Green chile pork and hominy soup
Pozole Verde
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Servings
6
8 cups
Difficulty
Medium
Cost
Moderate
$$
Pozole Verde
Green chile pork and hominy soup
★4.5(12)
A vibrant green broth made from tomatillos, pepitas, and fresh herbs, loaded with tender pork and chewy hominy. A celebratory Mexican soup that is lighter and brighter than its red counterpart.
20m
Prep Time
120m
Cook Time
140m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
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.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Mexican cuisine is one of the world's great culinary traditions, built on generations of knowledge about how to coax maximum flavor from simple ingredients. Pozole Verde captures that spirit with a combination of bold spices, fresh elements, and time-tested techniques that work beautifully in any home kitchen.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 lbs pork shoulder, cubed
- 1 can (29 oz) hominy, drained
- 1 lb tomatillos, husked
- ¼ cup raw pepitas (pumpkin seeds)
- 1 bunch cilantro
- 2 jalapeños
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.
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
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.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
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.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
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 is hominy?
- Dried corn kernels that have been treated with an alkali solution, giving them a chewy, puffy texture.
- Can I use chicken?
- Yes, chicken pozole verde is a popular variation—use bone-in thighs for the best flavor.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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