Pork Pozole Verde (Green Chile Pork Stew)

Imagine sitting down to a steaming bowl of vibrant green goodness, packed with tender pork, flavorful hominy, and a medley of fresh toppings that make every bite a fiesta for your taste buds.

That’s pork pozole verde, my ultimate comfort food and a dish I turn to whenever I need a hug in a bowl.

With roots in Mexican culinary tradition, pozole verde is the zesty, tangy cousin of the classic pozole rojo. It’s lighter yet just as soul-soothing.

This dish has it all: a rich history, bold flavors, and the kind of recipe that makes you look like a kitchen wizard—even if you’re winging it.

Ready to dive into the world of pozole verde?

The Origins of Pozole Verde

Pozole, pronounced po-so-leh, is a centuries-old Mexican dish dating back to pre-Columbian times. The word “pozole” comes from the Nahuatl word pozolli, meaning “hominy.”

Traditionally, pozole was a ceremonial dish made with hominy (alkaline-treated corn kernels) and meat, often cooked for special occasions and religious events.

Over time, regional variations emerged, leading to the creation of pozole verde in Central Mexico.

Unlike its fiery red sibling, pozole verde swaps the red chiles for tomatillos, fresh herbs, and green chiles, giving it a tangy, herbaceous kick.

Fun fact: in some regions, pozole is eaten on Christmas Eve or New Year’s Eve, making it not just a dish but a celebration in a bowl!

Ingredients for Pork Pozole Verde

• 2 lbs pork shoulder or pork butt, cut into 2-inch chunks
• 8 cups water or chicken stock
• 1 medium onion, quartered
• 5 garlic cloves, peeled
• 2 tsp salt, plus more to taste
• 1 tsp ground cumin
• 1 lb tomatillos, husked and rinsed
• 3-4 serrano or jalapeño peppers, seeded for less heat (optional)
• 1 cup fresh cilantro, chopped
• 1 cup fresh parsley, chopped
• 2 poblano peppers, roasted, peeled, and seeded
• 4 cups cooked hominy (canned or freshly prepared)
• 1 tbsp olive oil
• 1 tsp dried oregano
• Juice of 1 lime
• Toppings (optional but recommended): shredded cabbage, radish slices, avocado, lime wedges, chopped onion, and tortilla chips.

Ingredient Breakdown

• Pork Shoulder: This cut is ideal because it’s marbled with fat, which makes the meat fall-apart tender when simmered. You can substitute it with chicken thighs if pork isn’t your jam.
• Tomatillos: These green, tangy relatives of the tomato are the stars of the verde sauce. Their citrusy zing brightens up the whole dish.
• Poblano and Serrano Peppers: Poblanos bring smokiness, while serranos add heat. Adjust the spice level by deseeding the serranos or using fewer peppers.
• Hominy: The chewy, nutty corn kernels give pozole its signature texture. Use canned hominy for convenience or prepare dried hominy if you’re feeling ambitious.
• Fresh Herbs: Cilantro and parsley keep the verde sauce fresh and vibrant. Even if you’re “meh” about cilantro, trust me—its flavor mellows in the broth.
• Toppings: This is where the magic happens. Think of toppings as accessories for your soup: they add crunch, creaminess, and tangy contrast.

How to Make Pork Pozole Verde

Step 1: Cook the Pork

1. In a large pot or Dutch oven, combine the pork, water (or chicken stock), onion, garlic, salt, and cumin. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to a gentle simmer. Skim off any foam that rises to the top—it’s just impurities, nothing scary.
3. Cover and cook for about 1.5 to 2 hours, or until the pork is tender and easily shreds with a fork. Remove the pork, shred it, and set it aside. Strain and reserve the cooking broth—it’s liquid gold for your pozole.

Step 2: Prepare the Verde Sauce

1. While the pork is cooking, roast the poblano peppers directly over a gas flame or under the broiler until the skin is charred and blistered. Pop them into a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and set aside.
2. In a saucepan, combine the tomatillos, serrano peppers, and enough water to cover them. Simmer over medium heat until the tomatillos soften and turn a dull green (about 5-7 minutes). Drain.
3. Blend the roasted poblano, cooked tomatillos, serranos, cilantro, parsley, and 1 cup of the reserved pork broth until smooth. Taste and adjust seasoning.

Step 3: Combine and Simmer

1. In the same pot used for the pork, heat the olive oil over medium heat. Pour in the verde sauce and cook for 5 minutes to deepen the flavors.
2. Add the shredded pork, hominy, and the reserved broth to the pot. Stir in the oregano and lime juice. Bring the mixture to a simmer and cook for another 20-30 minutes to let the flavors meld.

Step 4: Taste, Top, and Serve

1. Taste your pozole and adjust the seasoning with more salt or lime juice if needed.
2. Ladle the pozole into bowls and let the topping bar shine. Pile on shredded cabbage, radishes, diced avocado, a squeeze of lime, and a handful of crunchy tortilla chips. Don’t hold back—it’s your masterpiece!

Tips for Pozole Perfection

• Plan Ahead: Pozole tastes even better the next day as the flavors continue to develop. Make a big batch and enjoy leftovers!
• Storage: Store pozole in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. Just thaw and reheat gently.
• Customizing: Swap pork for chicken or make it vegetarian by using vegetable broth and omitting the meat. Add diced zucchini or mushrooms for texture.

Pork Pozole Verde Recipe

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