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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.
Sear the Pork
Simmer the Pork and Broth Base
Roast the Salsa Verde Vegetables
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.
This Mexican recipe takes 180 minutes to prepare and yields 6 servings. At 725.34 calories per serving with 35.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Blend the Salsa Verde
Combine and Finish the Pozole
Serve with Garnishes
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.
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.
For those who love heat, add 1-2 serrano peppers to the salsa verde vegetable mix before roasting and blending.
Pork shoulder is an excellent source of high-quality protein, which is essential for muscle repair, immune function, and maintaining overall body strength.
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.
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.
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.
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.
A typical 2-cup serving of this Pozole Verde contains approximately 450-550 calories, depending on the fat content of the pork and the amount of garnishes added. This estimate does not include side dishes like tortillas or chips.
Yes! For a slow cooker, sear the pork first, then add it and the broth ingredients to the cooker and cook on low for 6-8 hours. For an Instant Pot, sear the pork on the sauté function, then add broth ingredients and pressure cook on high for 40-50 minutes. Prepare the salsa and combine as directed in the final steps.
Hominy is dried maize (corn) kernels that have been treated with an alkali in a process called nixtamalization. This gives it a unique puffy, chewy texture and savory flavor. There is no perfect substitute, but in a pinch, you could use chickpeas, though the flavor and texture will be very different.
Leftover pozole can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes very well for up to 3 months. Store the garnishes separately and add them fresh when reheating.
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