Pork Pozole Verde in a white bowl on a wooden background with tortilla chips on the side

Pork Pozole Verde

Pozole is a flavorful stew made of savory pork and hominy. This dish feeds a large group and is a wonderful meal for a Cinco de Mayo celebration.

5 from 2 votes
Pork Pozole Verde in a white bowl on a wooden background with tortilla chips on the side
Print Recipe

Pork Pozole Verde

Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Main Course, Soup
Cuisine: Mexican
Servings: 8
Calories: 407kcal
Author: Kim Maes


  • 1 pound tomatillos , husked and cut in half
  • 2 poblano chilies , stemmed, quartered, and seeds removed
  • 2 jalapeños , stemmed, halved, and seeds removed
  • ½ cup cilantro leaves , chopped
  • 6 cloves garlic , peeled
  • 2 small onions , divided
  • 6 cups gluten-free chicken stock , divided
  • 2 tablespoons canola oil , divided
  • 1 teaspoon kosher or fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds boneless pork shoulder (cut into 1- to 1½-inch pieces)
  • 50 ounces canned hominy , drained
  • teaspoons dried oregano
  • Fresh lime juice


  • In a blender or food processor, combine tomatillos, poblanos, jalapeños, cilantro, garlic, and 1 onion that has been cut into quarters. Pulse to coarsely chop. Add 1 cup of chicken stock and then puree the mixture.
  • In a large skillet over medium-high heat, warm 1 tablespoon of oil. Add tomatillo mixture and bring to a boil. Reduce to medium and cook, stirring occasionally, until the sauce thickens and becomes medium green, about 20 minutes. Remove from heat, add salt and pepper to taste, and set aside.
  • While the tomatillo mixture is cooking, in a large stockpot or Dutch oven over medium-high heat, warm remaining 1 tablespoon of oil. Add pork and cook until browned on all sides, about 5 minutes. If needed, cook in batches so the pork has room to brown. Once all the pork has browned, remove from the pan with a slotted spoon and place on a paper towel lined plate.
  • Dice the second onion and add to pot with pork drippings and cook, stirring occasionally, until crisp-tender, 3 minutes. Add remaining 5 cups of chicken broth, scraping up any browned bits. Add pork back to pan, then add hominy and oregano and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, for 15 minutes.
  • Stir in thickened tomatillo mixture and continue cooking, stirring occasionally, until pork is very tender, 1-1½ hours. Add salt and pepper and fresh lime juice, to taste.
  • When ready to serve, place bowls of diced avocado, sliced radish, diced onion, cilantro, sour cream, cheese, tortilla chips, and lime wedges and allow guests to garnish with toppings of their choice.


Optional toppings: avocado, radish, onion, cilantro, sour cream, cheese, tortilla chips, and lime wedges.


Nutrition Facts
Pork Pozole Verde
Amount Per Serving
Calories 407 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 73mg24%
Sodium 1224mg51%
Potassium 893mg26%
Carbohydrates 40g13%
Fiber 7g28%
Sugar 10g11%
Protein 34g68%
Vitamin A 293IU6%
Vitamin C 30mg36%
Calcium 55mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Pork Pozole Verde in white bowls on a wooden table with tortilla chips and limes in the background

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cinco de Mayo Kim Maes Mexican Pork Pozole
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