Pork pozole verde is a rich and flavorful Mexican stew loaded with tender braised pork shoulder and hominy in a green chile broth. Pozole has always been one of my favorite comfort foods and this version is so, so good! It’s a hearty and warming Mexican stew, perfect for any time of year.
What is Pozole?
Pozole is a meat and hominy stew, traditional to Mexican cooking. It’s traditionally made with pork and served with shredded cabbage or lettuce, onions, chile peppers, cilantro, radishes, avocado, and/or lime. Pozole is a typical dish in various states such as Nayarit, Sinaloa, Michoacan, Guerrero, Zacatecas, Jalisco, and Morelos. It’s been around since the 16th century or so, and originated in Aztec culture as maize (corn) was a sacred plant and they created this dish to observe special occasions.
Green Pozole vs Red Pozole
Pozole verde, ‘green’ in Spanish, is made with a green chile and cilantro broth. There is also a red pozole where the broth is red due to the use of dried red chilies. I have a killer Chicken Pozole Rojo (red) recipe if you’d like to try both.
How to make Pork Pozole Verde
I love making pork pozole verde on Sundays because I have time to really let the pozole simmer. This isn’t a difficult recipe to make, but it does take some time. It’s a mostly hands-off recipe making it easy to get on the table. It also freezes beautifully!
Ingredients in Pork Pozole Verde
- Pork shoulder. I love using bone-in pork shoulder because the bone adds tons of flavor to the broth.
- Onion. White onion is traditional both in the stew and for topping.
- Garlic. The more, the better!
- Poblano peppers. Poblano peppers add green color and flavor to the broth.
- Tomatillos. Tomatillos are traditional in many Mexican recipes and can be found in the produce section of most grocery stores.
- Jalapeño. Roasting the jalapeños with the tomatillos and poblanos adds a bit of heat that the soup needs.
- Cilantro. Blending Cilantro into the broth helps give it its signature green color and flavor.
- Chicken stock. Opt for homemade chicken stock or broth here, it makes all the difference.
- Toppings. Pork pozole verde is all about the toppings! The traditional toppings include white onion, cilantro, finely shredded cabbage, sliced radishes, and lime wedges. I also add a bit of cotija cheese!
- Tortillas. It’s traditional to serve pozole with tortillas on the side for dipping. I’m partial to corn, but flour is great too.
Making Pork Pozole Verde in a Slow Cooker
While I love making this recipe in my dutch oven, you can make it with a slow cooker.
- Sear the pork. This is an optional step, but I don’t recommend skipping it. Heat a couple of tablespoons of oil in a large skillet. Season the pork liberally with salt and pepper and sear the pork on all sides, until deeply brown.
- Add everything to the slow cooker. Add the pork, onion, garlic, chicken broth, and bay leaves to the slow cooker and cover. Set the slow cooker to high for 4 hours, or low for 8.
- Shred the pork. Once the pork is tender, remove the pork from the broth and shred with forks.
- Make the green sauce. Roast the veggies and puree them with some of the broth from the pork (make sure to grab all the onion and garlic from the broth) and cilantro and blend until smooth.
- Simmer. Return the pork to the broth and add the green sauce and hominy. Season with salt and pepper and turn the slow cooker to high. Cook for another 45 minutes and serve.
Freezing Pork Pozole Verde
I love this recipe because it makes a pretty large batch! It freezes beautifully and I love storing a stash in the freezer for a quick dinner option.
Once the pork pozole verde has cooled to room temperature, transfer it to a freezer-safe ziplock bag or an airtight container. You can store it in the freezer for up to 1 year. Defrost the pork pozole verde in the fridge overnight.
Other Classic Mexican Recipes to Try
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