Pork Pozole Verde

Pork Pozole Verde is a traditional Mexican stew with a deep rich flavorful broth, melt in your mouth pork and satisfying hominy. This is a perfect meal for parties and family gatherings. However, because it also freezes well it makes an incredibly comforting  and easy meal for busy nights.

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What Is Pozole?

Pozole, aka Posole, is a flavorful and hearty authentic Mexican dish that is a cross between a soup and a stew. It is often very popular for special occasions because of how delicious it is. Surprisingly though, the word Pozole means hominy. 

There are three different kinds of Pozole soups; Pozole Verde, Pozole Rojo and Pozole Blanco. Traditionally, pork is the meat used for these different kinds of Pozole. However, chicken and sometimes beef will also be used. 

Pork Pozole Verde

Pork Pozole Verde, or Green Pork Pozole, is made green with the addition of tomatillos and chilis. Additionally, these two ingredients add amazing flavor to this traditional Mexican dish. 

All About Hominy

Hominy is shelled and dried corn that is soaked in water and lime or lye. The soaking causes the corn to puff and gives it a chewy texture. Additionally, hominy tastes very similar to a corn tortilla. 

Where to Buy Hominy 

In Southern California most grocery stores carry canned hominy. Other areas of the country will be carry hominy at grocery stores that have larger hispanic cultures. In either case, hominy is usually located on the Mexican food isle. 

How to Use Hominy 

It is important to drain canned hominy in a colander and rinse well before adding to the Pozole. Rinsing will help to remove any metallic flavors and personally makes me feel better that any chemicals are also be rinsed away.

Once rinsed well and drained, cook the hominy in the Pozole for about 30 minutes. This will be the last step in making Pozole. 

Pork Pozole Verde Without Hominy

Many people absolutely love hominy. However, there are many who do not enjoy either the taste or texture of hominy. The question then is, can Pozole be made without hominy and will it still be as delicious? 

Yes, this recipe can absolutely be made without hominy and will still be divinely delicious. My suggestion, use fresh shucked corn or frozen sweet white or yellow corn in place of hominy. 

Best Cut of Pork for Pozole 

Pork Butt (also know as Boston Butt) is the absolute best cut of pork for making Pozole. This cut of pork has a high amount of fat marbling and connective tissue, making it perfect for the low and slow cooking of making a stew. Additionally, pork butt has great flavor. The end product will result in spoonfuls of melt in your mouth meat with incredible flavor. 

However, in a pinch pork shoulder may be used in place of pork butt because it also will cook beautifully with the slow cooking process. The main challenge with pork shoulder is that it is often sold with the skin on. 

 

Ingredients Needed

For Searing the Meat

• Pork Butt– Because of the fat marbling pork butt has great flavor and melts in your mouth with low and slow cooking. 
• Salt and Pepper– Salting and adding pepper to stew meat before searing is an old school way of imparting a deep savory flavor into a stew. 
• Oil– Is necessary for creating a caramelized sear on the pork pieces. Seared pork is important for creating a deep rich broth. 

Soup and Salsa Verde Ingredients

• Chicken Stock– Another secret to creating a rich broth. Most traditional Mexican Pozole use chicken bouillon. However, because many brands use MSG I prefer to use chicken broth. 
• Onion and Fresh Garlic– Part of the aromatics that adds delicious depth of flavor to the stew.
• Oregano– If possible use Mexican oregano. However, if unavailable Italian oregano works well also. Pro Tip: Mexican oregano has a bolder flavor than Italian oregano. Use Mexican oregano sparingly for anyone who is more sensitive to herbs and spices. 
• Bay Leaf– Brings a light and savory flavor to the stew. 
• Cumin– Adds a rich and hearty Mexican flavor.
• Tomatillos– Tomatillos are an essential ingredient in making Salsa Verde (green salsa) and Pozole Verde. They have a bright and tart flavor that is reminiscent of limes. 
• Fresh Chilis– Another key ingredient in making green salsa. For this Pork Pozole Verde I used a combination of Anaheim, Pasilla and jalapeño peppers. Poblano peppers and Serrano peppers may be used or a combination of your favorite green chiles. 
• Cilantro– For anyone who has the gene that makes cilantro taste like soap, eliminate the cilantro and replace with 2 tablespoons of ground coriander at the same time the oregano is added. 
• Hominy– This puffy corn is the star of the show. See the “All About Hominy” section above for more details. 
• Garnishes– The garnishes are the finishing touch to this amazing stew. See “Garnishes and Sides to Serve with Pork Pozole Verde” section below for all the possible options. 

Essential Tools Needed

• 10-12 Quart Stockpot
• Sharp Knife
• Cutting Board
• Colander 
• Roasting Pans

How To Make

Searing the Pork

1. Cut the pork into bite size pieces. Note: If the pork butt has a bone, set aside and do not worry about searing it. The bone will be added to the chicken broth before boiling. 
2. Pat dry the pork of any excess moisture using paper towels.
3. Generously salt and pepper the pork.
4. Heat a 10-12 quart stockpot over medium-high heat on the largest stovetop burner. Note: It is important to use a large stockpot because this soup does make a large portion. Additionally, stainless steel or enameled cast iron is ideal for this recipe. A nonstick pan is not recommended. 
5. Add the oil and a single layer of pork. Note: It is Important to not overcrowd the pan as this will cause steaming instead of caramelization from searing. Because of this, the pork will need to be seared in batches. 
6. Once the meat is added to the pan let it sit uninterrupted for a few minutes before stirring. 
7. Once the meat is caramelized remove from pan and continue with the remaining meat.
8. Once the searing is fully completed, drain the pan of excess fat. (See “Disposing of Cooking Grease/Fat” section below.)

Making the Soup/Stew

1. To the same stockpot add the seared meat, pork bone, chicken broth, onion, garlic and spices. 
2. Bring to a boil over high heat and then lower to a simmer.
3. Simmer covered for 2- 2 1/2 hours making sure to stir occasionally. 
4. Once the pork is completely tender, debone the meat off of the pork butt bone. Add the meat back into the soup.

Green Portion of the Soup (Salsa Verde)

1. About an 1 hour and 15 minutes into the simmering of the soup preheat oven to 500℉.
2. Remove the husks and rinse the tomatillos well. Drain and add in a single layer to a roasting pan. 
3. Rinse and drain chilies. Add to an additional roasting pan. Note: Most likely the tomatillos will take up the space of 1 1/2 roasting pans. The remaining space should be used for the chilies and onion.
4. Add 1/2 of a peeled onion to the chili and tomatillos pan. 
5. Roast the tomatillos, chillies and onions for about 15-20 minutes or until the skin begins to char. 
6. Transfer chilies to a bowl, cover with aluminum foil and let sit for 10-15 minutes. The steam will help to loosen the chili skins.
7. Peel the skins and remove seeds from the chilies.
8. Working in batches, add the chilies, tomatillos, onion, garlic, cilantro and 1-2 cups of hot liquid from the soup to the blender. Blend well and add the tomatillo mixture to the soup.
9. Let simmer for about 15- 20 minutes. 

Preparing the Hominy 

1. Open and drain hominy into a colander. 
2. Rinse extremely well with cool water and drain.
3. Add to soup and simmer for 30 minutes.
4. Prepare garnishes and serve hot with your choice of toppings. 

Disposing of Cooking Grease/Fat

It is important to never pour cooking grease, fats or oils down the drain because the grease will coat the pipelines causing expensive plumbing issues. Many cities will recommend pouring the grease into non recyclable containers such as an old milk carton and then disposing of the milk carton in the trash. However, this can also be very messy.

The extremely old school way of disposing of grease is to save a glass jar such as an old mayonnaise or pickle jar. Carefully add the grease to the jar while it is still warm. Here are a few additional tips to using this old school method.

• If the grease is hot when added to the jar, place a hot pad underneath the jar and do not handle or close with a lid until the grease has cooled. 
• Keep the grease jar closed on your countertop until it is full and then carefully dispose in the trash. 
• Fat trimmings can also be added to grease jars. However, during warmers months and longer times between using, the grease jar can grow mold. If this is the case, do not leave the jar open longer than a few seconds. 

Garnishes and Sides to Serve with Pork Pozole Verde

Options for Garnishes

• Shredded Cabbage
• Pepitas 
• Avocado Slices
• Radish Slices
• Cilantro
• Lime Wedges
• Fried Tortilla Strips or Tortilla Chips
• Diced White Onion
• Mexican Crema or Sour Cream
• Jalapeño Slices
• Dried Mexican Oregano
• Red Chili Pepper flakes 
• Queso Fresca
• Shredded Lettuce
• Brown Rice

Dishes to Serve with Pozole Verde

Serving a Mexican feast during the holidays and special occasions is incredibly popular for anyone who loves Mexican food. Here are some additional recipe options to complete the feast.

• Baja Chicken Tacos
• Shredded Chicken Nachos
• Chicken Flautas
• Carne Asada or Carnitas with Homemade Flour Tortillas
• Shredded Beef Tacos
• Salsa Verde Enchiladas 
• Homemade Guacamole
• Pico de Gallo

 

Frequently Asked Questions

Can this recipe be made with beef or chicken?

Absolutely! However, using chicken would require a bit of a different approach. 

To use beef simply replace the pork butt with chuck roast and follow the directions as written. Additionally, beef broth can replace the chicken broth only if desired. 

Is searing the meat necessary?

Many Pork Pozole recipes are written skipping the step of searing the pork. I personally feel that it adds a wonderful depth of flavor making this extra step well worth the effort. 

Not all the skin is coming off my chilis. Will this ruin the soup?

When oven roasting chili peppers, it is not uncommon to have some the skins remain on the peppers. Particularly with Anaheim chilis. Peel off as much skin as possible. The small amount of remaining skin will not ruin the stew. 

Will the chilis make the soup too spicy?

As long has the chili seeds are removed after roasting, the soup will not be spicy. 

How long will Pork Pozole Verde last in the refrigerator and/or freezer?

Refrigerator

Pork Pozole Verde can last up to 5 days in the refrigerator in an airtight container. However, it will be at its freshest if eaten within 3 days. 

Freezer

The beauty of this stew, it can be easily frozen making for very simple and delicious dinners on busy weeknights later in the month. Store in an airtight freezer container or freezer bag for up to 3 months in the freezer. To defrost, place in the refrigerator the night before and then reheat in a saucepan over medium heat. 

Why is organic hominy so hard to find?

This is such. great question and my only guess is that the demand for it is not very high. This is the only organic canned hominy I have found in my many searches for it. 

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Homemade Chorizo

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Easy Broiled Pork Chops

Crispy Baked Pork Chops