Green Pozole Recipe | How to Make Pozole Verde with Pork From Scratch

green chilies

🥗Healthier: zucchini

💰Cheaper: canned green chilies

Canned green chilies are more accessible and maintain flavor.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner and cheaper than pork shoulder.

Cut pork butt into bite-sized pieces.

Sear the pork in a large pot over high heat until caramelized.

Dispose of the extra grease from the pan.

Add the seared pork back into the pan along with the bone, chicken broth, whole onion, and head of garlic.

Bring to a boil over high heat, then lower to a simmer.

Cover and cook for 2 to 2.5 hours, stirring a few times during cooking.

Remove the husks from the tomatillos and rinse them well before roasting.

Roast the tomatillos, green chilies, and onion in a 500°F oven for 15 to 20 minutes until the skins begin to char.

Transfer the roasted chilies to a bowl and cover with aluminum foil to steam for 10 to 15 minutes.

Peel the skins off the chilies and remove the seeds.

In batches, blend the roasted ingredients with about 1 cup of hot broth to make salsa verde.

Remove the whole onion and garlic from the pot and discard them.

Add the salsa verde to the pot.

Rinse the hominy well before adding it to the pozole.

Simmer the pozole for about 30 minutes until done.

Garnish with red cabbage, cilantro, radish slices, pepitas, and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary