Pork Pozole Verde
Pork pozole verde is a Mexican green pozole made with tender pork, hominy, tomatillos, poblano chiles, and fresh toppings. Cooked pork or leftover carnitas makes this stovetop method faster while still giving the soup plenty of flavor. Serve each bowl with avocado, radishes, lime, cilantro, and warm tortillas or bolillo rolls.
Servings: 8
Calories: 211kcal
Equipment
- 6 qt Enameled Dutch Oven
Ingredients
- 2 large Poblano chile de seeded and chopped
- 1 small Serrano chile de seeded and chopped
- 1 pound Tomatillos washed, husked, chopped
- ½ large Red onion diced
- 4 cloves Garlic minced
- ¼ cup Cilantro chopped
- 1 teaspoon Coriander ground
- 1 teaspoon Cumin ground
- 2 pound 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 large Poblano chile, 1 small Serrano chile
- Remove the husks from the tomatillos, then wash and quarter them into pieces that fit in your blender.1 pound 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.1 teaspoon Coriander, 1 teaspoon Cumin, 2 pound pork shoulder, 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
Disposable gloves are helpful when handling chiles so you don't accidentally rub chile oil into your eyes.
You can also use raw cubed pork. Brown it first in the Dutch oven, then simmer the soup on low for 20 to 30 minutes, or until the pork is fully cooked and tender.
Notes
- Rinse the tomatillos well: The papery husks leave a sticky coating that should be washed off before blending.
- Drain and rinse the hominy: Canned hominy is packed in salty processing liquid, so drain and rinse it before adding it to the soup.
- Simmer the green sauce first: Cooking the blended tomatillos and chiles before adding the broth helps soften their raw edge.
- Blend only part of the hominy: A small amount thickens the broth while the rest stays whole for the classic pozole texture.
- Add toppings at the table: Radishes, avocado, lime, cilantro, and pickled jalapenos taste best when added right before eating.
Nutrition
Calories: 211kcal | Carbohydrates: 22g | Protein: 16g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 1737mg | Potassium: 495mg | Fiber: 4g | Sugar: 7g | Vitamin A: 768IU | Vitamin C: 42mg | Calcium: 34mg | Iron: 2mg
