Entree | Soups & Stews

Green Chile Pork Pozole | Pozole Verde

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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.Pin
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. 

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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:

  1. 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.
  2. 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.
  3. 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.
  4. 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

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

For soup

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.Pin
Add cubed pork to your Dutch oven.

Step Two

Barely cover the pork with water.

Pork covered with water.Pin
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.Pin
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.Pin
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.Pin
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.Pin
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.Pin
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.Pin
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.Pin
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.Pin
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:

  1. Shredded lettuce or cabbage
  2. Radishes, sliced thin
  3. Avocado, sliced or diced
  4. Chopped fresh cilantro
  5. Lime wedges to squeeze over the soup
  6. Diced onions or green onions
  7. Sliced black olives
  8. Sliced fresh or pickled jalapeños
  9. Queso fresco or crumbled cotija cheese
  10. Tortilla strips or chips
  11. Red pepper flakes or hot sauce for added heat
  12. 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.Pin

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

Close up of pork soup with hominy.Pin

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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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.

Bowl of pork pozole verde with colorful condiments.Pin

Pork Pozole Verde

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.
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5 from 3 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 30 servings
Calories: 73kcal
Author: Beth Neels
Cost: $10

Ingredients

For the pork and stock

  • 3 pounds boneless pork shoulder
  • 1 onion
  • 4 cloves garlic
  • 1 tablespoons coarse kosher salt or sea salt
  • 2 tablespoons cracked black pepper
  • 1 tablespoon cumin
  • 8 cups water just to cover

For the soup

  • 1 pound Tomatillas
  • 5 large poblano chile peppers
  • 3 small jalapeños
  • 1 tablespoon Mexican oregano
  • ½ cup dried hominy or one can of canned hominy (about 2 cups)

Instructions

  • 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.
  • Barely cover the pork with water.
  • Chop onion and smash garlic. Add them to the pot. Add the spices.
  • 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.

For the soup

  • Prepare the hominy according to package directions.
  • Place peppers on a baking sheet. Broil for about 15 minutes, until the skin is blistered and black.
  • Carefully remove them from the oven and flip them over with tongs. Broil for another 15 minutes.
  • Quickly place the peppers in a covered bowl to produce steam. Let them cool for about five minutes.
  • Scrape off the blackened skin with a paring knife. Remove seeds and stem.
  • Add tomatillos and peppers to your food processor bowl or blender container and pulse until a smooth paste is formed. Then add the spices.
  • Once the pork is tender, add the vegetables and hominy to the pork and the stock in the pot. Heat through.
  • Serve with any suggested toppings below in recipe notes.
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Notes

If you can only find dry hominy, you can just follow the package directions for cooking, but please keep in mind that the hominy will take longer to get done enough for this recipe.
Suggested toppings
  1. Shredded lettuce or cabbage
  2. Radishes, sliced thin
  3. Avocado, sliced or diced
  4. Chopped fresh cilantro
  5. Lime wedges to squeeze over the soup
  6. Diced onions or green onions
  7. Queso fresco or crumbled cotija cheese
  8. Tortilla strips or chips
  9. Red pepper flakes or hot sauce for added heat
  10. Sour cream or crema Mexicana
 
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.

Nutrition

Serving: 1cup, approximately | Calories: 73kcal | Carbohydrates: 3g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 262mg | Potassium: 282mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 26mg | Calcium: 17mg | Iron: 1mg
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Originally published February 24, 2023.

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8 Comments

  1. 5 stars
    This was such a hearty and satisfying meal that was not only easy, but also delivers on flavor! Definitely, a new favorite recipe!

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