Pozole Verde is a traditional Mexican stew brimming with bold flavors and rich textures. Made with tender pork shoulder, hominy, and a medley of green chilies, this dish is perfect for chilly evenings or festive gatherings. The vibrant color comes from roasted poblano peppers and tomatoes, creating a dish that’s as beautiful as it is delicious. Garnished with fresh cilantro, lime wedges, and crunchy radishes, this comforting soup offers a delightful balance of spice, heartiness, and zest. Follow this simple recipe to bring an authentic taste of Mexico to your kitchen.
preparation time
- Preparation Time: 20 minutes
- Cooking Time: 2 hours (or longer for extra flavor)
- Total Time: 2 hours 20 minutes
- Servings: 6-8
Ingredients
- 2 lbs pork shoulder (or pork stew meat), cut into chunks
- 1 ½ cups dried hominy (or canned hominy, drained and rinsed)
- 1 medium onion, quartered
- 3 cloves garlic, minced
- 1-2 roasted poblano peppers (or canned green chilies), chopped
- 2-3 medium tomatoes, chopped
- 2-3 fresh or canned green chilies, chopped (optional, for extra spice)
- 1-2 dried bay leaves
- 1 tbsp ground cumin
- 1 tsp oregano
- Salt and pepper, to taste
- 6 cups chicken broth (or water)
- Fresh cilantro, lime wedges, and radishes for garnish (optional)
Instructions
- Prepare the Ingredients
- If using dried hominy, soak it overnight in water. Drain and rinse before use. If using canned hominy, simply rinse and set aside.
- Roast the poblano peppers by placing them directly over an open flame or in a hot oven until the skins blister. Peel, deseed, and chop them. Alternatively, use canned green chilies for convenience.
- Sear the Pork
- In a large, heavy-bottomed pot or Dutch oven, heat a drizzle of oil over medium-high heat.
- Add the pork chunks, searing them on all sides until golden brown. This step locks in the flavor and gives the stew a rich base. Remove the pork and set aside.
- Cook the Aromatics
- In the same pot, add the quartered onion and minced garlic. Sauté for 2-3 minutes until fragrant.
- Stir in the cumin and oregano, toasting the spices briefly to release their aromas.
- Combine the Ingredients
- Return the seared pork to the pot. Add the roasted poblano peppers, tomatoes, and optional green chilies for extra spice.
- Pour in the chicken broth (or water) and add the bay leaves. Season with salt and pepper.
- Simmer the Stew
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for 1.5 to 2 hours, or until the pork is tender and easily shredded.
- If using dried hominy, add it after the first hour of cooking to ensure it becomes tender. For canned hominy, add it during the last 30 minutes of cooking.
- Adjust the Seasoning
- Taste the stew and adjust the seasoning with additional salt, pepper, or cumin as needed.
- Serve and Garnish
- Ladle the hot pozole into bowls. Garnish with fresh cilantro, sliced radishes, and lime wedges for a burst of freshness.
Tips for Success
- For a deeper flavor, let the stew simmer longer over low heat.
- Use chicken broth for a more robust base, but water works well if you’re in a pinch.
- Customize the spice level by adding more or fewer chilies.
Pork Pozole Verde is a celebration of bold flavors and nourishing ingredients. This traditional Mexican dish is perfect for any occasion, from weeknight dinners to festive gatherings. With tender pork, hearty hominy, and a bright, zesty broth, every spoonful is a taste of comfort and authenticity. Serve it with a variety of garnishes to let everyone customize their bowl. This recipe is not only easy to follow but also guaranteed to impress family and friends alike. Enjoy the heartwarming magic of Pozole Verde at home!