Pork Pozole Verde
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.
Servings: 8
Calories: 367kcal
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
Calories: 367kcal | Carbohydrates: 22g | Protein: 31g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 102mg | Sodium: 1769mg | Potassium: 631mg | Fiber: 4g | Sugar: 7g | Vitamin A: 744IU | Vitamin C: 33mg | Calcium: 43mg | Iron: 3mg