Easy Pork Pozole Verde Recipe for Authentic Mexican Flavor

Pozole verde is a vibrant and comforting Mexican stew that brings together tender pork, hominy, and a deliciously tangy green sauce made from tomatillos, green chilies, and fresh herbs. This easy pork pozole verde recipe is perfect for those looking to enjoy a hearty, flavorful meal without spending hours in the kitchen.

Whether you’re hosting a family dinner or craving a bowl of soul-warming soup on a chilly evening, this recipe hits all the right notes with its rich broth, tender meat, and fresh, zesty toppings.

Making pozole verde at home might sound intimidating, but with this straightforward recipe, you’ll be serving up a traditional favorite in no time. Plus, it’s versatile enough to customize with your favorite garnishes and sides.

Get ready to dive into a bowl of comforting, tangy, and savory goodness!

Why You’ll Love This Recipe

This pork pozole verde recipe stands out for its simplicity and incredible depth of flavor. Using easy-to-find ingredients, you can create a classic Mexican dish that tastes like it’s been simmering all day.

The combination of pork shoulder and hominy creates a hearty base, while the verde sauce made from tomatillos and fresh herbs adds a bright, refreshing contrast.

It’s also a great recipe for meal prep — the flavors only get better the next day, making it perfect for leftovers. Whether you’re new to Mexican cooking or a seasoned pro, this pozole verde is a crowd-pleaser that’s both nutritious and satisfying.

Ingredients

• 2 lbs pork shoulder, cut into large chunks
• 1 (29 oz) can white hominy, drained and rinsed
• 1 lb tomatillos, husked and rinsed
• 2-3 jalapeño peppers, stemmed and seeded (adjust to taste)
• 1 medium white onion, peeled and quartered
• 4 cloves garlic, peeled
• 1 cup fresh cilantro leaves, packed
• 1 cup fresh parsley leaves, packed
• 6 cups chicken or pork broth
• 2 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp vegetable oil or olive oil

Equipment

• Large heavy-bottomed pot or Dutch oven
• Blender or food processor
• Sharp knife and cutting board
• Measuring cups and spoons
• Colander or strainer
• Large spoon or ladle

Instructions

1. Prepare the pork: Cut the pork shoulder into 2-inch chunks, trimming excess fat. Season generously with salt and pepper.
2. Sear the pork: Heat the oil in your large pot over medium-high heat. Add the pork pieces and brown them on all sides, about 5-7 minutes. This adds flavor and locks in juices. Remove pork and set aside.
3. Boil the tomatillos and peppers: In the same pot, add the tomatillos, jalapeños, onion, and garlic cloves. Cover with water and bring to a boil. Boil for about 10 minutes until tomatillos soften and change color.
4. Make the green sauce: Drain the tomatillos and peppers, reserving some of the cooking liquid. Transfer them to a blender along with the onion, garlic, cilantro, parsley, cumin, oregano, and 1 cup of broth or reserved cooking water. Blend until smooth; add more liquid if needed to reach a slightly thin sauce consistency.
5. Cook the pork in broth: Return the seared pork to the pot and pour in the 6 cups of broth. Bring to a gentle boil, then reduce heat to low and simmer partially covered for about 1.5 to 2 hours, or until the pork is tender and shreds easily.
6. Add the hominy and green sauce: Stir in the drained hominy and the blended green sauce. Simmer uncovered for another 30 minutes to let the flavors meld and the pozole thicken slightly.
7. Adjust seasoning: Taste and add more salt, pepper, or jalapeño for heat if desired. If the stew is too thick, add a bit more broth or water to loosen it.
8. Serve hot: Ladle the pozole into bowls and garnish with your favorite toppings (see Serving Suggestions below).

Tips & Variations

Tip: For an even richer flavor, simmer the pork longer or cook it in a slow cooker overnight.

Variation: Substitute pork shoulder with chicken thighs for a lighter version. Adjust cooking times accordingly.

Tip: Toast the cumin and oregano in a dry pan for 1-2 minutes before adding to the blender for enhanced aroma.

You can also add sliced radishes, shredded cabbage, or avocado as fresh toppings to add texture and flavor. For a spicy kick, serve with hot sauce or extra sliced jalapeños.

Nutrition Facts

Serving Suggestions

Pozole verde is traditionally served with an array of fresh garnishes that add crunch, creaminess, and zest. Common toppings include:

• Shredded iceberg or green cabbage
• Thinly sliced radishes
• Diced white onion
• Fresh cilantro leaves
• Avocado slices
• Fresh lime wedges
• Crumbled queso fresco or cotija cheese
• Tortilla chips or warm corn tortillas

These toppings allow each person to customize their bowl to taste — a fun and interactive way to enjoy this classic dish.

Conclusion

This easy pork pozole verde recipe brings the heart and soul of Mexican cuisine right to your kitchen with minimal fuss. It’s an inviting, flavorful stew that’s perfect for family dinners, special occasions, or whenever you’re craving something comforting and nutritious.

The tender pork, bright green sauce, and hearty hominy combine beautifully to make every spoonful satisfying.

Whether you’re new to pozole or a longtime fan, this recipe is approachable and customizable, letting you tailor the heat and garnishes to your liking. Serve it alongside warm tortillas or try it with other Mexican favorites like enchiladas verdes or chicken tinga tacos for a complete meal.

For more delicious and authentic Mexican recipes, check out our other favorites: Classic Chicken Enchiladas, Beef Barbacoa Tacos, and Homemade Guacamole. Enjoy the vibrant flavors and happy cooking!

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