Easy Pork Pozole Verde Recipe
This Pork Pozole Verde is my take on an authentic, beloved Mexican dish. Filled with tender pork, vegetables, hominy, and spices and topped with your choice of delicious toppings! A comforting, delicious dish just in time for holiday gatherings or a family dinner.
Servings: 8 servings
Calories: 398kcal
Ingredients
- 3 lb pork loin or 4 lb bone-in pork shoulder, cut into 4 pieces
- Salt and pepper to taste
- 4 tbsp avocado oil or your favorite cooking oil, divided
- 8 cups chicken broth
- 2 bay leaves
- 2 tsp cumin
- 2 tsp dried oregano
- 8 tomatillos husks removed and halved
- 3 poblano peppers stems/seeds removed and halved
- 2 jalapeño peppers stems/seeds removed and halved
- 1 large onion quartered
- 6 garlic cloves peeled
- 1 cup cilantro leaves and stems tightly packed
- 25 oz can of hominy strained and rinsed
Topping Suggestions
- Shredded cabbage
- Radish slices
- Diced avocados
- Diced onion
- Cilantro
- Cotija cheese
- Lime wedges
- Jalapeño slices
- Tortilla chips
Instructions
- Preheat the oven to 425 degrees F.
- Season the pork liberally all over with salt and pepper.
- Heat 2 tbsp of oil in a large dutch oven or stockpot over medium high heat. Sear the pork on all sides until golden brown.
- Add chicken broth, bay leaves, cumin, and oregano to the pork, and let everything come to a boil. Lower the heat and simmer covered for 1 hour.
- While the pork simmers, place tomatillos, poblano peppers, jalapeño peppers, onion, and garlic on a baking pan, and toss with 2 tbsp of oil, salt, and pepper. Roast for 20 minutes until soft.
- Cool the veggies for 10 minutes, then add them to a blender (including the juices) with cilantro. Add 1 cup of the broth from the pork to the blender and blend everything until smooth.
- Stir the blended sauce in with the pork, and simmer for 2 more hours, or until the pork shreds easily.
- Remove the bay leaves and discard them. Transfer the pork to a bowl and shred. Discard the bone (if any), and add the meat back into the soup.
- Stir in hominy and taste to adjust seasoning,.
- Serve topped with shredded cabbage, radish slices, diced avocados, diced onion, cilantro, cotija, lime wedges, and tortilla chips.
Video
Notes
Expert Tips
- You can use pork loin or bone-in pork shoulder. I prefer using bone-in meat because simmering the bones gives the soup a deeper and better flavor. However, boneless meat is much easier to deal with and will still be delicious.
- You can also use chicken if you wish. This will shorten the cooking time significantly, as the chicken will cook through in about 30 minutes.
How to Serve Pork Pozole Verde
You serve the soup with various garnishes so each person can top with whatever topping they desire. Traditional Topping Ideas- Shredded cabbage
- Radish slices
- Avocado
- Diced onion
- Cilantro
- Cotija cheese
- Lime wedges
- Jalapeno slices
- Pepitas (pumpkin seeds)
- Tortilla chips
Storage Tips
Store leftovers in an airtight container in the refrigerator for 4-5 days. This soup also freezes well. Let the pork pozole verde cool completely, then store it in a freezer-safe container for up to 2-3 months. Thaw overnight in the fridge and reheat over the stovetop or in the microwave. I recommend freezing without toppings and serving with fresh toppings when ready to eat.Nutrition
Serving: 1serving - makes 8 | Calories: 398kcal | Carbohydrates: 21g | Protein: 42g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 1265mg | Potassium: 919mg | Fiber: 4g | Sugar: 6g | Vitamin A: 399IU | Vitamin C: 46mg | Calcium: 55mg | Iron: 3mg