This warm and hearty Pozole Verde is a flavorful soup made with tender pork, zesty green chilies, and hominy. It’s the perfect dish to share with family and friends on a chilly night!
You can’t go wrong with a big bowl of this! I love topping mine with fresh radishes and crispy cabbage. It makes each spoonful exciting—just like bringing a little fiesta to the dinner table! 🎉
Key Ingredients & Substitutions
Pork Shoulder: This cut is ideal for pozole as it becomes tender after slow cooking. If you’re looking for a leaner option, you can substitute with pork loin or chicken thighs. Just keep in mind that cook times will vary!
Hominy: Canned hominy is convenient, but you can also use dried hominy. Just soak and cook it according to package instructions before adding it to your pozole.
Tomatillos: These give Pozole Verde its signature green color and tangy flavor. If you can’t find tomatillos, try using green tomatoes or a mix of green bell peppers and a splash of lime juice for a different taste.
Poblano & Jalapeño Peppers: They add wonderful flavor and heat. For a milder version, replace jalapeños with sweet bell peppers or cut back on the amount used. You can always add hot sauce later if you want more spice!
How Do You Make Sure Your Pozole is Flavorful?
The flavor of your pozole comes from simmering the ingredients properly. Start by cooking the pork with aromatics like onion and garlic in a large pot. This step creates a rich broth that sets the base for your dish.
- Don’t rush the cooking time for the pork. You want it tender enough to shred easily.
- Prepare the green sauce while the pork cooks. This way, everything can blend seamlessly once the pork is done.
- When adding the hominy and green sauce, let everything simmer together for at least 20-30 minutes. This allows flavors to meld.
Taste your pozole before serving, and feel free to adjust salt or spices to your liking. The result will be a delicious, warming meal that’s perfect for sharing.
Authentic Pozole Verde
Ingredients You’ll Need:
For the Soup:
- 2 lbs pork shoulder, cut into chunks
- 1 large white onion, halved
- 6 garlic cloves, peeled
- 1 tsp salt, plus more to taste
- 2 cups hominy, drained and rinsed (canned or pre-cooked)
For the Green Sauce:
- 5-6 tomatillos, husked and rinsed
- 2-3 poblano peppers, seeded and chopped
- 2-3 jalapeño peppers (adjust to heat preference), seeded and chopped
- 1 cup fresh cilantro leaves
- 1/2 cup fresh Mexican oregano (or regular oregano)
For Garnishing:
- 1 cup chopped white onion
- 1 cup shredded green cabbage or lettuce
- 1 cup sliced radishes
- 2 limes, cut into wedges
- Dried oregano (for sprinkling)
- Avocado slices (optional garnish)
How Much Time Will You Need?
This rich and flavorful Pozole Verde takes about 2.5 hours in total. You’ll spend around 30 minutes preparing the ingredients and about 2 hours simmering the pork until tender. The wait is worth it for such a delicious meal!
Step-by-Step Instructions:
1. Cooking the Pork:
In a large pot, add the pork shoulder, halved onion, garlic cloves, and 1 tsp of salt. Pour in enough water to cover the meat (around 10 cups). Bring the pot to a boil, then reduce the heat to a simmer. Let it cook for about 1.5 to 2 hours until the pork is very tender.
2. Making the Green Sauce:
While the pork is cooking, prepare the green sauce. In a medium pot, boil the tomatillos, poblano peppers, and jalapeño peppers in water for about 10 minutes until softened. Once done, drain the vegetables.
3. Blending the Sauce:
Transfer the drained vegetables to a blender. Add cilantro, oregano, and about 1 cup of the pork broth (from the pot with pork). Blend until you have a smooth sauce.
4. Shredding the Pork:
Once the pork is tender, carefully remove it from the pot. Shred the meat using two forks and set it aside. Strain the broth to remove the onion and garlic, then return the clear broth to the pot.
5. Combining Ingredients:
Add the drained hominy and the blended green sauce to the pot with the broth. Bring it to a simmer to combine the flavors.
6. Final Simmer:
Return the shredded pork to the pot. Let everything simmer together for another 20-30 minutes, allowing the flavors to meld beautifully.
7. Taste & Adjust:
Before serving, take a moment to taste your pozole. Adjust salt or spiciness to your preference!
8. Serve and Garnish:
Serve the pozole hot in bowls. Top with chopped onions, shredded green cabbage, and sliced radishes. Include avocado slices, a sprinkle of dried oregano, and lime wedges on the side to add a fresh zesty touch!
Enjoy this hearty, warming bowl of Pozole Verde perfect for cozy meals with family and friends!
FAQ for Authentic Pozole Verde
Can I Use Other Meats Instead of Pork?
Absolutely! You can substitute the pork shoulder with chicken thighs for a lighter option or even beef if you prefer. Just adjust cooking times accordingly, as chicken will cook faster than pork.
What Can I Do If I Can’t Find Tomatillos?
If tomatillos are hard to find, you can use green tomatoes or substitute with a mix of green bell peppers and a splash of lime juice for a similar tartness and color. The flavor will vary slightly, but it will still be delicious!
How Do I Store Leftover Pozole?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally. You may need to add a little water or broth to loosen it up.
Can I Make Pozole Verde Ahead of Time?
Yes! You can prepare this dish a day in advance. Just store it in the fridge, and when you’re ready to serve, reheat and adjust the seasoning as needed. The flavors often taste even better the next day!
