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5.0 from 15 votes

Pozole Verde Recipe (Mexican Green Posole)

My pozole verde recipe is made from scratch with various cuts of pork for a rich broth with hominy, tomatillos, green chilies, pepitas and fresh herbs.

Prep Time
15 mins
Cook Time
3 hrs
Servings: 10
Calories: 563 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

FOR THE POZOLE STOCK
  • 3 pounds pork shoulder bone-in preferred, cut into large 2-3 inch chunks
  • 1 pound ham hocks
  • 1/2 pound pig's feet Or use more ham hocks - see RECIPE NOTES for other options
  • 1 large white onion quartered
  • 2 carrots rough chopped
  • 2 stalks celery rough chopped
  • 1 large head garlic peeled
  • 2 bay leaves
  • salt to taste
  • 4 quarts water
  • 3 15- ounce cans white hominy drained and rinsed (or use dried hominy soaked overnight)
FOR THE SALSA VERDE (Green Sauce)
  • 1 tablespoon vegetable oil
  • 1 small white onion rough chopped
  • 3 Jalapeno peppers chopped
  • 3 Serrano peppers chopped
  • 5 garlic cloves
  • 1 cup hulled pumpkin seeds (pepitas)
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cumin
  • salt and pepper to taste
  • 1.5 pounds tomatillos husks removed, chopped
  • ½ cup radish leaves use spinach or other greens as a substitute
FOR GARNISH/SERVING
  • Crushed red chilies, sliced radish, chopped cilantro, lime wedges, chopped onion, hot sauce, avocado, fried pork rinds (chicharrónes), shredded lettuce or cabbage (as desired)

Instructions

MAKE THE POZOLE STOCK
    Cup of Yum
  1. To a large pot, add the pork shoulder, ham hocks (or other pork you’re using), onion, carrot, celery, garlic, bay leaves and salt. Pour in the water. It should cover the ingredients. Bring to a boil, then reduce heat and simmer for 2-2.5 hours, or until the pork is fall apart tender. Skim the fatty foam that rises to the top of the pot periodically.
  2. Remove the pork from the pot and shred it with forks. Cover the shredded meat and set aside.
  3. Strain the stock and discard the solids (spent vegetables and any bones). Return the strained stock to the large pot and keep at a simmer.
MAKE THE SALA VERDE (GREEN SAUCE)
  1. While the pozole stock is cooking, heat the vegetable oil in a large pan to medium heat. Add the onion and peppers. Cook 4-5 minutes to soften.
  2. Stir in the pumpkin seeds and cook 7-8 minutes, or until the seeds start to brown and some begin to pop.
  3. Stir in the garlic, Mexican oregano, thyme, cumin, and salt and pepper. Cook, stirring, for 1 minute to let the spices bloom.
  4. Transfer to a food processor or blender along with the tomatillos and radish leaves.
  5. Pour in 1 cup of the stock from the simmering pozole stock. Process until smooth.
  6. Pour the verde sauce back into the pan and simmer for 10 minutes to thicken.
FINISH THE POZOLE VERDE
  1. Swirl the green sauce into the simmering stock. Add the hominy and reserved shredded or chopped pork. Taste and adjust for salt.
  2. Simmer for 10 more minutes to heat through.
FOR SERVING
  1. Serve the pozole verde into bowls and top with your chosen garnish, or serve the garnish on the side for diners to garnish as desired.

Notes

  • Traditional pozole is made with either pig's feet or pig's head, due to the collagen content, which adds richness and body to the stock. I find it easier to find ham hocks at my local store, though also consider pork neck, pork shank, or pork ribs. You can make this dish with pork shoulder alone. It's still quite delicious.

Nutrition Information

Calories 563kcal (28%) Carbohydrates 29g (10%) Protein 42g (84%) Fat 31g (48%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g Monounsaturated Fat 13g Trans Fat 0.01g Cholesterol 130mg (43%) Sodium 706mg (29%) Potassium 921mg (26%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 2199IU (44%) Vitamin C 27mg (30%) Calcium 111mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 563

% Daily Value*

Calories 563kcal 28%
Carbohydrates 29g 10%
Protein 42g 84%
Fat 31g 48%
Saturated Fat 9g 45%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 13g 65%
Trans Fat 0.01g 1%
Cholesterol 130mg 43%
Sodium 706mg 29%
Potassium 921mg 20%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 2199IU 44%
Vitamin C 27mg 30%
Calcium 111mg 11%
Iron 5mg 28%

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