Green pozole is a deeply comforting Mexican soup made with tender pork, hominy, and a vibrant salsa verde of tomatillos, cilantro, and green chiles. Unlike the more common red pozole, this version gets its bright, herbaceous flavor from the green sauce, which also adds a gentle heat that builds as you eat. It’s a celebratory dish that’s surprisingly simple to make at home, and the slow-simmered broth rewards you with rich, porky flavor.
Ingredients
- 3 lb (1.4 kg) pork shoulder, cut into 2-inch chunks
- 1 large white onion, half left whole, half chopped for serving
- 4 cloves garlic, 2 smashed, 2 minced
- 2 bay leaves
- 1 tbsp (15 g) kosher salt, plus more to taste
- 2 (25 oz / 700 g) cans hominy, drained and rinsed
- For the salsa verde:
- 1 lb (450 g) tomatillos, husked and rinsed
- 2 poblano peppers, stemmed and seeded
- 1 jalapeño, stemmed (seeded for less heat)
- 1 bunch cilantro, stems and leaves, roughly chopped
- 1 tbsp (15 ml) olive oil
- For serving:
- Shredded cabbage or lettuce
- Thinly sliced radishes
- Diced white onion
- Dried oregano
- Lime wedges
- Tostadas or warm tortillas
Instructions
- In a large Dutch oven or heavy pot, combine the pork, the whole onion half, smashed garlic, bay leaves, and salt. Add enough cold water to cover by 2 inches (about 8 cups / 2 L). Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises for the first 15 minutes. Partially cover and simmer gently for 1 hour, until the pork is tender but not falling apart.
- While the pork simmers, make the salsa verde. Place the tomatillos, poblanos, and jalapeño on a baking sheet. Broil 4-5 inches from the heat for 5-7 minutes, turning once, until charred in spots and softened. Alternatively, you can roast them in a dry skillet over medium-high heat, turning occasionally, for about 10 minutes.
- Transfer the charred vegetables to a blender. Add the cilantro, minced garlic, and a pinch of salt. Blend until smooth. Set aside.
- After the pork has simmered for 1 hour, add the drained hominy and the salsa verde to the pot. Stir to combine. Continue to simmer, uncovered, for another 1 hour to 1 hour 30 minutes, until the pork is fork-tender and the broth has thickened slightly and turned a beautiful green color. Stir occasionally to prevent sticking.
- Remove the bay leaves and the onion half. Taste the broth and add more salt if needed. The pork should be cooked to at least 145°F (63°C) as a safe minimum, according to USDA FSIS, but at this point it will be well beyond that, falling apart tender.
- To serve, ladle the pozole into bowls. Top with shredded cabbage, radishes, onion, and a sprinkle of oregano. Serve with lime wedges and tostadas on the side.
Tips
- Char the vegetables well: The char on the tomatillos and chiles adds a smoky depth that you can’t get from just boiling them. Don’t skip this step; it’s key to the flavor.
- Adjust the heat: For a milder pozole, remove the seeds and ribs from the jalapeño. For more heat, leave them in or add a serrano pepper. You can also add a pinch of cayenne to the blender if you want extra kick.
- Don’t rush the simmer: The long, gentle simmer is what makes the pork so tender and melds the flavors. If you’re short on time, you can use a pressure cooker, but the stovetop method gives the best texture.
- Skim the foam: Skimming the foam during the first 15 minutes of simmering ensures a clear, clean-tasting broth. It’s a small step that makes a big difference.
Serving Suggestions
Green pozole is traditionally served with a variety of fresh toppings. Set out bowls of shredded cabbage, sliced radishes, diced onion, dried oregano, and lime wedges so everyone can customize their bowl. Tostadas or warm corn tortillas are essential for scooping up the hominy and pork. For a heartier meal, serve with a side of Mexican rice or refried beans.
Variations
- Chicken pozole: Substitute 3 lb (1.4 kg) bone-in chicken thighs for the pork. Simmer for 30-40 minutes, then remove the chicken, shred the meat, and return it to the pot. Cook the chicken to a safe minimum of 165°F (74°C) per USDA FSIS.
- Vegetarian pozole: Omit the meat and use vegetable broth. Add extra hominy and perhaps some zucchini or mushrooms for heartiness. Simmer for 30 minutes after adding the salsa.
- Red pozole: For a red version, replace the tomatillos and green chiles with 3-4 dried guajillo chiles (stemmed, seeded, soaked in hot water) and blend with 2 tomatoes and a clove of garlic.
- Extra greens: Stir in a handful of chopped spinach or Swiss chard during the last 10 minutes of cooking for added color and nutrients.
Storage and Reheating
Refrigerate leftover pozole in an airtight container within 2 hours of cooking. It will keep for 3-4 days. The flavors actually deepen overnight, making it even better the next day. To reheat, warm it gently on the stovetop over medium-low heat, adding a splash of water or broth if it’s too thick. You can also microwave individual portions in 1-minute intervals, stirring in between. Pozole also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use pork loin instead of pork shoulder? Yes, but pork loin is leaner and will dry out more easily. If you use it, reduce the cooking time to about 1 hour total, and check for doneness earlier. The shoulder’s fat and connective tissue are what make the meat so succulent.
What is hominy? Hominy is dried corn kernels that have been treated with an alkaline solution (nixtamalization), which puffs them up and gives them a distinctive chewy texture. It’s sold canned, ready to use, or dried (which requires overnight soaking and longer cooking). Canned hominy is the easiest for this recipe.
Can I make this in a slow cooker? Absolutely. Brown the pork first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The salsa verde can be added at the beginning.
Why is my pozole bitter? Bitterness can come from over-blending the tomatillo skins or from charring the chiles too much. Make sure to remove the stems and seeds from the chiles, and don’t burn the tomatillos—just char them slightly.
Can I use frozen tomatillos? Yes, frozen tomatillos work well. Thaw them and pat dry before roasting. They may not char as well, but the flavor will still be good.
Is pozole gluten-free? Yes, as long as you use gluten-free tostadas or tortillas for serving. The soup itself contains no wheat or gluten.
Related
- Tamarind Rice Suppliers in Bukit Batok: A Home Cook’s Guide
- Sandwich Dhokla Ingredients: Full Recipe
- Sandwich Dhokla Recipe: Easy Steamed Snack
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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