Pork Pozole Verde is a traditional Mexican stew that’s an irresistible treat! 😋
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This green pozole is one of my family’s favorite dishes. The smell of this Mexican soup cooking lives in my childhood food memories.
Made of tender pork, a rich broth, and a zesty kick of homemade green sauce – it’s an experience perfect for the holiday season or special occasions.
Table of Contents
🥘 Ingredients
To Cook the Pork
- Pork (ideally, a boneless pork shoulder for that tender pork goodness)
- Onion
- Garlic cloves
- Oregano (Mexican oregano if you can get your hands on it!)
- Salt
- Water (to cook the pork)
- Bay leaf
To Make the Sauce:
- Tomatillos
- jalapenos
- onion
- garlic
- Cilantro
- Lime juice
- Water (to cover the tomatillos)
- Salt
- 2 roasted poblanos, stems and seeds removed
Also need:
- White Hominy
- Toppings (see list below)
🥣 Making the Green Sauce
- Place the fresh tomatillos, green chiles, onion, and garlic in a stock pot.
- Cover with water, enough to cover all the ingredients.
- Bring to a boil. About 5 minutes.
- Place all the components in a blender or food processor. Blend until smooth.
To kick up the spicy, use more jalapeno or toss in some serrano peppers.
Here, we’re using 12 regular sized tomatillos, or use 10 large tomatillos.
✂️ Short Cut
Don’t have time to make homemade green sauce? Use store-bought salsa verde and blend with roasted poblano peppers. No one will know the difference!
Cooking the Pork
- Grab your large pot—a Dutch oven would work wonders—and combine your pork, onion, garlic cloves, oregano, salt, and bay leaf.
- Cover in water and simmer on medium heat in the stock pot for about 90 minutes.
Instant Pot Instructions
- Cook the pork in the Instant Pot. Just add the pork ingredients to the pot and cover to the max level. Cover with the lid and press the stew button.
- Release pressure and continue with the recipe.
Slow Cooker Instructions
- Add the pork ingredients in the slow cooker. Cover with water. Cook on low for 6 hours.
- Make the sauce. Add to the pot along with the hominy. Press the high button and cook for 1 more hour.
Remove any impurities that may have cooked from the pork with a slotted spoon.
You might need to get a paper towel and carefully (the pot is hot!) rub around the inside of the pot to remove the scum.
👩🏼🍳 Pro Tips
- Simmering is essential—it consolidates the rich broth and brings out an intricate depth of flavors.
- Use the biggest pot you own. This recipe can feed a crowd.
- Depending on the cut, pork can be fatty. Trim some of the fat off when you are dicing the meat into small pieces. Don’t worry. There will still be plenty of fat to give good flavor.
- Discard the onion, garlic, and bay leaf from your simmered pork.
- Add the green tomatillo sauce and hominy. Stir to combine.
- Cook for and additional 10 minutes.
🙋🏻♀️ Frequently Asked Questions:
Look for firm, unblemished tomatillos that have a bright green color. The husk should be snug and free from mold. When you peel back the papery husk, the fruit’s skin should be slightly sticky—that’s a sign of freshness! Remember, larger tomatillos are usually sweeter while smaller ones tend to be more tart, so choose according to your personal taste.
Use either pork shoulder or pork butt. Both cuts are well-marbled and tend to be on the tougher side. That means, they are ideal for low and slow cooking and has plenty of flavor.
Yes, you can! Just adjust the cooking time accordingly. In that case, though, you’d be making chicken pozole verde.
🫙 Storing and Reheating
- Store any leftovers in an airtight container for up to 3 days in the fridge. To freeze, place the leftovers in a sealable, plastic bag and store for up to 4 months. Thaw and reheat.
- To reheat, place in a pot and heat over low-medium heat. Stir occasionally for 4-5 minutes. Or for 2-2 ½ minutes in the microwave.
Topping Ideas
- lime wedges
- radishes
- cilantro
- oregano
- cabbage
- diced onion
- jalapeno slices
The best way to enjoy this Green Pork Pozole is with your favorite toppings. Use one or all – whatever combination your heart desires!
🍲 More Pozole Recipes:
This Pork Pozole Verde recipe is a surefire hit for both newbies and veterans of Mexican recipes.
Remember, this traditional Mexican soup is always a hit whether it’s the first serving or the last. So go ahead and make a large portion—you’ll thank yourself later!
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Did you make this recipe? Please rate the recipe below!
Pork Pozole Verde
Ingredients
To Cook The Pork:
To Make the Sauce:
- 12 tomatillos or 10 large tomatillos
- 2 jalapenos stems removed
- ½ onion
- 1 garlic clove
- ½ cilantro (bunch)
- 1 lime juice
- water enough to cover the tomatillos
- 1 teaspoon salt
- 2 roasted poblanos stems and seeds removed
Also Need:
- 1 can hominy drain and rinsed
Optional Toppings:
- cilantro
- diced onion
- cabbage or lettuce
- radishes
- jalapeno slices
- lime wedges
Instructions
To Make the Sauce:
- Place the tomatillos, jalapenos, onion, and garlic in a stock pot.
- Cover with water, enough to cover all the ingredients.
- Bring to a boil. About 5 minutes.
- After it's cooled down slightly, place all the ingredients in a blender.
- Blend until smooth.
- Set aside until ready to use.
To Cook the Pork:
- Add the pork, onion, garlic cloves, oregano, salt, and bay leaf to a large stock pot.
- Cover with water and simmer on medium heat in the stock pot for about 90 minutes.
- Remove any impurities that may have cooked from the pork with a slotted spoon.
- Discard the onion, garlic, and bay leaf from your simmered pork pot.
Assembling the Pozole:
- Add the green tomatillo sauce and hominy to the pot.
- Stir to combine.
- Cook for and additional 10 minutes.
- Serve with your favorite toppings.
Video
Notes
- Cook the pork in the Instant Pot. Just add the pork ingredients to the pot and cover to the max level. Cover with the lid and press the stew button.
- Release pressure and continue with the recipe.
- Add the pork ingredients in the slow cooker. Cover with water. Cook on low for 6 hours.
- Make the sauce. Add to the pot along with the hominy. Press the high button and cook for 1 more hour.
I have a question, when making the green sauce do you add all, some or none of the water?
I don’t use any water to make the sauce. I use water to boil the ingredients though.
Looks good, Maggie.
What size can of hominy did you use?
Thanks,
Joe
Hi Joe, good to hear from you. I used a 25 ounce can of hominy, drained and rinsed. My son said it needed more. Lol! So, if you like a lot of hominy, I’d say use two cans instead of one to make the pork pozole verde.
Thanks, Maggie.
Now, to track down a pig’s head…
Lol! Good luck!