Easy Stovetop Pork Verde Pozole
This Pork Verde Pozole flavorful Mexican soup showcases tender pork simmered in a zesty green chile broth, enriched with hominy, tomatillos, and fresh cilantro. Top it off with crisp radishes, shredded cabbage, and a squeeze of lime for a warm, comforting dish.
I used to think pozole was this complicated, all-day kind of meal. Turns out? It’s actually super doable. The hardest part is waiting while it simmers and fills your kitchen with the most mouthwatering smell. But it’s completely worth the wait.
If you love cozy stews, try my Instant Pot Beef Bourguignon, Chickpea Stew, or this hearty Beef Guinness Stew. They all bring that same warm, hug-in-a-bowl feeling on a cold winter day.
Table of Contents
Why You’ll Love This Recipe
- Big flavor, low effort. Most of the work is hands-off once it starts simmering.
- Perfect for make-ahead. Tastes even better the next day so it’s great for meal prep.
- Budget-friendly: All of these simple ingredients are easy to find at your local grocery store, no high-priced specialty items needed.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Pork Shoulder: Go for boneless and well-marbled. It will give you the most tender results.
- Tomatillos: Look for firm, green ones with papery husks.
- Poblano + Jalapeño Peppers: Poblanos are mild and smoky; jalapeño brings heat. You can skip the jalapeño if you’re not a fan of spice.
- Onion + Garlic: I like to use fresh garlic and a yellow onion. Minced garlic would also work.
- Chicken Broth + Water: Gives the stew its base and lets the flavors mingle.
- Hominy: White hominy gives that chewy, hearty texture. Rinse it well before adding.
How to Make Pork Verde Pozole
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Brown the Pork. Cut pork shoulder into 1-inch chunks. Heat oil in a large pot or Dutch oven. Sear pork in batches until golden on all sides, then set aside.
- Sauté the veggies. In the same pot, sauté the onion until soft. Stir in garlic and cumin and cook for another minute.
- Simmer the Pork. Return the pork to the pot. Add chicken broth, water, oregano, and a little salt. Bring to a boil, cover, and simmer for about 45 minutes.
- Make the Verde Sauce. While the pork simmers, roast the tomatillos (see recipe card if you are including this step), cool and blend tomatillos, chopped poblanos, jalapeño (if using), and fresh cilantro until smooth.
- Blend: Scrape down the sides of the blender and continue blending until smooth.
- Add Sauce and Hominy. Stir the green sauce into the pot, then add the rinsed hominy. Simmer uncovered for another 30 to 45 minutes until pork is tender and flavors come together. Adjust seasoning to taste. Serve with tortillas.
What To Serve With This Dish
Serve this Mexican pozole with tortilla chips, crusty bread, crisp green salad, or even over a bed of Mexican rice. You can also top with sour cream, pico de gallo, or even tortilla strips.
Substitutions and Additions
- Make it Spicy: Use two jalapeños or add serranos for extra heat.
- Go Veggie: Sub the pork with mushrooms and use veggie broth for a hearty vegetarian version.
- Swap the Protein: Chicken thighs or turkey would also work well in place of pork.
- Add Beans: Throw in a can of white beans for more protein and fiber.
- Make it Red: Swap the green sauce with a red chile sauce for a pozole rojo vibe.
How To Store
- Storing: Leftovers can be kept in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in individual portions for up to 2 months. Thaw overnight and reheat gently.
- Reheating: Microwave or warm on the stove over medium heat until hot.
Sandra’s Pro Tips
- Don’t skip the browning: Browning the pork first adds major flavor.
- Roasting: Roasting the tomatillos and peppers gives the verde sauce extra depth.
- Thin it out: If the stew gets too thick while simmering, just splash in more broth or water.
- Adjust the seasonings: Taste as you go! Salt and lime juice at the end can add a nice punch of flavor.
FAQs
Do you have questions about this pork pozole verde recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes! Sear the pork and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6–8 hours.
Yes, this recipe is naturally gluten-free as long as your broth and seasonings are certified gluten-free.
Absolutely! The flavors get even better after a day in the fridge. Just reheat and serve with fresh toppings.
No problem! Canned tomatillos found in the Latin section in most grocery stores will work fine in this recipe.
Other Delicious Pork Recipes You May Enjoy
Easy Stovetop Pork Verde Pozole
Equipment
- large stockpot or Dutch oven
- Sharp knife
- Cutting Board
Ingredients
- 2 lbs boneless pork shoulder cut into 1-inch cubes
- 1 tbsp oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 1/2 tsp ground cumin
- 4 cups chicken broth
- 3 cups water
- 1 29 oz can white hominy, drained and rinsed
- 1 lb tomatillos husked and halved and roasted for extra flavor
- 2 poblano peppers seeded and chopped
- 1 jalapeño seeded (optional for heat)
- 1/2 cup chopped fresh cilantro
- 1 tsp dried oregano
- Salt and pepper to taste
Toppings (optional)
- Sliced radishes
- Shredded cabbage
- Diced avocado
- Lime wedges
- Chopped onion
- Fresh cilantro
Instructions
- Heat oil in a large pot over medium-high heat. Brown the pork in batches until golden on all sides, then set aside.
- In the same pot, sauté onion until softened, about 5 minutes. Add garlic and cumin; cook for 1 minute more.
- Return pork to the pot. Add chicken broth, water, and oregano. Bring to a boil, then reduce heat and simmer, covered, for 45 minutes.
- Meanwhile, While the pork simmers, roast the tomatillos (see notes if you are including this step), cool and blend tomatillos tomatillos, poblano peppers, jalapeño (if using), and cilantro. Blend until smooth.
- Stir the verde sauce into the pot with the pork. Add hominy, then continue simmering uncovered for 30–45 minutes, until pork is tender and flavors have melded. Season with salt and pepper to taste.
- Serve hot with desired toppings.
Notes
- Don’t skip the browning: Browning the pork first adds major flavor.
- Roasting: Roasting the tomatillos and peppers gives the verde sauce extra depth.
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Clean tomatillos by removing the husks and rinsing well.
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Halve the tomatillos and broil (skin side up) for 5-7 minutes. Let cool.
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When the tomatillos are cool enough to handle, remove the stems and put all the ingredients in a blender or food processor (step 4 in recipe card).
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
