This pozole recipe features tender pork, a bright roasted green salsa, and hearty white hominy—an iconic Mexican soup that’s simple enough for a weeknight but special enough for celebrations.
Why You’ll Love This Pozole Recipe
A steaming bowl of pozole verde delivers comfort and vibrant flavor. The slow-simmered broth carries the savory richness of pork while roasted tomatillos, poblanos, and jalapeños add brightness and depth. This version keeps the preparation approachable: it’s naturally gluten-free, dairy-free (unless you choose to add cheese), and packed with protein. It’s ideal for family dinners, potlucks, or holiday meals where guests can customize their bowls with favorite toppings.
Ingredients You’ll Need
- Pork: 3 lb pork loin or 4 lb bone-in pork shoulder, cut into pieces. Bone-in shoulder gives a richer broth; boneless loin shreds more easily.
- Chicken broth: About 8 cups to form a flavorful base. Homemade stock works best if available.
- Tomatillos: 8 tomatillos, husks removed—these give the salsa its tangy brightness.
- Poblano and jalapeño peppers: 3 poblanos and 2 jalapeños, roasted for smoky sweetness. Adjust jalapeños for heat.
- Onion and garlic: 1 large onion and about 6 garlic cloves for aromatics.
- Cilantro: 1 cup tightly packed cilantro leaves and tender stems for fresh green flavor.
- Hominy: One 25 oz can, drained and rinsed; canned hominy is convenient and traditional.
- Spices: 2 bay leaves, 2 tsp ground cumin, and 2 tsp dried Mexican oregano for warmth.
- Oil, salt, and pepper: Neutral oil such as avocado oil for searing and roasting; salt and black pepper to taste.
Suggested toppings: shredded cabbage, radish slices, diced avocado, chopped onion, fresh cilantro, cotija cheese (or a dairy-free alternative), lime wedges, jalapeño slices, and tortilla chips or warm corn tortillas.
How to Make This Pozole Recipe
Step 1: Preheat the oven to 425°F (220°C). Season the pork generously with salt and black pepper.
Step 2: Heat 2 tablespoons of oil in a large Dutch oven or stockpot over medium-high heat. Sear the pork on all sides until it develops a golden crust.
Step 3: Add the chicken broth, bay leaves, cumin, and dried oregano to the pot. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 1 hour.
Step 4: While the pork simmers, arrange the tomatillos, poblano peppers, jalapeños, quartered onion, and peeled garlic on a baking sheet. Toss with the remaining oil and a pinch of salt and pepper. Roast for about 20 minutes, until softened and lightly charred.
Step 5: Let the roasted vegetables cool slightly, then transfer them to a blender with the cilantro and 1 cup of broth from the pot. Blend until smooth to make the green salsa.
Step 6: Stir the blended green sauce into the pot with the pork. Cover and continue simmering on low for another 2 hours, or until the pork is fall-apart tender.
Step 7: Remove and discard the bay leaves. Transfer the pork to a bowl, shred with two forks, and return the meat to the pot.
Step 8: Stir in the drained hominy and taste for seasoning. Adjust salt and pepper as needed. Serve hot with your choice of toppings and lime wedges.
Tips for Flavor & Spice Level
- Roast the tomatillos and peppers until they develop color—this balances tartness and builds the characteristic green flavor of pozole verde.
- For a slow cooker: sear the pork first, then combine everything and cook on low for 6–8 hours before shredding.
- Instant Pot option: use sauté to brown the pork, then pressure cook for about 40 minutes with a natural release.
- If you’re short on time, swap pork for boneless chicken breasts and simmer until they shred easily—about 30 minutes after adding the sauce.
- To reduce heat: remove jalapeño seeds or use fewer peppers. To increase heat, add fresh diced chiles or extra jalapeño slices when serving.
How to Serve Pozole
Pozole is best served family-style with plenty of toppings for assembly. Common options include:
- Shredded cabbage
- Radish slices
- Diced avocado
- Chopped onion
- Fresh cilantro
- Cotija cheese or a dairy-free alternative
- Jalapeño slices
- Tortilla chips or warm corn tortillas
- Lime wedges for finishing
Storage & Make-Ahead Tips
Let leftovers cool completely before transferring to an airtight container. Refrigerate for 4–5 days. Pozole freezes well—store without toppings in freezer-safe containers for up to 3 months. To reheat, thaw overnight and warm on the stovetop over medium heat, adding extra broth if the soup becomes too thick.
Recipe FAQs
What is pozole verde made of?
Pozole verde is traditionally made with pork (or sometimes chicken), hominy, and a green roasted salsa made from tomatillos, poblanos, jalapeños, onion, garlic, and cilantro.
Can I use canned green sauce instead of making the salsa?
In a pinch, canned green enchilada sauce can be used, but fresh roasted tomatillo salsa provides brighter, more authentic flavor.
Is pozole naturally gluten-free?
Yes—when prepared with traditional ingredients like hominy and real broth, pozole is naturally gluten-free.
How do I lower the spice level?
Remove seeds from jalapeños or use fewer peppers. Adding avocado or a dollop of sour cream at serving can also temper heat.
More Mexican-Inspired Recipes
- Paleo Mexican Hot Chocolate
- Mexican Paleo Shakshuka
- Mexican Street Corn Pasta Salad
- Vegan & Paleo Mexican Hot Chocolate Ice Cream
If you try this pozole, please leave a comment and rating. I enjoy hearing how your version turned out and what toppings you used.
Easy Pozole Verde — Recipe Summary
Servings: 8 | Prep: 15 mins | Cook: 3 hrs | Total: 3 hrs 15 mins
Ingredients (high level): Pork, chicken broth, tomatillos, poblanos, jalapeños, onion, garlic, cilantro, hominy, bay leaves, cumin, oregano, oil, salt, and pepper.
Nutrition (per serving, approx.): 398 kcal, 42 g protein, 21 g carbs, 16 g fat. Nutrition is an estimate.