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Pozole Verde Recipe

Pozole Verde

iamwinfred
This pozole verde recipe is built on a bright, herby tomatillo and poblano sauce, tender shredded pork, and plump hominy that soaks up every bit of that green broth. It comes from Guerrero, Mexico, where cooks blend toasted pepitas into the sauce for a nutty richness you won't find in the more common red pozole.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 420 kcal

Equipment

  • Large Dutch oven or heavy stockpot for simmering the pork and finishing the soup
  • High-powered blender for the tomatillo sauce
  • Skillet for toasting the pepitas
  • Fine-mesh strainer optional, for straining sauce
  • Sharp knife
  • Cutting board
  • Ladle for serving

Ingredients
  

  • 3 pounds pork shoulder 1.36 kg, cut into large chunks (or bone-in chicken thighs)
  • 1 large white onion halved, plus 1/2 cup finely chopped for garnish
  • 6 garlic cloves peeled
  • 2 bay leaves
  • 1 tablespoon salt plus more to taste
  • 10 cups water or chicken broth 2.4 L
  • 1.5 pounds tomatillos 680g, husked and rinsed
  • 2 poblano peppers stemmed and seeded
  • 1 jalapeño peppers stemmed (seeds removed for less heat), 1-2 peppers depending on desired spice level
  • 0.5 cup raw pepitas (pumpkin seeds) toasted
  • 1 cup fresh cilantro leaves about 1 bunch
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 2 tablespoons vegetable oil
  • 50 ounces white hominy 1.4 kg total, from 2 (25 ounce) cans, drained and rinsed
  • shredded cabbage or lettuce for serving
  • sliced radishes for serving
  • lime wedges for serving
  • tostadas for serving

Recommended for Serving

  • warm corn tortillas optional, for serving
  • Mexican rice optional, for a heartier plate
  • sliced avocado or guacamole optional
  • horchata or agua fresca optional, to balance the heat
  • Mexican crema optional, for a richer, creamier bowl

Instructions
 

  • Place the pork shoulder chunks in a large Dutch oven or stockpot with the halved onion, 6 garlic cloves, bay leaves, and 1 tablespoon of salt. Pour in the water or chicken broth to submerge the pork.
  • Bring to a boil over high heat, then reduce to a low simmer. Skim off any foam that rises during the first 15 minutes. Cover partially and simmer for 1 1/2 to 2 hours, until the pork is fork tender and easily shreds.
  • Remove the pork with tongs and set it aside to cool slightly. Discard the bay leaves and onion halves from the broth. Keep the broth warm on low heat.
  • While the pork simmers, bring a separate pot of water to a boil. Add the tomatillos, poblano peppers, and jalapeño peppers. Boil for 8 to 10 minutes until the tomatillos turn olive green and everything is soft. Drain and cool slightly.
  • In a dry skillet over medium heat, toast the pepitas for 3 to 4 minutes, stirring often, until they pop and turn golden. Let cool slightly, then set aside a small handful for garnish.
  • Add the boiled tomatillos, poblanos, jalapeños, toasted pepitas, cilantro, cumin, and Mexican oregano to a blender. Pour in 1 cup of the warm pork broth and blend on high for 1 to 2 minutes until completely smooth.
  • Heat the vegetable oil in a large skillet over medium-high heat. Carefully pour in the blended green sauce and cook, stirring often, for 8 to 10 minutes until it deepens in color and thickens slightly.
  • Pour the cooked green sauce into the pot with the reserved pork broth. Shred the cooled pork into bite-sized pieces and return it to the pot. Add the drained hominy and stir everything together.
  • Bring the pot to a gentle simmer and cook for 20 to 25 minutes, allowing the flavors to meld and the hominy to warm through. Taste and add more salt as needed.
  • Ladle the hot pozole verde into bowls, ensuring each portion gets plenty of hominy and pork. Top with shredded cabbage, sliced radishes, chopped onion, reserved toasted pepitas, and serve with lime wedges and crisp tostadas on the side.

Notes

  • Toast pepitas fresh: Don't skip toasting the pepitas; raw seeds taste flat and slightly bitter in the sauce. Toast them just until golden and fragrant.
  • Cook the sauce in oil: Always cook the blended sauce in oil before adding it to the broth to remove the raw, grassy taste and deepen the flavor.
  • Adjust spice level: Use 1 to 2 jalapeños depending on your heat preference. Removing the seeds reduces the spiciness.
  • Use bone-in meat: Bone-in pork or chicken adds extra body and richness to the broth. If using chicken, simmer until cooked through (about 40 minutes) and shred.
  • Rest before serving: Let the pozole rest for 10 minutes off the heat before serving so the flavors continue to meld and develop.
  • Make it vegetarian: Swap the pork for extra hominy and mushrooms, and use vegetable broth instead of chicken broth.
  • Slow cooker option: Cook the pork with broth ingredients on low for 6 to 8 hours until tender. Prepare the green sauce separately and stir it in during the last 30 minutes.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Pozole verde tastes even better the next day.
  • Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
  • Substitute for pepitas: If you can't find pepitas, sunflower seeds are the closest substitute for texture and mild flavor.

Nutrition

Serving: 1BowlCalories: 420kcalCarbohydrates: 24gProtein: 32gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 780mgPotassium: 680mgFiber: 5gSugar: 6gVitamin A: 18IUVitamin C: 45mgCalcium: 8mgIron: 15mg
Keyword green pozole, mexican soup, pork pozole, pozole verde, tomatillo soup
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