Pork Pozole Verde

Jump to Recipe

This post contains affiliate links. Please see our disclosure policy.

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

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 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

Instructions 

  • 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.

Notes

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

Nutrition

Calories: 407kcalCarbohydrates: 40gProtein: 34gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 73mgSodium: 1224mgPotassium: 893mgFiber: 7gSugar: 10gVitamin A: 293IUVitamin C: 30mgCalcium: 55mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

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

You May Also Like

Welcome

You’ve just landed in your gluten-free happy place! Gluten Free & More is America’s #1 allergen-free magazine, and we’re proud to be a vibrant collection of gluten-free voices, stories, and recipes that inspire and uplift.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.

5 from 2 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating