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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.
What is Pozole?
Pozole (or posole) is a traditional Mexican stew packed with hominy (large, dried corn kernels that have been treated with an alkali solution) and typically features meat, most commonly pork.
It’s a beloved and iconic dish in Mexican cuisine, often served during celebrations and special occasions. I personally love Mexican soups because they are always hearty, comforting, and packed with flavor.
There are many versions of pozole, including pozole rojo (red sauce) and pozole verde (green sauce). Today, we’re making the green version, and I couldn’t be more excited!
Watch a Short Video of This Recipe
What Makes This Recipe Great
This is Pork Pozole Verde (or green pozole), and what gives this soup that vibrant green color is the addition of salsa verde, which is made with a roasted, then blended combination of poblano peppers, jalapeño pepper, and tomatillos. It gives the soup an amazing flavor and a delicious kick.
One of my favorite things about this dish is that it feeds the masses, and everyone gets to choose their toppings, which makes for a fun and hands-on dining experience. Beyond the fact that it’s absolutely delicious, it’s also easy to customize for everyone’s preferences!
It’s protein-packed, naturally gluten-free and dairy-free, and such a wonderful comfort food.
Ingredient Notes
- Pork loin or pork shoulder: 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.
- Chicken broth
- Spices: Bay leaves, ground cumin, and dried oregano.
- Onion
- Garlic cloves
- Cilantro
- Hominy: This comes in a can and is pretty easy to find at most grocery stores in the canned aisle or the Hispanic foods section.
- Tomatillos
- Poblano peppers
- Jalapeno peppers
- Salt and pepper
- Avocado oil: Or your preferred cooking oil.
How to Make Pork Pozole Verde
- 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 pot, 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 sheet 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 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 the seasoning.
- Serve topped with shredded cabbage, radish slices, avocados, diced onion, cilantro, cotija, lime wedges, and tortilla chips.
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.
Recipe FAQs
What is pozole verde made of?
Pozole Verde rocks a brilliant green hue and a fresh, zesty punch. It’s the result of a vibrant green sauce mixed with pork, hominy, and a blend of flavorful spices. A taste explosion in every bite!
What is the difference between pozole and posole?
They’re the same dish, just with two different spellings. “Pozole” in Mexico and “posole” in the U.S.
More Mexican-Inspired Dishes
Cauliflower Mexican Rice
Grilled Mexican Chili Lime Mango
Easy Grilled Pollo Asado Recipe
The Best Homemade Guacamole
Paleo Horchata Recipe
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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.
5 from 2 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 3 hours hours
Total Time: 3 hours hours 15 minutes minutes
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.
Nutrition Facts
Easy Pork Pozole Verde Recipe
Amount Per Serving (1 serving – makes 8)
Calories 398Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 112mg37%
Sodium 1265mg55%
Potassium 919mg26%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 6g7%
Protein 42g84%
Vitamin A 399IU8%
Vitamin C 46mg56%
Calcium 55mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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