Image relevance check
The hero image is reviewed against the dish title and alt text: Pozole verde soup with hominy, chicken, green broth, radishes, lime, and herbs. The page also includes 3 visual checkpoints.
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Servings
6
8 cups
Difficulty
Medium
Cost
Moderate
$$
Pozole Verde
Green chile pork and hominy soup
A vibrant green broth made from tomatillos, pepitas, and fresh herbs, loaded with tender pork and chewy hominy. A celebratory Mexican soup that is lighter and brighter than its red counterpart.
20m
Prep Time
120m
Cook Time
140m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Recipe by Diego Alvarez
Reviewed by RecipePool Soups & Stews Desk
Editorially reviewed for image relevance, instruction clarity, ingredient fit, visual checkpoints, and practical home-cooking usefulness.
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Pozole verde swaps the red dried chiles for a vibrant green sauce made from tomatillos, pepitas, and herbs. The result is a lighter, more herbaceous soup that is equally satisfying.
Recipe-specific review checks
Why this recipe is in the public catalog
Last reviewed May 19, 2026 by RecipePool Soups & Stews Desk. The checks below are tied to this recipe's image, cooking method, and reader support sections.
Method support check
The instructions are supported by stovetop cues for a main course and soup & stew result, including timing, doneness, troubleshooting, and scaling guidance.
Reader-usefulness check
This page includes 2 tips, 2 recipe FAQs, and an editor note: Read through Pozole Verde once before you start.
Pozole Verde remains public because its image, method cues, notes, tips, FAQs, and internal links clear the current review gate.
Kitchen intelligence
Kitchen notes for Pozole Verde
Before you start
Set up the first moves
Start by having pork shoulder, cubed, (29 oz) hominy, drained, and tomatillos, husked ready, then simmer pork shoulder in salted water for 1.5-2 hours until tender.
Timing read
2 hours 20 minutes, mostly cooking
Plan for 20 minutes prep and 2 hours cooking. Midway check: Toast pepitas in a dry skillet until they start to pop.
Flavor logic
Built around pork shoulder, cubed
pork shoulder, cubed, (29 oz) hominy, drained, tomatillos, husked, and ¼ cup raw pepitas (pumpkin seeds) carry the main flavor and texture, so measure them before you adjust seasoning or heat.
Serving plan
6 servings, 8 cups
For Mexican and Main Course, the finish should match this final cue: Serve in deep bowls with shredded cabbage, radishes, tostadas, and lime wedges.
Visual checkpoints
What to look for as you cook
Reference
Finished dish reference
Pozole Verde should look close to this before serving: clear color contrast, distinct texture, and a ready-to-eat finish.
Cue
Prep
Prep checkpoint
Have 2 lbs pork shoulder, cubed, 1 can (29 oz) hominy, drained, 1 lb tomatillos, husked measured and ready before heat goes on. Simmer pork shoulder in salted water for 1.5-2 hours until tender.
Cue
Finish
Final cue
Serve in deep bowls with shredded cabbage, radishes, tostadas, and lime wedges.
Ingredients
- 2 lbs pork shoulder, cubedMore Pork Shoulder
- 1 can (29 oz) hominy, drained
- 1 lb tomatillos, husked
- ¼ cup raw pepitas (pumpkin seeds)
- 1 bunch cilantroMore Cilantro
- 2 jalapeños
Ingredient notes
Ingredients worth checking
Shopping focus
Prioritize pork shoulder
Pork shoulder, (29 oz) hominy, tomatillos, and ¼ cup raw pepitas (pumpkin seeds) carry most of the flavor. Spend attention there first.
Prep notes
Prep in recipe order
Set up the ingredients in list order and keep time-sensitive items nearby.
Adjustment logic
Pork shoulder can flex
If needed, use Chicken thighs in place of Pork shoulder. Cook for 45 minutes instead of 2 hours
Optional items
Keep the core intact
Keep the main items intact; use garnish, heat, or acidity for small adjustments.
Shopping guide
Shopping notes for Pozole Verde
Buy first
Check pork shoulder quality
Pork shoulder is the ingredient most likely to affect freshness and texture.
Package check
Match package size to the recipe
(29 oz) hominy and ¼ cup raw pepitas (pumpkin seeds) may come in larger containers than needed; confirm amounts before buying backups.
Cost control
6 moderate-cost servings
Use store brands, pantry staples, or simpler sides before changing the core ingredients.
Storage planning
Shop with leftovers in mind
Refrigerate for up to 5 days.
Useful Kitchen Picks
Gear and pantry options that fit this recipe
These are optional, recipe-relevant searches for tools or pantry staples that can make this specific recipe easier to repeat.
DepthPantry
Helpful Pick
Olive Oil
Pantry upgrade
Why the olive oil matters
A clean everyday olive oil is useful for browning, roasting, and finishing without adding harsh flavor. It is one of the safest pantry upgrades for savory cooking.
This is a reusable staple, not a single-use ingredient.
- Useful for browning and roasting
- Works across vegetables, pasta, beans, fish, and chicken
A good everyday olive oil earns its space because it shows up in so many recipes.
Shop olive oil for this recipeAs an Amazon Associate I earn from qualifying purchases. Product links are included when they are directly relevant to the recipe.
What You'll Need
Equipment
- Large pot or Dutch oven
- Ladle
- Large skillet
- Heatproof spatula
- Blender or food processor
Instructions
- 1
Simmer pork shoulder in salted water for 1.5-2 hours until tender. Reserve the broth and shred the pork.
- 2
Boil tomatillos and jalapeños for 10 minutes until soft.
- 3
Toast pepitas in a dry skillet until they start to pop. Blend with tomatillos, jalapeños, cilantro, and a cup of pork broth until smooth.
- 4
Pour the green sauce into the pot with the pork broth, add hominy and shredded pork, and simmer for 20 minutes.
- 5
Serve in deep bowls with shredded cabbage, radishes, tostadas, and lime wedges.
Technique notes
Technique checkpoints
Key method moments pulled from the written steps.
Prep phase
3 steps
Key move
Boil tomatillos and jalapeños for 10 minutes until soft.
Why it matters
Finish this step before adding ingredients or changing the heat.
Watch for
Move on after this instruction is complete: boil tomatillos and jalapeños for 10 minutes until soft.
Finish phase
2 steps
Key move
Serve in deep bowls with shredded cabbage, radishes, tostadas, and lime wedges.
Why it matters
Add toppings after cooking so fresh, crunchy, or acidic finishes stay distinct.
Watch for
Plate while the main dish is still hot, then add crunchy, acidic, or fresh garnishes right before serving.
Doneness cues
Doneness checks for Pozole Verde
Look for
Pork shoulder, cubed should look ready
Serve in deep bowls with shredded cabbage, radishes, tostadas, and lime wedges.
Heat cue
Control heat before adjusting
If the surface is changing too fast before the center or sauce is ready, lower the heat and give the recipe time to catch up.
Timing cue
2 hours cook window
Use the 20 minutes prep window to get organized so the cooking stage can move without rushed substitutions.
Final adjustment
Taste and adjust at the end
Read through Pozole Verde once before you start.
Troubleshooting
Fixes while cooking Pozole Verde
Texture check
If the texture seems off
Check this step before adding heat or liquid: Toast pepitas in a dry skillet until they start to pop.
Timing check
Built around 2 hours of cooking
Pozole Verde starts with about 20 minutes prep. Watch texture and seasoning at the midpoint.
Seasoning check
Adjust late, not early
Before changing seasoning, check this tip: Toast tostada shells and serve alongside for crumbling into the soup.
Leftover check
Keep leftovers useful
Warm over medium heat, adding broth if the soup has thickened.
Scaling guide
Scaling notes for Pozole Verde
Half batch
Plan for about 3 servings
For Pozole Verde, halve the main ingredients evenly and season lightly until the final taste check.
Double batch
Scale toward 12 servings
For Pozole Verde, use a wider pan, larger pot, or second tray so the short ingredient list has room.
Timing changes
Expect the cook time to stretch
Start from the 2 hours cook window and add time only if the larger batch is crowded.
Leftover math
8 cups
Refrigerate for up to 5 days.
Make-ahead timeline
Make-ahead notes for Pozole Verde
Earlier in the day
Start early enough for the full cook
Start with this setup step: Simmer pork shoulder in salted water for 1.5-2 hours until tender.
Before serving
2 hours 20 minutes total planning window
Plan around 20 minutes of prep and 2 hours of cooking so the final step lands near serving time.
Leftover plan
6 servings to manage
Refrigerate for up to 5 days.
Reheat without damage
Use gentle heat
Warm over medium heat, adding broth if the soup has thickened.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Meal fit
Meal pairings for Pozole Verde
Meal role
Comfort meal for 6
Pair this main course and soup & stew with sides that add contrast: crisp, fresh, acidic, or starchy as needed.
Best timing
2 hours 20 minutes planned cooking window
Moderately involved timing for Pozole Verde. Add a small buffer if serving guests.
Diet fit
Gluten-Free and Dairy-Free
Keep the sides aligned with gluten-free and dairy-free: vegetables, grains, sauces, or garnishes should follow the same constraint.
Occasion fit
Holiday and Potluck
Good for holiday and potluck when sides can be handled while the main recipe cooks.
Substitutions
Pork shoulderChicken thighs
Cook for 45 minutes instead of 2 hours
PepitasSesame seeds or cashews
Different nutty flavor but similar thickening effect
Tips & Storage
Pro Tips
Toast tostada shells and serve alongside for crumbling into the soup.
The soup tastes even better the next day as the flavors develop.
Storage
Refrigerate for up to 5 days. Freezes well for up to 3 months.
Reheating
Warm over medium heat, adding broth if the soup has thickened.
Cooking Notes
Editor's Note
Read through Pozole Verde once before you start. The method timing is a guide—texture and seasoning matter more than the clock.
Nutrition Facts
Per serving (75mg) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates14g
Fat32g
Fiber680mg
Sugar6g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What makes pozole verde green?
- The color comes from tomatillos, green chiles, cilantro, and other herbs blended into the broth.
- When should hominy be added?
- Add drained hominy after the broth is seasoned, then simmer until it tastes integrated but the kernels still keep their texture.
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Tell us what was unclear, what you changed, or what needs another look in Pozole Verde.
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Pozole Verde is kept in the public catalog after review for image relevance, ingredient fit, instruction clarity, and practical page quality.