Pork Pozole Verde

What is Pozole?

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Pozole (pronounced pō-sō-ley) is a traditional Mexican dish and not something to get too creative with if you want it to be authentic. Pozole means “hominy”, made from shelled, dried corn that is soaked (often in water with lime) to make it puff up. It is basically a cross between soup and stew and comes in three varieties – red (Rojo), green (Verde), and white (Blanco). It is commonly enjoyed for holidays and special occasions, such as weddings, and leftovers are helpful with any post-celebration hangovers.

Key Ingredients and Substitutions

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Pozole is a very traditional dish and not something to get too creative with if you want it to be authentic.

The complete ingredient list and measurements are listed in the printable recipe below.

• White hominy is the defining element of pozole, which is made from dried maize that has undergone a nixtamalization process. Canned white hominy should be available at most major grocery stores, and substituting regular corn kernels would really change the character of this dish.
• We like this version of pozole with grilled pork butt roast, but you can certainly substitute pork loin, chicken thighs, turkey breast, or any other hearty animal protein you enjoy.
• The tomatillos are also what makes this version of pozole ‘verde’ so it would be a quite different recipe without them. If you don’t have fresh tomatillos available you could try to find them canned in the Mexican ingredient aisle of your local grocery store or substitute them with a few jars of tomatillo salsa.
• The roasted hatch chile peppers also contribute a specific flavor to the pozole, but you could substitute them with poblano or anaheim peppers which would approximate the same amount of heat as mild hatch peppers. If you want it a bit more spicy, include a couple of jalapeños or serranos to your taste.

What to Serve with Pozole

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Pozole is usually served with warm corn tortillas or tortilla chips and a variety of garnishes that add texture and flavor.

• Red or White Cabbage: Thinly sliced cabbage adds a fresh crunch.
• Radishes:  For a spicy, pepper crunch add some thinly sliced radishes.
• Onions:  There are grilled onions in the pozole but you can use thinly sliced red onions or chopped white onions for additional flavor and crunch.
• Lime juice:  For a hit of acid squeeze some lime juice over your bowl of pozole.
• Cilantro:  For a fresh, citrusy flavor add some chopped fresh cilantro leaves.
• Avocado:  A couple of slices of avocado will add some creaminess. 
• Sour Cream (or Mexican Crema):  While not a traditional topping it adds a tangy creaminess that balances out the richness of the pozole.
• Cotija Cheese: Just like sour cream this is not a traditional topping. Cojita is a dry, crumbly cheese that doesn’t melt and will add a little milky-salty flavor.

How to Make Pork Pozole Verde

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Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: Place the hot roasted hatch chile peppers in a paper or plastic bag or a bowl covered with plastic wrap. Let the peppers “sweat” (the steam will help loosen the skin) for 15 minutes before peeling off the skin and removing the stem, ribs, and seeds.

1. Prep the Ingredients: Pat the pork butt roast dry with a paper towel, then salt and pepper and add some chili powder if you like it spicy. Cut the onions in half at the equator and then half again as if you were making extra thick onion rings. Leave the tomatillos and garlic in their papery wrappers and the hatch chile peppers whole.

2. Grill the Ingredients: Place the head of garlic off on the edge of the flame and roast indirectly while the other ingredients are grilling, making sure to turn it regularly. Grill the hatch chile peppers until they have a nice char on their skin then move off to the side away from the flame. Grill the onions until they have dark grill marks on each side and move them over to the side with the peppers.

Finally, grill the pork for 15-20 minutes rotating it on each side allowing them to develop grill marks. Don’t worry too much about the internal temperature of the pork since it will be cooked again in the pozole.

3. Sweat the Hatch Chile Peppers: Place the hot roasted hatch chile peppers in a paper or plastic bag or a bowl covered with plastic wrap. Let the peppers “sweat” (the steam will help loosen the skin) for 15 minutes while preparing the remaining ingredients for the sauce.

4. Make the Tomatillo Green Chile Base: Rough chop the onions and add to a large pot or Dutch oven with a little oil, stirring occasionally until they turn translucent. Cut the root end of the garlic head off and gently squeeze the roasted cloves into the pot, turning the stove down to make sure the garlic doesn’t burn. Remove the papery skins off the tomatillos as well as the stem, then roughly chop them and add them to the pot. Gently peel off the skin of the hatch chile peppers, remove the stem, and rough chop them before adding them to the pot. Give everything a thorough mix then turn it back up to medium-high.

Once it’s bubbling, add the chicken broth and use an immersion blender to get the base to a smooth texture. You can pour the contents into a regular blender or food processor if that’s what you have available.

5. Cook the Pork Pozole Verde: Cut up the pork into ⅓ to ¾ inch cubes and add it along with a can of hominy to the pozole, draining the liquid out first.

Turn it down to medium-low to simmer for at least an hour, preferably two, until reduces by 20% or so, intensifying the flavor and thoroughly cooking the pork.

5. Serve: Pork Pozole Verde should be served hot with your favorite garnishes or side.

Recipe Tips and Notes

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• Grilling the chicken, onion, peppers, and garlic is an optional step, but it brings so much to the flavor profile of the final dish that we highly recommend putting in the effort. We use lump hardwood charcoal when grilling, and the smoke is truly transformative. Alternatively, you can use a gas grill or broil them in the oven for some of the smokey goodness, but it won’t quite be the same.
• Using the grilled ingredients and taking the time to reduce the sauce just intensifies the flavors. While it increases the time commitment, it pays off in the long run, so save this recipe for the weekend or make the sauce ahead of time for a quick and easy dinner.
• The pork will be “cooked twice“. To avoid dried-out pork don’t overcook it on the grill but just cook it long enough to get a good sear on the outside.

Frequently Asked Questions

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