A rich, flavorful, and comforting Mexican stew made with tender pork, roasted green chiles, tomatillos, and hominy. It’s perfect for family dinners, celebrations, or cozy weekends.
🌟 Why You’ll Love This Recipe
- Incredible depth of flavor from roasted peppers, garlic, and spices.
- Customizable toppings let everyone build their own perfect bowl.
- Hearty and comforting, ideal for cold weather or feeding a crowd.
- Authentic Mexican flavors with approachable ingredients.
- Meal prep & freezer-friendly – even better the next day!
🛒 Key Ingredients
- Pork Shoulder or Butt – Marbled and tender when slow-cooked.
- Poblano Peppers, Tomatillos, Jalapeños – Create the base for the zesty green sauce.
- Hominy (White Corn) – Adds a unique texture and soaks up the broth.
- Cilantro & Mexican Oregano – Bright and herbal notes.
- Cumin – Warm spice that rounds out the flavors.
- Chicken Broth – Adds depth and richness to the stew.
👨🍳 Expert Tips
- Brown the pork well – This step builds flavor; don’t skip it.
- Roast until blistered – For poblanos and tomatillos, charred skins = smoky depth.
- Steam poblanos in a bag after broiling to peel easily.
- Blend sauce super smooth for the best texture and consistency.
- Let it simmer – Pozole tastes better the longer it cooks, especially with the sauce added.
📋 Ingredients
Ingredients
▢4 tablespoons olive oil
▢3 pound pork shoulder or butt, cut into 2-inch pieces
▢1 white onion, diced
▢2 tablespoons salt
▢8 cups chicken broth
▢6 poblano peppers
▢6 large tomatillos, peeled
▢2 jalapeno peppers
▢1 head of garlic, top cut off
▢1 bunch cilantro, leaves and stems
▢1 tablespoon whole cumin seeds, toasted and ground (or ground cumin)
▢1 tablespoon Mexican oregano
▢4 cups 30 oz can cooked white hominy, rinsed and drained
For Garnishing
▢Green cabbage
▢Radishes
▢Jalapeños, sliced
▢Lime wedges
▢Mexican oregano
▢Cilantro
▢Red onion
📋 Instructions
1. Brown the Pork
In a large pan, heat 4 tablespoons olive oil over medium-high. In batches, brown 3 lbs pork shoulder pieces on all sides. Remove and set aside.
2. Sauté Onions
Add 1 diced white onion to the pan. Cook for 5 minutes until softened. Remove half and place in a blender; keep the other half in the pot.
3. Simmer Pork
Return pork to the pot with onions. Add 2 tablespoons salt and 5 cups chicken broth. Simmer for 1 hour.
4. Roast Vegetables
Preheat broiler to 500°F. On a parchment- or foil-lined sheet, place:
- 6 poblanos
- 6 tomatillos (peeled)
- 2 jalapeños
- 1 whole garlic head (top cut off)
Broil for 5 minutes, flip, and broil 5 more minutes.
5. Steam and Peel Poblanos
Place roasted poblanos in a ziplock bag for 5 minutes. Then peel off the skins.
6. Make Green Sauce
To the blender with onions, add:
- Roasted poblanos (peeled)
- Tomatillos
- Jalapeños (seeded)
- Roasted garlic (squeezed out)
- 1 bunch cilantro
- Remaining 3 cups chicken broth
Blend until smooth.
7. Season the Sauce
Toast 1 tbsp cumin seeds, grind them, then add to the blender along with:
- 1 tbsp Mexican oregano
Blend again if needed.
8. Combine Everything
Pour green sauce into the pork pot after 1 hour of simmering. Add:
- 4 cups (or 30 oz can) cooked white hominy, rinsed and drained.
Simmer for at least 1 more hour (2 is better). Add water or broth if it gets too thick.
9. Serve
Serve hot with bowls of garnishes on the table.
📝 Important Notes When Making This Recipe
- Roasting depth: The blackened spots on peppers add smokiness. Don’t under-broil.
- Canned hominy: Rinse well to remove briney taste.
- Adjust spice: Remove jalapeño seeds for milder heat or leave them in for a kick.
- Make ahead: Tastes better the next day; great for leftovers or freezing.
- Garnish generously: The toppings add brightness, crunch, and acid.
🥗 Nutrition Information (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 35 g |
| Fat | 22 g |
| Carbohydrates | 22 g |
| Fiber | 5 g |
| Sugars | 4 g |
| Sodium | 850 mg |
Note: Nutritional info may vary depending on exact ingredients used.
❓ Frequently Asked Questions
Can I make this in a slow cooker?
Yes! Brown the pork first, then add it and the onion, broth, and salt to a slow cooker. Cook on LOW for 6–8 hours. Add the blended green sauce and hominy during the last 2 hours.
Can I use canned green enchilada sauce instead of making my own?
You can, but it won’t have the same depth or freshness. Roasting the vegetables makes a big difference in flavor.
Is this dish spicy?
It has a mild to medium heat. You can control it by using fewer jalapeños or removing their seeds.
Can I freeze pozole verde?
Absolutely! Let it cool completely, store in airtight containers, and freeze for up to 3 months. Reheat on the stove.
What’s the difference between red and green pozole?
Green pozole (verde) is made with tomatillos and green chiles. Red pozole (rojo) uses dried red chiles like guajillo or ancho.