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Pozole Verde Recipe
5 from 60 votes

Pozole Verde Recipe

Pozole Verde is a traditional Mexican soup featuring tender pork shoulder simmered with roasted tomatillos, serrano peppers, and fresh herbs. The sauce is a bright, slightly spicy blend of tomatillos, pepitas, cumin, and cilantro, giving the soup its characteristic green hue and vibrant flavors. Served with hominy and a selection of garnishes like radish and avocado, this dish combines hearty texture with fresh, zesty notes.

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 8
Calories: 285 kcal
Course: Soup
Cuisine: Mexican

Ingredients

For the Posole:
  • 8 tomatillos , husk removed
  • 2 Serrano pepper seeded
  • 4 ears corn on the cob unhusked, fresh
  • ¼ cup Pepitas
  • 1 tablespoon cumin
  • 2 teaspoons sugar
  • 3 tablespoons oregano dry
  • lemon about 3-4 tablespoons, juice of 2
  • 20 to 25 cilantro fresh leaves with stems
  • 1 tablespoon olive oil
  • 2- pound pork shoulder roast
  • 2 onion yellow small diced medium sized
  • 4 garlic finely minced cloves
  • 64 ounces chicken stock
  • 2 white hominy 25-ounce cans strained and rinsed
  • salt coarse and freshly cracked, to taste
  • black pepper coarse and freshly cracked, to taste
For the Optional Garnishes:
  • radish sliced for garnish
  • avocado diced for garnish
  • lemon or lime slices for garnish
  • oregano fresh leaves for garnish
  • pumpkin seeds for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 400°.
  2. Add the tomatillos and seeded serrano peppers to a sheet tray lined with parchment paper and 4 ears of corn on the cob.
  3. Roast the vegetables on a middle rack in the oven for 20 to 25 minutes or until they are browned.
  4. Next, add the serrano peppers to a blender with the tomatillos, pepitas, cumin, sugar, dry oregano, lime juice, and cilantro leaves, and puree on high until smooth and set aside.
  5. Shuck the cooked corn and slice the corn off the cob. Set it to the side. Note: Wait a few minutes to shuck as it will be hot.
  6. Season the pork on all sides with salt and pepper.
  7. Add the olive oil to a large Dutch oven pot over medium-high heat until it smokes lightly.
  8. Place the pork in the pot, turn the heat down to medium, and sear on all sides until it is golden brown, which takes about 3 to 4 minutes per side.
  9. Set the pork to the side on a plate once browned.
  10. Add the onions to the pot, season gently with salt, and saute for 5 minutes or until lightly browned. Then turn the heat down to low-medium and cook for an additional 10 minutes stirring occasionally until caramelized.
  11. Stir in the garlic and cook just until it is fragrant, which takes 30 to 45 seconds. Then, add the seared pork, verde sauce, chicken stock salt, and pepper and cook covered over low heat for 2 1/2 to 3 hours or until the pork shreds apart easily.
  12. Remove the pork and shred it with two forks. Add it back to the pot.
  13. Finish the soup by adding in the hominy and cooked corn. Adjust any seasonings with salt and pepper.
  14. Add optional garnishes: radishes, avocado, lime slices, fresh oregano leaves, and pepitas.

Notes

  • This pozole can be made up to 3 days in advance and stored refrigerated with toppings kept separately.
  • It freezes well for up to 3 months; thaw and reheat gently on the stove.
  • To reheat, warm desired portions in a saucepan over low heat until hot throughout.
  • Chicken can be substituted for pork if preferred.
  • Hominy is dried corn treated with lime solution, common in pozole recipes.
  • The soup is traditionally enjoyed with corn tortilla chips for added texture.

Nutrition Information

Calories 285kcal (14%) Carbohydrates 24g (8%) Protein 22g (44%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 5g (25%) Trans Fat 0.001g (0%) Cholesterol 53mg (18%) Sodium 384mg (16%) Potassium 779mg (17%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 545IU (11%) Vitamin C 12mg (13%) Calcium 70mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%
Carbohydrates 24g 8%
Protein 22g 44%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.001g 0%
Cholesterol 53mg 18%
Sodium 384mg 16%
Potassium 779mg 17%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 545IU 11%
Vitamin C 12mg 13%
Calcium 70mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.