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Pork pozole verde is a Mexican stew with a spicy base featuring tomatillos, jalapeños and poblano peppers and also includes hominy and tender pork shoulder. The origins of the dish trace back to the Aztecs. The soup is served hot with various topping options such as cilantro, cotija cheese, sliced jalapeño, radish, avocado, shredded cabbage, crispy tostadas (or tortilla chips).

Pork Pozole Verde

This Mexican soup has a spicy base featuring tomatillos, jalapeños and poblano peppers and also includes hominy and tender pork shoulder.
Course Soup
Cuisine Mexican
Keyword cotija, hominy, meat, pepper, poblano, pork, pork shoulder, pozole, tomatillo, verde
Prep Time 10 minutes
Cook Time 2 hours
Servings 6
Calories 623kcal


  • 4 tablespoons extra-virgin olive oil, divided
  • 3 pounds boneless pork shoulder, cut into 1” cubes
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound tomatillos, husks removed and halved
  • 2 medium jalapeños, cored, seeded and halved
  • 1 large poblano pepper, cored, seeded and halved
  • 1 medium yellow onion, thinly sliced
  • 8 garlic cloves, smashed
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 4 cups chicken stock
  • 1 (29-ounce) can hominy, drained and rinsed

For serving:

  • ½ cup roughly chopped cilantro
  • ½ cup crumbled cotija cheese
  • 2 medium jalapeños, thinly sliced
  • 2 radish, thinly sliced
  • 2 avocados, thinly sliced


For the pork pozole:

  • Heat a large heavy bottomed Dutch oven or pot over medium heat, add 2 tablespoons of the olive oil and heat through. Season the pork with salt and pepper. Working in batches, sear the pork on all sides, about 8 minutes. Return the pork to the pot and add 4 cups of water.
  • Lower the heat to medium-low, cover and simmer until the meat is tender, about 1 hour.
  • Bring a large pot of water to a boil over medium-high heat, add the tomatillos, jalapeños and poblano pepper and simmer for 15 minutes. Remove from heat, drain and set aside.
  • Heat a large sauté pan over medium heat, add the remaining olive oil and heat through. Add the onions and garlic and sauté, stirring occasionally, until the onion is soft and translucent, about 8 minutes.
  • Remove from heat and add to a blender with the tomatillo mixture cumin and oregano. Blend the mixture until pureed and smooth. Set aside.
  • Remove the pork from the pot and set aside. Skim the fat from the pot and reserve the cooking liquid. When the pork is cooled, shred it and discard any excess fat. (It's ok if the pork is still slightly tough, it will continue to become tender as the soup cooks).
  • Return the shredded pork to the pot with the cooking liquid with the tomatillo puree, chicken stock and hominy. Continue to simmer until pork is falling apart and hominy increases in size, about an additional 30 minutes.

To serve:

  • Ladle the pozole into soup bowls and top with cilantro, cotija cheese, jalapeño, radish and avocado as desired. Serve immediately.



Calories: 623kcal | Carbohydrates: 23g | Protein: 60g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 152mg | Sodium: 504mg | Potassium: 1705mg | Fiber: 7g | Sugar: 8g | Vitamin A: 517IU | Vitamin C: 47mg | Calcium: 124mg | Iron: 4mg