Mexican Green Pozole with Pork and Hominy

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Pozole Verde is a beloved Mexican stew featuring tender pork and chewy hominy swimming in a vibrant green broth made from tomatillos, poblanos, cilantro, and pumpkin seeds. Traditionally served family-style with a topping bar of crisp cabbage, radishes, lime, and avocado, it is the kind of comforting, festive dish that anchors celebrations across Guerrero, Jalisco, and Puebla.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 38 gCarbs
• 8 gFiber
• 6 gSugar
• 32 gProtein
• 720 mgSodium
• 950 mgPotassium
• 90 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pork and hominy

• 2 lb boneless pork shoulder, cut into 1-inch cubes
• 1 large white onion, halved
• 6 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp kosher salt
• 2 (29 oz) cans white hominy, drained and rinsed

For the green sauce

• 1 lb tomatillos, husked and rinsed
• 2 poblano peppers, stemmed and seeded
• 2 jalapeños, stemmed (seeds reserved)
• 1 small white onion, roughly chopped
• 4 garlic cloves
• 1 cup raw pumpkin seeds (pepitas), toasted
• 1 cup packed fresh cilantro leaves
• 1/4 cup packed fresh epazote leaves (or substitute 1 tsp dried)
• 4 cups low-sodium chicken broth

For serving (garnish bar)

• 2 cups finely shredded green cabbage
• 1 bunch radishes, thinly sliced
• 2 limes, cut into wedges
• 1 ripe avocado, diced
• 1 tsp dried Mexican oregano
• Ground chile piquín or chile powder, to taste
• Warm tostadas, for serving

Directions

1. Combine pork, onion, garlic, bay leaves, salt, and 8 cups water in a large Dutch oven. Bring to a boil over high heat, skim any foam, reduce heat, and simmer uncovered for 45 minutes until pork is fork-tender.
2. Meanwhile, prepare the green sauce: char the tomatillos, poblanos, and jalapeños in a dry cast-iron skillet over high heat until blackened in spots, about 6 minutes. Transfer to a blender.
3. Add the chopped onion, garlic, toasted pepitas, cilantro, and epazote to the blender along with 1 cup of the chicken broth. Blend until very smooth, adding more broth as needed to loosen.
4. Stir the hominy into the pot with the pork and simmer 10 minutes. Pour the green sauce through a fine-mesh strainer into the pot, pressing to extract flavor and discard the fibrous solids. Add the remaining chicken broth and simmer 20 minutes more to meld flavors.
5. Taste and season with additional salt and the reserved jalapeño seeds for extra heat. The broth should be bright, herbaceous, and just spicy enough to warm the back of the throat.
6. Ladle the pozole into warm bowls and let everyone build their own bowl with cabbage, radishes, avocado, lime, oregano, and chile powder. Serve with tostadas on the side.

Cook’s Notes

• Toast the pumpkin seeds in a dry skillet over medium heat until they pop and smell nutty; this deepens the sauce's earthy backbone.
• For a leaner pozole, swap the pork shoulder for 2 lb boneless chicken thighs and reduce the initial simmer to 25 minutes.
• Pozole tastes even better the next day, so make it a day ahead if you can and simply reheat gently before serving.
• Always serve the garnishes cold and crisp; the contrast between the hot, rich broth and the cool, crunchy toppings is essential.
• Strain the green sauce for a silky, restaurant-style broth, or leave it rustic if you prefer more body and texture.

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