Pozole Verde
A vibrant and hearty Mexican stew featuring tender pork and hominy in a bright, tangy green chili and tomatillo broth. It's a comforting classic, perfect for gatherings, and customizable with an array of fresh garnishes.
For 6 servings
6 steps. 150 minutes total.
- 1
Step 1
- a.Sear the Pork
- b.Pat the pork cubes dry with paper towels and season generously with 1 tsp of salt and 0.5 tsp of black pepper.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- d.Working in batches to avoid overcrowding, sear the pork on all sides until deeply browned, about 5-7 minutes per batch. Transfer the seared pork to a clean plate and set aside.
- 2
Step 2
- a.Simmer the Pork and Broth Base
- b.Return all the seared pork to the pot. Add the quartered large onion, 6 smashed garlic cloves, bay leaves, and the chicken broth. The broth should cover the meat completely.
- c.Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the pork is fork-tender.
- d.During the first 10 minutes of simmering, skim off any foam that rises to the surface.
- 3
Step 3
- a.Roast the Salsa Verde Vegetables
- b.While the pork simmers, preheat your broiler to high and arrange an oven rack about 6 inches from the heat source.
- c.Place the tomatillos, poblano peppers, jalapeños, the half onion, and the 4 whole garlic cloves on a foil-lined baking sheet.
- d.Broil for 5-7 minutes, until the tops are blistered and charred in spots. Carefully flip the vegetables and broil for another 4-6 minutes until softened and charred on the other side. Let cool slightly.
- 4
Step 4
- a.Blend the Salsa Verde
- b.Transfer the roasted vegetables, along with any juices from the baking sheet, to a high-powered blender.
- c.Add the packed cilantro. Carefully ladle about 1 cup of the hot pork cooking liquid from the pot into the blender.
- d.Blend on high until the salsa is completely smooth. Use caution when blending hot liquids; ensure the blender lid is vented.
- 5
Step 5
- a.Combine and Finish the Pozole
- b.Once the pork is tender, use a slotted spoon to transfer it to a bowl. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.
- c.Strain the cooking broth through a fine-mesh sieve into a large bowl, discarding the solids (onion, garlic, bay leaves). Return the strained broth to the pot.
- d.Pour the blended salsa verde into the pot with the broth. Add the shredded pork and the rinsed and drained hominy. Stir to combine.
- e.Bring the pozole to a simmer over medium heat. Let it cook, uncovered, for at least 30 minutes to allow the flavors to meld together.
- f.Stir in the crumbled Mexican oregano and the remaining 0.5 tsp of salt. Taste and adjust seasoning as needed.
- 6
Step 6
- a.Serve with Garnishes
- b.Ladle the hot pozole into large bowls.
- c.Set out small bowls of the garnishes: shredded cabbage, sliced radishes, diced onion, and lime wedges.
- d.Allow everyone to customize their own bowl. Serve immediately with tortilla chips or warm tortillas on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper, smokier flavor, char the salsa vegetables directly over a gas flame using tongs before blending.
- 2Don't skip the garnishes! The fresh, crunchy toppings provide essential texture and flavor contrast to the rich stew.
- 3Pozole Verde develops more flavor overnight. It's an excellent make-ahead meal for gatherings.
- 4To control the spice level, remove the seeds and veins from the jalapeños before roasting. For extra heat, add a serrano pepper.
- 5If you can't find Mexican oregano, you can substitute with marjoram, which has a similar flavor profile.
Adapt it for your goals.
Chicken Pozole Verde
Substitute the pork shoulder with 2 lbs of boneless, skinless chicken thighs. Simmer the chicken for about 45-60 minutes, or until tender, then shred and proceed with the recipe.
Vegetarian Pozole VerdeVegetarian Pozole Verde
Omit the pork and use a rich vegetable broth. Add 1 lb of sliced cremini or shiitake mushrooms and a 15-oz can of pinto or black beans along with the hominy for a hearty, plant-based version.
Spicier VersionSpicier Version
For those who love heat, add 1-2 serrano peppers to the salsa verde vegetable mix before roasting and blending.
Why this is on our healthy list.
High in Protein
Pork shoulder is an excellent source of high-quality protein, which is essential for muscle repair, immune function, and maintaining overall body strength.
Rich in Fiber
Hominy, the star ingredient, is a good source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Packed with Vitamins
The salsa verde, made from tomatillos, peppers, and cilantro, is rich in Vitamin C and antioxidants, which help protect the body against cellular damage and support a healthy immune system.
Source of Niacin
Hominy is a notable source of niacin (Vitamin B3), which plays a crucial role in converting food into energy and supporting the nervous and digestive systems.
Frequently asked questions
Pozole Verde can be a nutritious meal. It's high in protein from the pork and provides significant fiber from the hominy. The salsa verde is packed with vitamins from the tomatillos, peppers, and cilantro. To make it healthier, you can use a leaner cut of pork or chicken and opt for low-sodium broth.