Pork Pozole Verde
A comforting and zesty Mexican soup, pork pozole verde combines tender pork, chewy hominy, and a bright green sauce made from tomatillos, herbs, and peppers. Top it with crunchy, fresh garnishes for a perfect balance of flavors and textures.
Ingredients
- 2 lbs pork shoulder or butt cut into 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
- Shredded cabbage sliced radishes, diced avocado, lime wedges, chopped onion, tortilla chips (optional toppings)
Instructions
- Place pork, water (or stock), onion, garlic, salt, and cumin in a large pot or Dutch oven. Bring to a boil over medium-high heat.
- Reduce heat to a simmer and skim off any foam. Cover and cook for 1.5-2 hours until pork is tender.
- Remove pork, shred it, and set aside. Strain and reserve the cooking broth.
- Roast poblano peppers over a flame or under a broiler until charred. Steam in a covered bowl for 10 minutes, then peel and seed.
- Simmer tomatillos and serrano peppers in a saucepan with water until softened (5-7 minutes). Drain.
- Blend roasted poblano peppers, cooked tomatillos, serranos, cilantro, parsley, and 1 cup reserved broth until smooth.
- Heat olive oil in the pot used for the pork. Add the verde sauce and cook for 5 minutes.
- Add shredded pork, hominy, and remaining reserved broth. Stir in oregano and lime juice.
- Simmer for 20-30 minutes to meld flavors.
- Adjust seasoning with additional salt or lime juice.
- Serve in bowls with desired toppings like shredded cabbage, radishes, avocado, lime wedges, and tortilla chips.