Pork Verde Pozole

This Pork Verde Pozole is such a good one for those days when you fancy something warm and filling but want something a bit different from the usual soups and stews. You’ve got tender chunks of pork, hominy and loads of flavor from the tomatillos, peppers, garlic and cumin.

It does take a little while to cook, but most of that time it’s just simmering away on the stove, so it’s not difficult at all. Browning the pork first is definitely worth doing, then you can pretty much let everything bubble away until the pork is lovely and tender.

I think the toppings really make this one too. Put everything out on the table and everyone can add their own avocado, cabbage, radishes, onion, cilantro and lime. I’d definitely go heavy on the avocado and lime!

Ingredients

• Boneless pork shoulder: Cut the pork into roughly 1-inch chunks so they cook evenly and get lovely and tender as the pozole simmers.

• Oil: You only need a tablespoon or so for browning the pork. I usually just use whatever neutral cooking oil I have to hand.

• Onion: One medium onion adds loads of flavor to the base of the soup. Just give it a rough chop as it’s all going into the pot anyway.

• Garlic: I use four cloves here because I definitely don’t like to be stingy with garlic!

• Ground cumin: This adds a lovely warmth to the broth without making it spicy.

• Chicken broth: This makes up most of the broth and gives you much more flavor than using water alone.

• Water: You’ll need three cups of water as well as the chicken broth so there’s plenty of liquid for everything to simmer in.

• White hominy: Drain and rinse the hominy before adding it. It makes the pozole really hearty and filling.

• Tomatillos: Take the husks off and give the tomatillos a rinse before halving them ready for the blender.

• Poblano peppers: These add loads of flavor without making the soup ridiculously hot. Remove the seeds and roughly chop them before blending.

• Jalapeño: This one is optional, so if you don’t want too much heat you can leave it out. I remove the seeds to keep things on the milder side.

• Fresh cilantro: Half a cup goes into the verde sauce and gives it that lovely fresh flavor.

• Dried oregano: Just a teaspoon is enough to add a little extra flavor to the broth while everything simmers.

• Salt and pepper: I’d add these to taste towards the end, especially as chicken broth can already be quite salty.

For the toppings:

• Sliced radishes: These add a really nice bit of crunch on top.

• Shredded cabbage: Another easy way to add some crunch and freshness to each bowl.

• Diced avocado: I love adding avocado to mine. That creamy texture works really well with the broth.

• Lime wedges: Definitely don’t skip the lime if you have it. A good squeeze over the top really lifts everything.

• Chopped onion: Sprinkle a little over the top if you like that extra bit of crunch and onion flavor.

• Fresh cilantro: Add a little more cilantro just before serving if you’re a fan.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Heat the oil in a large pot over medium-high heat. Working in batches, brown the pork on all sides until golden, then transfer it to a plate and set aside.

Step 2: Using the same pot, add the onion and cook for about 5 minutes, until softened. Stir in the garlic and cumin and cook for 1 more minute, until fragrant.

Step 3: Return the browned pork to the pot. Pour in the chicken broth, water, and oregano. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 45 minutes.

Step 4: While the pork simmers, add the, poblano peppers, jalapeño (if using), and cilantro to a blender. Blend until completely smooth.

Step 5: Stir the verde sauce into the pot, then add the hominy. Continue simmering uncovered for 30 to 45 minutes, until the pork is tender and the flavors are well combined. Season with salt and pepper to taste.

Step 6: Serve hot with your favorite toppings.

What to Serve with Pork Verde Pozole

Pork Verde Pozole is pretty filling all on its own, especially once you’ve added all those lovely toppings. You really don’t need much alongside it, but if you want to make it into a bigger meal, there are a few easy things that work really well.

• Warm tortillas – Perfect for dipping into the broth or scooping up the pork and hominy.

• Tortilla chips – I love a bit of crunch on the side, and they’re great for dipping too.

• Mexican rice – A good option if you’re feeding a hungry crowd and want to make the meal go a little further.

• Cornbread – Not necessarily traditional, but it’s really good with a big bowl of pozole.

• A simple salad – Something fresh and crunchy works nicely if you want to keep the rest of the meal fairly light.

• Plenty of toppings – Honestly, sometimes this is all you need. Put out the avocado, cabbage, radishes, lime, onion and cilantro and let everyone help themselves.

Storing

If you have any Pork Verde Pozole left over, let it cool and then pop it into an airtight container in the fridge. It should keep well for around 3–4 days, and I actually think the flavors are even better once it’s had a bit of time to sit.

Keep any toppings separate rather than adding them to the leftover soup. When you’re ready to eat it, just reheat the pozole gently on the stove or in the microwave until it’s piping hot, then add all your fresh toppings just before serving.

You can freeze any leftovers too. Let the pozole cool completely, then portion it into freezer-safe containers and freeze for up to 3 months. Let it thaw overnight in the fridge before reheating, and keep all those fresh toppings for when you’re ready to serve it.

Variations & Substitutions

There are quite a few little changes you can make to this Pork Verde Pozole depending on what you have in or how spicy you want it. I wouldn’t change too much because there’s already loads of flavor going on, but these are a few easy swaps that should work well.

• Make it milder – Leave out the jalapeño completely if you don’t want too much heat.

• Make it spicier – Leave some of the jalapeño seeds in or add an extra jalapeño if you like things with a bit more of a kick.

• Use a different cut of pork – Pork butt works really well here too and will still become lovely and tender as it cooks.

• Try chicken instead – You could swap the pork for boneless chicken thighs if that’s what you have. Just bear in mind that the cooking time will be shorter.

• Add more hominy – If you really like hominy or just want to bulk the soup out a little more, you can definitely add extra.

• Change up the toppings – This is the easiest bit to play around with. Add some crumbled cheese, sliced jalapeños or even a spoonful of sour cream if you fancy it.

FAQs

What is Pork Verde Pozole?

Pork Verde Pozole is a hearty Mexican soup made with pork, hominy and a green or verde sauce. This version gets loads of flavor from tomatillos, poblano peppers, jalapeño, cilantro, garlic and cumin.

What is hominy in pozole?

Hominy is corn that’s been treated in a special process that makes the kernels bigger, softer and slightly chewy. It’s one of the main ingredients in pozole and helps make the soup really filling.

Is Pork Verde Pozole spicy?

It doesn’t have to be. The poblano peppers give you plenty of flavor without making it really hot, and you can leave the jalapeño out completely if you prefer a milder pozole.

What cut of pork is best for pozole?

Pork shoulder is perfect for pozole because it becomes really tender when it’s simmered slowly. Pork butt is another good option if that’s what you can find.

Can I make Pork Verde Pozole ahead of time?

Yes, and it’s actually a really good recipe to make ahead. The flavors have even more time to come together while it sits in the fridge. Just keep all the fresh toppings separate until you’re ready to serve it.

How long does Pork Verde Pozole last in the fridge?

Once cooled and stored in an airtight container, your pozole should keep in the fridge for around 3–4 days. Reheat it until piping hot before adding your toppings.

Can you freeze Pork Verde Pozole?

Yes. Let it cool completely before transferring it to freezer-safe containers. You can freeze it for up to 3 months, then thaw it overnight in the fridge before reheating.

What toppings go on Pork Verde Pozole?

There are loads of options. Sliced radishes, shredded cabbage, diced avocado, chopped onion, fresh cilantro and lime wedges are all really good. I like putting a few different toppings on the table and letting everyone add their own.