Chile Verde Pork Pozole

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Rating: 4.47
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Chile Verde Pork Pozole

Prep Time: minutes
Cook Time: hours
Yields: servings
Difficulty:

Ingredients

  • For the Pozole
  • 3 pounds boneless pork butt, cut into 2-inch pieces
  • 1 head of garlic
  • 1 medium white onion chopped
  • 6 poblano peppers roasted and peeled
  • 6 tomatillos roasted
  • 2 jalapeño or serrano peppers roasted
  • 4 cups cooked white pozole-hominy
  • Mexican oregano
  • 1 tablespoon whole cumin seeds toasted and freshly ground (or ground cumin)
  • salt
  • For the Garnish
  • green cabbage or lettuce shredded
  • radishes sliced
  • serrano pepper minced
  • Pepitas toasted
  • Lemon or lime wedges
  • red onion diced
  • Mexican oregano
Difficulty:
Chile verde pork pozole is often prepared for fiestas and large family gatherings. A hearty soup that will taste even better the next day!

When I lived back home, one of my favorite meals was the Sunday brunch. My mom would prepare dishes like beef barbacoa for tacos, menudo or a big pan of chile con queso. My oldest sister began to cook on her own and prepared a big pot of red chile pork pozole for us. For this recipe, I prepared the green chile version of pork pozole. I was lucky enough to find big cans of roasted poblanos, and I could not think of a better use for them!

Directions

  1. In a large pot, combine the pork, garlic, onion, salt (about 3 tablespoons) and enough water to cover, 8 to 10 cups. Bring to a boil, skimming the top, reduce heat and cook for a good 2½ to 3 hours.
  2. When meat is tender, remove the garlic. I chose to leave the onions in, instead of straining them out.
  3. Add 2 tablespoons of Mexican oregano, all of the hominy and the cumin, stir well to combine.
  4. In the blender, combine the roasted poblano, jalapeño and tomatillos, 1 cup of water, blend until smooth.
  5. Carefully add it to the pozole and stir well to combine. Once it comes to a boil, taste for salt, season as needed. You may want to add a little more water (about 1½ cups) to the pozole. Cook, partially covered for another hour or until pork is tender.
  6. Serve with warm tortillas or tostadas. Garnish with your favorite toppings.

Chef Notes


For a quick chicken version of this recipe, look for the fire roasted green chiles in a can to blend into a delicious chile verde sauce. Substitute the pork for a store-bought roasted chicken. Roasted poblanos in a can are not that easy to come by, but they're a great item to have in the pantry for your favorite Mexican recipes. can-poblanos  

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Votes: 17
Rating: 4.47
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Tomatoes will keep longer if you store them with their stem down.

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