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Pork Pozole Verde
Whether you’re a seasoned chef or a beginner, this Pozole Verde is a great way to enjoy the delicious flavors of Mexico in the comfort of your own home.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings:
30
servings
Calories:
73 kcal
Course:
Main Course, Soup
Cuisine:
Mexican
Ingredients
For the pork and stock
- 3 pounds pork shoulder boneless
- 1 onion
- 4 cloves garlic
- 1 tablespoons kosher salt or sea salt; coarse
- 2 tablespoons black pepper cracked
- 1 tablespoon cumin
- 8 cups water just to cover
For the soup
- 1 pound tomatillo
- 5 large poblano chile pepper
- 3 small jalapeños
- 1 tablespoon Mexican oregano
- ½ cup dried hominy or one can of canned hominy (about 2 cups
Instructions
- Cut the pork into one to two-inch pieces. You can brown the pork if you’d like, but it is not strictly necessary. Add the pork to a large stockpot or Dutch oven.
- Barely cover the pork with water.
- Chop onion and smash garlic. Add them to the pot. Add the spices.
- Add salt, pepper, and spices. Bring the pot to a boil and then reduce heat to a simmer. Simmer for 1½ to 2 hours, until pork is fork tender.
Cup of Yum
For the soup
- Prepare the hominy according to package directions.
- Place peppers on a baking sheet. Broil for about 15 minutes, until the skin is blistered and black.
- Carefully remove them from the oven and flip them over with tongs. Broil for another 15 minutes.
- Quickly place the peppers in a covered bowl to produce steam. Let them cool for about five minutes.
- Scrape off the blackened skin with a paring knife. Remove seeds and stem.
- Add the tomatillos and peppers to your food processor bowl or blender container and pulse until a smooth paste is formed. Then, add the oregano.
- Once the pork is tender, add the vegetables and hominy to the pork and the stock in the pot. Heat through.
- Serve with any suggested toppings below in recipe notes.
Notes
- If you can only find dry hominy, you can just follow the package directions for cooking, but please keep in mind that the hominy will take longer to get done enough for this recipe. So, you can prepare it ahead of time.
- Suggested toppings
- How to store leftovers
- Leftovers can be stored in the refrigerator for 3-4 days. Or store it in an airtight container in the freezer for about six months.
- Shredded lettuce or cabbage
- Radishes, sliced thin
- Avocado, sliced or diced
- Chopped fresh cilantro
- Lime wedges to squeeze over the soup
- Diced onions or green onions
- Queso fresco or crumbled cotija cheese
- Tortilla strips or chips
- Red pepper flakes or hot sauce for added heat
- Sour cream or crema Mexicana
Nutrition Information
Serving
1cup, approximately
Calories
73kcal
(4%)
Carbohydrates
3g
(1%)
Protein
11g
(22%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
27mg
(9%)
Sodium
262mg
(11%)
Potassium
282mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
139IU
(3%)
Vitamin C
26mg
(29%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30 servings
Amount Per Serving
Calories 73
% Daily Value*
| Serving | 1cup, approximately | |
| Calories | 73kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 27mg | 9% |
| Sodium | 262mg | 11% |
| Potassium | 282mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 26mg | 29% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.