Easy Pozole Verde With Pork

loaded pork pozole verde surrounded by cilantro, radish, onion, cabbage, carrots, tortillas.

5 from 3 votes

This pork pozole verde is a sophisticated, complexly flavored, filling, nutritious meal that doesn't break the bank. Perfect for meal prepping, potlucks, parties, and more!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Appetizer, Dinner, Main Course, Side Dish, Soup

Cuisine: Mexican

Keyword: pork pozole verde, pozole verde pork

Servings: servings

Calories: 394kcal

Equipment

Ingredients

Soup Ingredients

2 Tbsp olive oil
1 large yellow onion
4 large garlic cloves
2 bay leaves
2 tsp ground cumin
1 tsp sea salt
½ tsp black pepper
8 cups chicken broth (divided)
3 poblano peppers
6 large tomatillos
2 serrano peppers
1 cup chopped cilantro
32 oz white hominy
16 oz carnitas

Toppings & Side Ingredients

16 corn tortillas (2 per serving)
½ cup chopped cilantro
½ cup shredded cabbage
½ cup sliced radishes
½ cup pickled carrots
½ cup pickled red onions
½ cup cotija cheese
4 limes

Instructions

Heat 2 Tbsp of oil in a large pot, then add diced onion and sauté over medium heat until onions are translucent (3-5 minutes). Add whole garlic cloves, bay leaves, cumin, salt, pepper, and 4 cups chicken broth, then stir to combine. Bring to a gentle simmer, then cover with a lid and cook over very low heat.
Line a sheet pan with parchment paper, then add poblanos, tomatillos, and serranos. Roast for 20 minutes, or until veggies are soft and slightly charred.
Transfer tomatillos and de-stemmed serranos to food processor, along with 1 cup chopped cilantro. Place poblanos in a ziplock bag, removing excess air before sealing for 5-10 minutes.
Remove bay leaves from broth and discard. Transfer broth (including garlic and onions) to food processor. Remove skin, stem, and seeds from poblanos.
Slice poblanos into strips, then add them to food processor. Blend 1-2 minutes, or until a smooth consistency is reached.
Drain and rinse hominy, then add to the pot with carnitas and 4 more cups of chicken broth. Pour the green sauce into the pot, then stir. Bring it to a simmer, then cover and cook over very low heat for 45 minutes.
Serve pork pozole verde alongside warmed corn tortillas in individual bowls and top with more chopped cilantro, shredded cabbage, sliced radishes, pickled carrots, pickled onions, cotija cheese, and lime wedges.

Notes

Flip the tomatillos to see if the bottoms have a little char on them. The tops will likely look about the same as when they started.
After sweating in the Ziplock bag for 5-10 minutes, the poblano skin should be easy to peel off by scraping gently with a knife.
The best way to prepare pork pozole verde ahead of time is to cook the stew itself, then store it in an airtight container in the fridge, keeping it separate from the toppings and mix-ins.
I recommend serving within 3 days of cooking it for best results, though you can technically keep it in the refrigerator for up to 1 week.

Prepare radishes, cabbage, lime wedges, etc. within an hour of serving.

You can reheat individual servings of pork pozole verde in the microwave, or reheat the whole batch on the stove (just until simmering, don't let it come to a boil.)

Nutrition