Hatch Green Chile Pork Pozole – A Flavorful Mexican Comfort Dish 🌶️🍲
Introduction
When it comes to traditional Mexican comfort food, pozole always has a special place at the table. This hearty stew, often enjoyed at family gatherings and holidays, combines tender pork, hominy, and a rich, flavorful broth that’s deeply satisfying.
This version, Hatch Green Chile Pork Pozole, puts a bold Southwestern spin on the classic by using roasted Hatch green chiles, tomatillos, and toasted pepitas to create a vibrant green sauce. The result is a dish that’s smoky, earthy, slightly tangy, and packed with layers of authentic flavor. Topped with fresh garnishes like shredded cabbage, radishes, and lime, every bowl is customizable and bursting with texture.
Whether you’re cooking it for a weekend feast or prepping ahead for the week, this pozole is the kind of meal that warms hearts and fills bellies.
Why You’ll Love This Recipe
- 🌽 Traditional with a Twist – Classic pozole meets the bold flavor of Hatch green chiles.
- 🥘 Deeply Satisfying – A hearty one-pot stew perfect for gatherings or meal prep.
- 🌿 Fresh Garnishes – Crisp toppings like cabbage, radish, and lime add brightness.
- 🔥 Customizable Heat – Adjust spice levels with jalapeños, chiles de árbol, or crushed piquin.
- 🍲 Crowd-Pleaser – Serves 8–10 people and makes excellent leftovers.
Ingredients
Pork & Broth
- 2 ½ lbs pork butt/shoulder, cut into 1 ¼-inch pieces
- Salt and pepper, to taste
- 2–3 tbsp avocado oil
- 1 medium white onion, diced
- 1 large bulb of garlic, minced
- 2 liters water
- 3–4 bay leaves
Green Chile Sauce
- 6 medium-large Hatch green chiles, roasted, peeled, and cleaned
- 4–5 medium tomatillos, peeled and chopped
- 2 jalapeños, stems removed, roughly chopped
- Handful of fresh cilantro
- ⅓ cup toasted pepitas (pumpkin seeds)
- 1 tsp toasted cumin seeds
- 2 cloves garlic, minced
- 2 cups water
Pozole Base
- 30 oz can of maíz pozolero (hominy), with some liquid
- 2 tsp Mexican oregano
- 4–5 large epazote leaves
Garnishes (for serving)
- 4 cups cabbage, finely shredded
- 1 cup radishes, thinly sliced
- Crushed chile de árbol or piquín, to taste
- 8–12 lime wedges
- Mexican oregano, crushed, to taste
- Fresh cilantro, finely chopped
- Toasted pepitas
- Corn tostadas, tortilla chips, or fried tortilla strips
- Avocado slices (optional)
Step-by-Step Instructions
Step 1: Brown the Pork
- Heat a large heavy-bottomed pot or Dutch oven over medium heat.
- Season the pork chunks with salt and pepper, then drizzle in avocado oil.
- Sear the pork until lightly browned on all sides. Remove excess fat if needed.
Step 2: Sauté Onion & Garlic
- Add diced onion and minced garlic to the pot.
- Sauté for 3–4 minutes until fragrant and translucent.
Step 3: Simmer the Pork
- Pour in 1 ½ liters of water and add bay leaves.
- Bring to a boil, then lower the heat. Skim off any foam from the surface.
- Simmer for about 2 ½ hours, until pork is tender and broth is flavorful.
Step 4: Make the Green Chile Sauce
- In a blender, combine: roasted Hatch chiles, tomatillos, jalapeños, cilantro, pepitas, cumin seeds, garlic, and 2 cups water.
- Blend until completely smooth.
Step 5: Combine & Build the Pozole
- Add the green chile sauce to the simmering pork.
- Stir well and bring to a boil. Skim foam if needed.
- Stir in hominy (with some liquid), Mexican oregano, and epazote leaves.
- Simmer for 30 minutes to allow flavors to meld.
Step 6: Serve & Garnish
- Ladle pozole into deep bowls.
- Garnish with shredded cabbage, sliced radishes, crushed chile, lime wedges, cilantro, pepitas, and avocado if desired.
- Serve with crunchy tostadas or tortilla chips on the side.
Expert Tips & Variations
- 🌶 Control the Heat – For a spicier broth, leave seeds in the jalapeños or add serrano peppers. For milder flavor, deseed all chiles.
- 🥩 Pork Alternatives – Chicken thighs can be substituted for pork for a lighter version.
- 🌽 Hominy Tip – If using dried hominy, soak overnight and cook separately until tender before adding.
- 🧄 Flavor Boost – Roast the tomatillos and garlic under the broiler for an extra smoky depth.
- 🍲 Make Ahead – Pozole tastes even better the next day after the flavors meld overnight.
Important Notes
- Always skim foam during simmering for a clean-tasting broth.
- Use roasted Hatch green chiles for authentic smoky flavor—fresh roasted or frozen both work.
- Don’t skip the garnishes—they balance the richness of the stew with crunch and freshness.
Nutritional Information (per serving, approx.)
- Calories: 380
- Protein: 28g
- Fat: 21g
- Carbohydrates: 22g
- Fiber: 5g
- Sodium: 620mg
Frequently Asked Questions
1. Can I make this in a slow cooker?
Yes! Brown the pork and prepare the sauce as directed, then transfer everything to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 4–5 hours.
2. Can I freeze pozole?
Absolutely. Store cooled pozole in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently.
3. What if I can’t find Hatch green chiles?
You can substitute Anaheim chiles or poblanos. For more heat, add serranos or jalapeños.
4. How do I thicken the broth?
If you prefer a thicker soup, simmer uncovered for an extra 20–30 minutes.
5. What’s the best way to serve leftovers?
Reheat on the stovetop, adding a splash of broth or water if needed. Fresh garnishes make it taste brand new!