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.

Pork pozole verde in a white bowl with radish, lettuce and peppers. — Pork Pozole Verde

Green Chile Pork Pozole is a traditional Mexican soup, perfect for warming up on a cold day or enjoying it with friends and family. This hearty and flavorful soup is made with tender chunks of pork, hominy, tomatillos, and spices.

One of the key ingredients that sets this recipe apart is green chilies, which add a unique and delicious flavor. The second is tart and tangy tomatillos, with their bright flavor.

Green Chile Pork Pozole is satisfying and comforting, but it is also easy to make and can be customized to suit your taste preferences. Whether you are an experienced cook or just starting out in the kitchen, this recipe will surely become a favorite.

Why should you make it?

There are many reasons why you should make Pozole Verde, including:

It’s delicious: Pozole Verde is a flavorful and satisfying soup that combines tender pork, hominy, and a zesty blend of tomatillos or green (unripe) tomatoes, green chilies, and spices. It’s a unique and delicious way to enjoy traditional Mexican cuisine.
It’s easy to make: While Pozole Verde has a complex flavor, it’s actually a straightforward dish to prepare. You can make a hearty and delicious soup perfect for any occasion with just a few key ingredients and basic cooking sskills ingredientsingredients and basic cooking skills, youcan make a hearty and delicious soup perfect for any occasion.
It’s versatile: Pozole Verde can be customized with a variety of toppings, making it a versatile dish that everyone can enjoy. Whether you like it spicy or mild, with lots of toppings or just a few, there’s a way to make Pozole Verde perfect for your taste preferences.
It’s comforting: There’s something about a warm bowl of soup that feels comforting and cozy. Pozole Verde is a perfect dish to enjoy on a chilly day or when you need a bit of comfort and warmth.

Pozole Verde is a delicious, easy-to-make, versatile, and comforting Mexican stew that’s perfect for any occasion. Give it a try and see for yourself why it’s such a famous and beloved dish in Mexican cuisine.

What you need

For Pork

Pork shoulder or pork butt – Trim it to remove large pockets of fat and cut into two inch pieces.
Onion – Chop fine.
Garlic – Just crush it.
Cumin – An earthy spice from the Cuminum cyminum plant, closely related to parsley.
Salt – Kosher salt or sea salt is great.
Pepper – Freshly ground black pepper is best.

For soup

Tomatillos – Fresh or frozen tomatillos will both work. You can also substitute green (unripe) tomatoes.
Poblano peppers – a mild yet flavorful pepper.
Jalapeño peppers – increase or reduce quantity depending on the heat tolerance of your family.
Ground Cumin – an earthy spice that comes from the Cuminum cyminum plant, which is closely related to parsley.
Mexican oregano – Found in specialty Mexican stores and online (affiliate link).
Hominy – Found in local grocery stores canned in the canned beans aisle, or dried in the dried beans aisle. “Hominy comes from yellow or white maize, also known as field corn. Dried hominy kernels are soaked in an alkali solution of lye or slaked lime. This process, called nixtamalization, removes the hull and germ, making the corn easier to grind and cook with. Nixtamalization also helps the kernels release more of their nutrients, including niacin (also known as vitamin B3), and makes them easier to digest, too.“

How to make it

For the pork and the stock

Step One

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.

Chunks of pork in Dutch oven. — Add cubed pork to your Dutch oven.

Step Two

Barely cover the pork with water.

Pork covered with water. — Barely cover the pork with water.

Step Three

Chop onion and smash garlic.

Add them to the pot.

Chopped onion and garlic on cutting board. — Chop onion. Smash garlic.

Step Four

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.

Onions, garlic, and spices added to the pot. — Add onion, garlic, salt, pepper, and cumin.

For the soup

Step Five

Place peppers on a baking sheet. Broil for about 15 minutes, until the skin is blistered and black.

Raw peppers on a baking sheet. — Place peppers on a baking sheet.

Step Six

Carefully remove them from the oven and flip them over with tongs.

Broil for another 15 minutes.

Charred peppers on baking sheet. — Broil until blackened. Remove for the oven and flip.

Step Seven

Quickly place the peppers in a covered bowl to produce steam.

Let them cool about five minutes.

Charred peppers added to a bowl. — Place peppers in a bowl and cover. Steam for 5 minutes.

Step Eight

Scrape off the blackened skin with a paring knife. Remove seeds and stem.

Parring knife and seeded pepper on board. — Scrape off blackened areas. Remove stems and seeds.

Step Nine

Add tomatillos, peppers, and the remaining spices to your food processor bowl or blender container and pulse until a smooth paste is formed.

Peppers added to food processor. — Add peppers to the tomatillos in the blender or food processor bowl.

Step Ten

Prepare hominy according to package directions if using dried hominy.

Add the vegetables and hominy to the pork and the stock in the pot. Heat through.

Serve with any of the suggested toppings below.

Vegetables processed into a paste. — Processed vegetables in a food processor bowl.

What toppings to use

Pozole Verde can be customized with various toppings to add even more flavor and texture to this delicious soup. Here are some popular toppings to consider:

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
Sliced black olives
Sliced fresh or pickled jalapeños
Queso fresco or crumbled cotija cheese
Tortilla strips or chips
Red pepper flakes or hot sauce for added heat
Sour cream or crema Mexicana

Mix and match toppings to create a bowl of Pozole Verde that’s perfect for your taste preferences.

White bowl of soup on a wooden background.

How to store leftovers

Leftovers can be stored in the refrigerator for 3-4 days. Or store in an airtight container in the freezer for about six months.

Tools you’ll need

More Mexican recipes

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If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!

Originally published February 21, 2023.

This post may contain affiliate links, which means I get a small commission if you go to the link and purchase something at no additional cost to you. See FTC Disclosure here.

Originally published February 24, 2023.

Comments

Luci Petlack

February 25, 2023 at 4:25 pm

This was so good! pretty easy to make and the family loved it. Thanks for sharing!

- Beth Neels
  
  February 26, 2023 at 11:52 am
  
  Thanks Luci. I’m glad you liked it!
  
justine

February 25, 2023 at 2:01 pm

Pork was on sale so looked for something new, this was such a hit!

- Beth Neels
  
  February 26, 2023 at 11:53 am
  
  We’re so glad you enjoyed the soup Justine!
  
Kushigalu

February 25, 2023 at 1:33 pm

Fantastic combination of flavors in the recipe. Thanks for sharing.

- Beth Neels
  
  February 26, 2023 at 11:54 am
  
  Thanks so much Kushigalu. Glad you liked it.
  
Sara Welch

February 25, 2023 at 1:30 pm

This was such a hearty and satisfying meal that was not only easy, but also delivers on flavor! Definitely, a new favorite recipe!

- Beth Neels
  
  February 26, 2023 at 11:54 am
  
  Thanks Sara. We’re so glad you enjoyed it!

Green Chile Pork Pozole | Pozole Verde

Why should you make it?