Pork Pozole Verde is a traditional Mexican soup made with hominy, pork, and a variety of green chiles. It's a hearty dish that's perfect on cold days. Pozole (or posole) verde has a bright and vibrant flavor with very mild heat.
Why You Will Love This Recipe
Background content: is this popular at certain times of year? Special holidays?
- Delicious and hearty: The combination of the pork, hominy, and green chiles is simply delicious.
- Easy to make: This recipe is relatively easy to follow, even for beginner cooks.
- Affordable: The ingredients for this recipe are relatively inexpensive, making it a budget-friendly option.
- Versatile: This recipe can be customized to your liking. For example, you can add different types of meat, vegetables, or spices.
- Perfect for a cold winter day: This soup is hearty and warming, making it perfect on cold or chilly days.
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Pork Pozole Verde Ingredients
pork pozole verde is a flavor bursting Mexican soup made from an unique blend of spices, zesty tomatillos, rich pork shoulder, hominy, and crunchy radishes.
With its fresh ingredients and just the right amount of heat from jalapeños or Serrano peppers, you're sure to love this traditional family recipe.
- Tomatillos
- Red onion
- Poblano chile
- Serrano chile
- Garlic
- Cumin
- Coriander
- Hominy
- Cilantro
- Cooked pork shoulder - Leftover cooked pork, cut into chunks.
- Vegetable stock
- Salt
- Black pepper
- Radishes
- Limes
- Cilantro
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Pork Pozole Verde
This one-pot Mexican soup is flavourful yet simple to whip up and comes together in just 45 minutes. It's packed with hearty ingredients like tender pork, flavorful tomatillos, hominy and fragrant herbs.
Plus it can be easily adjusted to your individual taste preferences! So grab your pot and let's get started making this easy pork pozole verde now!
Prepare The Verde Sauce
- Wear disposable gloves and wash and seed the chiles. Cut them into small pieces. Dice the onion and mince the garlic gloves.
- Remove the husks from the tomatillos, then wash and quarter them into pieces that fit in your blender.
- Puree the tomatillos, diced onion, garlic and chiles in the blender, and simmer 12 minutes in a soup pot.
Puree The Pozole Thickener
- Place ½ cup of the hominy and the chopped cilantro in a blender or food processor. Pulse until the mixture is creamy.
Add The Pork and Hominy
- Next, add the cumin, coriander, shredded or cubed cooked pork shoulder, vegetable broth, and the remaining drained hominy to the soup pot.
PRO TIP: You can use raw cubed pork also, but you will need to simmer the soup pot ingredients on low for 20 minutes to cook the raw pork.
Add Thickener and Simmer
- Add the creamy hominy and cilantro mixture to the soup pot with the verde sauce, pork, and hominy.
- Simmer on medium high for 15 minutes, while the soup thickens up slightly.
- Slice radishes, limes, and avocado for garnish while the pork pozole verde is cooking. Serve while hot.
Serving Suggestions
Pozole verde is a popular dish to make throughout the year, but it is especially popular during the winter months. This is because it is a hearty and warming dish that is perfect for a cold day.
Pozole verde can be served as a main course or as a light meal. It can also be served as a breakfast soup, topped with fried eggs and avocado. Here are some other serving options for this pozole recipe:
- Crockpot Mexican Shredded Beef Torta
- Mexican Pickled Onions
- Cast Iron Chicken Skillet Fajitas
- Chili Relleno Burritos
- Mexican White Sauce
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
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Substitutions and Variations
Here are a few substitutions and variations using this pork pozole verde recipe.
- To make the soup spicier, add a jalapeño pepper or some chili powder.
- You can substitute different types of meat for the pork, such as chicken or beef.
- You can add other spices to this pork pozole verde recipe, such as Mexican oregano, cayenne pepper, and Epazote.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this pork pozole verde recipe.
- Dutch Oven Soup Pot
- Stainless Steel Dutch Oven Soup Pot
Storage and Reheating
- This pork pozole verde can be stored in the refrigerator for up to 3 days.
- It can also be frozen for up to 3 months.
- To reheat, thaw the pozole verde overnight in the refrigerator. Then, reheat it in a pot over medium heat until warmed through.
Tips for Success
- If you don't have leftover pork to use in this recipe, just cube 4 boneless pork chops and brown them in 2 tablespoons of olive oil in the Dutch oven before adding the rest of the ingredients.
- You can use chicken thighs or chicken breast meat instead of the pork in the same manner, pre cooked or raw.
- Hominy should be drained of the brine before adding to the soup.
Frequently Asked Questions
Yes, you can make this pozole verde in a slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 8-10 hours. If using raw pork instead of leftover pork, brown it first for more flavor.
Yes, you can make this pozole verde vegetarian or vegan by substituting vegetable broth and using ground Beyond Burger instead of the pork.
No, you can use raw pork, just brown it first in the Dutch oven before proceeding with the recipe.
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📖 Recipe
Pork Pozole Verde
Ingredients
- 2 Poblano chile de seeded and chopped
- 1 Serrano chile de seeded and chopped
- 1 lb Tomatillos washed, husked, chopped
- ½ large Red onion diced
- 4 cloves Garlic minced
- ¼ cup Cilantro chopped
- 1 Coriander ground
- 1 Cumin ground
- 2 lb Cooked pork shoulder - Leftover cooked pork cut into chunks.
- 8 cup Vegetable stock
- 25 oz Hominy 1 can, 25 oz, drained
- 1½ teaspoon Salt
- ½ teaspoon Black pepper
- Avocado sliced thin
- Radishes sliced thin
- Limes sliced thin
- Cilantro chopped
Instructions
- Wear disposable gloves and wash and seed the chiles. Cut them into small pieces. Dice the onion and mince the garlic gloves.2 Poblano chile, 1 Serrano chile
- Remove the husks from the tomatillos, then wash and quarter them into pieces that fit in your blender.1 lb Tomatillos
- Puree the tomatillos, diced onion, garlic and chiles in the blender, and simmer 12 minutes in a soup pot.½ large Red onion, 4 cloves Garlic
- Place ½ cup of the drained hominy and the chopped cilantro in a blender or food processor. Pulse until the mixture is creamy.¼ cup Cilantro
- Next, add the cumin, coriander, shredded or cubed cooked pork shoulder, vegetable broth, and the remaining drained hominy to the soup pot. PRO TIP: You can use raw cubed pork also, but you will need to simmer the soup pot ingredients on low for 20 minutes to cook the raw pork.1 Coriander, 1 Cumin, 2 lb Cooked pork shoulder - Leftover cooked pork, 8 cup Vegetable stock, 25 oz Hominy, 1½ teaspoon Salt, ½ teaspoon Black pepper
- Add the creamy hominy and cilantro mixture to the soup pot with the verde sauce, pork, and hominy.
- Simmer on medium high for 15 minutes, while the soup thickens up slightly.
- Slice radishes, limes, and avocado for garnish while the pork pozole verde is cooking. Serve while hot.Avocado, Radishes, Limes, Cilantro
Notes
- If you don't have leftover pork to use in this recipe, just cube 4 boneless pork chops and brown them in 2 tablespoons of olive oil in the Dutch oven before adding the rest of the ingredients.
- You can use chicken thighs or chicken breast meat instead of the pork in the same manner, pre cooked or raw.
- Hominy should be drained of the brine before adding to the soup.
Nutrition
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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