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Good Food Baddie Easy Pozole Verde Recipe

Easy Pork Pozole Verde Recipe

Pork Pozole Verde is a hearty, flavorsome soup made with tender pork, hominy, and a vibrant Verde sauce! It’s a delicious bowl of comfort food that will warm you from the inside out! (You can use this recipe to make delicious chicken pozole verde as well. Simply use chicken instead of pork!)
4.97 from 66 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 10
Calories: 364kcal
Author: Capri Lilly


  • 2 lb Pork Shoulder, cut into smaller pieces (or a variety of pork pieces)
  • 1/2 White Onion, roughly chopped
  • 1 Bay Leaf
  • 6 cups Beef or Chicken Broth
  • 2 cups Water
  • Salt and Pepper
  • 2 {25 ounce] cans Mexican-style hominy, drained and rinsed

Verde Sauce

  • 1.25 cup Broth (Take broth from the simmering meat and broth)
  • 1.5 lbs Tomatillos, husked and rinsed
  • 3 Poblano Chiles, cut in half lengthwise, seeds and core removed
  • 3 Jalapeño Peppers, seeds removed
  • 2 Serrano Peppers, seeds removed (optional)
  • 7 Garlic Cloves
  • 2/3 cup Fresh Cilantro, packed tightly
  • 2 tbsp Dried Oregano Leaves
  • 1 tsp Chili Powder
  • 1/2 White Onion, roughly chopped

Toppings To Serve With the Pozole

  • 1/2 head of green cabbage, very thinly sliced
  • 3 Limes, cut into wedges
  • 2 Avocados, pit removed sliced
  • 8 Radishes, thinly sliced
  • Fresh Cilantro
  • Tortilla Chips


  • Season the pork (or chicken) generously with salt and pepper on all sides. In a large Enameled Cast Iron Dutch Oven over medium heat, pan sear the pork (or chicken) until they are browned on all sides, about 6 minutes. Work in batches.
  • Add all the seared pork into the dutch oven. Then, add the water, broth, bay leaf, and chopped onion. Reduce the heat to a simmer, cover, and cook for 1 1/2 hours or until the pork is tender and easily breaks apart with a fork.
    While the dish is simmering, prepare the verde sauce. Add the ingredients for the sauce into a blender and pulse until fully combined. In a separate saucepan over medium heat, add 1 tbsp of cooking oil. Then, add the verde sauce and let it simmer for 15 minutes or until it becomes a deeper green. Make sure to stir occasionally.
  • Returning to the simmering meat, first, remove the excess fat that may have accumulated on the side of the pot. Then, remove any of the bones. Take the larger pieces of pork and shred them. (If using a large pork shoulder or chicken, shred all of it)
  • Add the green sauce and hominy to the dutch oven with the meat and broth. Stir to combine, then cover and reduce the heat to a simmer. Let the dish simmer for about 30 minutes.
  • Serve the Pozole Verde with your favorite toppings and ENJOY!


How To Make Pozole Verde In the Slow Cooker?

Want to make this Pork Posole Verde in the slow cooker? It is super easy!
  • Season and Pan-sear the pork.
  • Add the ingredients for the verde sauce into a high-powered blender. Pulse until incorporated.
  • Add the pork, water, broth, bay leaf, onion, and verde sauce to the slow cooker and cook on the low heat setting for 6 hours.
  • Stir in hominy and cook on low for an additional hour.
  • Season to your liking with salt, pepper, and a bit of dried oregano.
  • Serve with toppings and Enjoy!

How To Store Leftover Pozole

You can store the Pozole Verde in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Make sure to store the toppings separately.

The Best Way To Reheat Your Pozole Verde

Pozole Verde is even more flavorful the next day as the flavors have had ample time to fully infuse. The best way to reheat Pozole Verde is on the stovetop. Simply pour the pozole in a saucepan over medium heat and cook until warm.


Calories: 364kcal