Easy Pork Pozole Verde Recipe | What Great Grandma Ate (2024)

EF

NF

What is Pozole?

Pozole (or posole) is a traditional Mexican stew packed with hominy (large, dried corn kernels that have been treated with an alkali solution) and typically features meat, most commonly pork.

It’s a beloved and iconic dish in Mexican cuisine, often served during celebrations and special occasions. I personally love Mexican soups because they are always hearty, comforting, and packed with flavor.

There are many versions of pozole, including pozole rojo (red sauce) and pozole verde (green sauce). Today, we’re making the green version, and I couldn’t be more excited!

Watch a Short Video of This Recipe

What Makes This Recipe Great

This is Pork Pozole Verde (or green pozole), and what gives this soup that vibrant green color is the addition of salsa verde, which is made with a roasted, then blended combination of poblano peppers, jalapeño pepper, and tomatillos. It gives the soup an amazing flavor and a delicious kick.

One of my favorite things about this dish is that it feeds the masses, and everyone gets to choose their toppings, which makes for a fun and hands-on dining experience. Beyond the fact that it’s absolutely delicious, it’s also easy to customize for everyone’s preferences!

It’s protein-packed, naturally gluten-free and dairy-free, and such a wonderful comfort food.

• Pork loin or pork shoulder: You can use pork loin or bone-in pork shoulder. I prefer using bone-in meat because simmering the bones gives the soup a deeper and better flavor. However, boneless meat is much easier to deal with and will still be delicious.
• Chicken broth
• Spices: Bay leaves, ground cumin, and dried oregano.
• Onion
• Garlic cloves
• Cilantro
• Hominy: This comes in a can and is pretty easy to find at most grocery stores in the canned aisle or the Hispanic foods section.
• Tomatillos
• Poblano peppers
• Jalapeno peppers
• Salt and pepper
• Avocado oil: Or your preferred cooking oil.

1. ​​Preheat the oven to 425 degrees F.
2. Season the pork liberally all over with salt and pepper.
3. Heat 2 tbsp of oil in a large Dutch oven or stockpot over medium-high heat. Sear the pork on all sides until golden brown.
4. Add chicken broth, bay leaves, cumin, and oregano to the pot, and let everything come to a boil. Lower the heat and simmer covered for 1 hour.
5. While the pork simmers, place tomatillos, poblano peppers, jalapeño peppers, onion, and garlic on a baking sheet and toss with 2 tbsp of oil, salt, and pepper. Roast for 20 minutes until soft.
6. Cool the veggies for 10 minutes, then add them to a blender (including the juices) with cilantro. Add 1 cup of the broth from the pork to the blender and blend everything until smooth.
7. Stir the blended sauce with the pork, and simmer for 2 more hours or until the pork shreds easily.
8. Remove the bay leaves and discard them. Transfer the pork to a bowl and shred. Discard the bone (if any), and add the meat back into the soup.
9. Stir in hominy and taste to adjust the seasoning.
10. Serve topped with shredded cabbage, radish slices, avocados, diced onion, cilantro, cotija, lime wedges, and tortilla chips.

Expert Tips

• You can use pork loin or bone-in pork shoulder. I prefer using bone-in meat because simmering the bones gives the soup a deeper and better flavor. However, boneless meat is much easier to deal with and will still be delicious.
• You can also use chicken if you wish. This will shorten the cooking time significantly, as the chicken will cook through in about 30 minutes.

How to Serve Pork Pozole Verde

You serve the soup with various garnishes so each person can top with whatever topping they desire.

Traditional Topping Ideas

• Shredded cabbage
• Radish slices
• Avocado
• Diced onion
• Cilantro
• Cotija cheese
• Lime wedges
• Jalapeno slices
• Pepitas (pumpkin seeds)
• Tortilla chips

Storage Tips

Store leftovers in an airtight container in the refrigerator for 4-5 days.

This soup also freezes well. Let the pork pozole verde cool completely, then store it in a freezer-safe container for up to 2-3 months. Thaw overnight in the fridge and reheat over the stovetop or in the microwave. I recommend freezing without toppings and serving with fresh toppings when ready to eat.

What is pozole verde made of?

Pozole Verde rocks a brilliant green hue and a fresh, zesty punch. It’s the result of a vibrant green sauce mixed with pork, hominy, and a blend of flavorful spices. A taste explosion in every bite!

What is the difference between pozole and posole?

They’re the same dish, just with two different spellings. “Pozole” in Mexico and “posole” in the U.S.

More Mexican-Inspired Dishes

Cauliflower Mexican Rice

Grilled Mexican Chili Lime Mango

Easy Grilled Pollo Asado Recipe

The Best Homemade Guacamole

Paleo Horchata Recipe