Pork Pozole Verde


Pork pozole verde is a rich and flavorful Mexican stew loaded with tender braised pork shoulder and hominy in a green chile broth.

Ingredients  You'll Need

- Pork Shoulder - Onion - Garlic - Chicken Broth - Poblano - Tomatillos - Jalapeño - Cilantro - Spices - Classic Toppings

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Pork Pozole Verde






6 people

4 hours



1. Sear the Pork

A good stew starts with a base of flavor from searing the meat. Season the pork liberally and sear in a hot 5 qt. dutch oven until brown on all sides. 

2. Braise

Add chopped onion, whole garlic, bay leaves, cumin, and chicken stock to the dutch oven. Cover and transfer to a 350 F oven for 3 hours. After 3 hours, remove from the oven and let the pork rest in the juices for 30 minutes. 

3. Shred Pork

After the pork has rested, remove it from the liquid and shred it with two forks. Reserve the bone. 

4. Roast Veggies

Pozole verde gets its color from a green chile sauce, so stem and seed poblanos and a jalapeño. Husk and rinse tomatillos and cut in half. Toss with oil, salt and pepper and roast for 20 minutes. 

5. Blend the Sauce

Transfer the roasted veggies and their juices to a blender. Using a slotted spoon, scoop up the onions and garlic that cooked with the pork and some of the juice. Add cilantro and blend. 

6. Simmer

Return the shredded pork and bone to the dutch oven with the green chile sauce and add hominy. Simmer for 45 more minutes and then season to taste with salt and pepper.


Pozole verde is served with warm tortillas topped with shredded cabbage, diced onion, cilantro, radishes, cotija, and lime wedges. 

Get the recipe details via the link below!