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Pozole Verde

Pozole Verde is a vibrant Mexican stew featuring hominy, tender pork, and a flavorful green sauce made from tomatillos, peppers, and cilantro.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Broth and Pork
  • 2 pounds pork shoulder cut into 1-inch cubes
  • 8 cups chicken broth
  • 1 medium white onion halved
  • 4 cloves garlic crushed
  • 2 bay leaves
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
For the Green Sauce
  • 1.5 pounds fresh tomatillos husked and rinsed
  • 2 poblano peppers seeded
  • 1/2 cup fresh cilantro loosely packed
  • 2 serrano peppers seeded for less heat
  • 1/4 white onion roughly chopped
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
For Assembly
  • 3 cans hominy 29 ounces each, drained and rinsed

Equipment

  • Large Dutch oven or heavy-bottomed pot with lid
  • Blender or food processor
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Wooden spoon for stirring
  • Skimming spoon or ladle
  • Colander for draining hominy

Method
 

  1. Cut pork shoulder into 1-inch cubes, leaving some fat attached for flavor.
  2. Heat Dutch oven over medium-high heat and brown the pork on all sides for 2-3 minutes.
  3. Pour in chicken broth, add onion, garlic, bay leaves, salt, and black pepper.
  4. Bring to a boil, reduce heat to low, cover partially, and simmer for 1 hour and 15 minutes.
  5. Remove husks from tomatillos, rinse, and quarter them.
  6. Char poblano and serrano peppers over a flame until skin blackens, then cool and peel.
  7. Blend tomatillos, peppers, cilantro, onion, and garlic with 1 cup of broth until smooth.
  8. Heat olive oil in a skillet and toast the green sauce for 3-4 minutes.
  9. Add the toasted sauce to the pot with pork and broth; simmer for 15 minutes.
  10. Drain and rinse hominy, then add to the pot and simmer for an additional 10 minutes.
  11. Remove bay leaves and onion; taste and adjust seasoning.

Notes

Serve with toppings like shredded cabbage, sliced radishes, lime wedges, and crispy tortilla strips.