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.
Prep30 min
Cook150 min
Servings6
Serving size: 2 cups
731cal
36gprotein
54gcarbs
42g
Ingredients
2 lb Pork Shoulder (Also known as Boston butt, cut into 1.5-inch cubes)
2 tbsp Vegetable Oil (For searing the pork)
1 pc White Onion (Large, quartered for the broth)
6 clove Garlic (Smashed, for the broth)
8 cup Chicken Broth (Low sodium recommended)
2 pc Bay Leaves
1.5 lb Tomatillos (Husks removed and rinsed)
2 pc Poblano Peppers (Stems removed)
2 pc Jalapeño Peppers (Stems removed, use one for milder spice)
Tangy, aromatic pozole verde – a protein-packed, soul-satisfying stew that warms you from within!
This mexican_american dish is perfect for dinner. With 730.75 calories and 36.42g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup Cilantro (Fresh, packed leaves and tender stems)
50 oz Canned Hominy (About two 25-oz cans, rinsed and drained)
1 tbsp Mexican Oregano (Dried and crumbled)
1.5 tsp Salt (Divided, plus more to taste)
0.5 tsp Black Pepper (Freshly ground)
2 cup Green Cabbage (Thinly shredded, for garnish)
1 cup Radishes (Thinly sliced, for garnish)
2 pc Lime (Cut into wedges, for garnish)
Instructions
1
Sear the Pork
Pat the pork cubes dry with paper towels and season generously with 1 tsp of salt and 0.5 tsp of black pepper.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
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
Simmer the Pork and Broth Base
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.
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.
During the first 10 minutes of simmering, skim off any foam that rises to the surface.
3
Roast the Salsa Verde Vegetables
While the pork simmers, preheat your broiler to high and arrange an oven rack about 6 inches from the heat source.
Place the tomatillos, poblano peppers, jalapeños, the half onion, and the 4 whole garlic cloves on a foil-lined baking sheet.
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
Blend the Salsa Verde
Transfer the roasted vegetables, along with any juices from the baking sheet, to a high-powered blender.
Add the packed cilantro. Carefully ladle about 1 cup of the hot pork cooking liquid from the pot into the blender.
Blend on high until the salsa is completely smooth. Use caution when blending hot liquids; ensure the blender lid is vented.
5
Combine and Finish the Pozole
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.
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.
Pour the blended salsa verde into the pot with the broth. Add the shredded pork and the rinsed and drained hominy. Stir to combine.
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.
Stir in the crumbled Mexican oregano and the remaining 0.5 tsp of salt. Taste and adjust seasoning as needed.
6
Serve with Garnishes
Ladle the hot pozole into large bowls.
Set out small bowls of the garnishes: shredded cabbage, sliced radishes, diced onion, and lime wedges.
Allow everyone to customize their own bowl. Serve immediately with tortilla chips or warm tortillas on the side.