Mexican · Main · Medium
Pozole Verde
A vibrant green hominy stew with tender pork in a tangy tomatillo broth. Piled high with crunchy toppings, it is a party in a bowl.
The whole recipe in 60 seconds
Pozole Verde, in 5 ideas
- Charring the vegetables builds a smoky depth you cannot get from raw blending
- Pozole is traditionally served at celebrations and big gatherings
- The toppings are not optional; the crunch contrasts the rich broth
- Pork shoulder becomes spoon tender with the long gentle simmer
- Leftover pozole thickens overnight and makes amazing next day lunches
What you need
Ingredients
- 2 lbs pork shoulder, cut into chunks
- 1 lb tomatillos, husked
- 1 poblano pepper
- 1 jalapeno
- 1 onion, quartered
- 3 cloves garlic
- 1 bunch cilantro
- 2 cans (25 oz each) hominy, drained
- 8 cups chicken stock
- 1 tsp oregano
- Toppings: shredded cabbage, radishes, lime, oregano, tostadas
How to make it
Directions
- Simmer the pork in the stock for 1 hour until nearly tender.
- Broil the tomatillos, poblano, jalapeno, onion, and garlic until charred.
- Blend the charred vegetables with cilantro into a smooth salsa.
- Add the salsa and hominy to the pork pot.
- Simmer 45 minutes until the pork shreds easily.
- Season with salt and oregano, then serve with all the toppings.
Money saver. Canned hominy is already cooked and costs pennies; there is no reason to start from dried unless you love the project.