Pozole Verde

Mexican food is so much more than just tacos and burritos. Just take a look at my Pozole Verde! It’s as authentic as it gets, just like the kind you’d find in any local Mexican household. The vibrant green sauce, tender pork and hominy come together in the most comforting way, showing off the true flavors and traditions of Mexico.

After I fell in love with Pozole Rojo the moment I tried it at my local Mexican joint, I knew I had to try Pozole Verde next. Both are such comforting, flavorful stews, but the difference in flavor is so interesting! Pozole Rojo has that rich, smoky depth from the dried red chilies, while Pozole Verde is a little lighter and fresher, thanks to the roasted tomatillos and green chilies and fresh herbs. After trying Pozole Verde, I’m hooked on both, each with its own unique twist! Do try the red version of this amazing Mexican pork stew as well.

What is Pozole Verde

Pozole Verde is a vibrant and flavorful Mexican stew that’s part of the beloved pozole family. Traditionally, pozole is a hearty dish made with hominy (dried corn kernels that have been treated with an alkali to remove the hull), meat (usually pork or chicken), and a flavorful broth. The three main types of pozole are pozole rojo (red pozole) and pozole verde (green pozole) and pozole blanco (white pozole), with the key difference lying in the sauce.

Pozole Verde gets its signature green color and fresh flavor from a blend of tomatillos, green chilies and herbs, which give it a nice balance of tartness and spice. Some versions, including mine, include spinach or pumpkin seeds for added richness. It has a lighter and more citrusy flavor profile compared to the rich and smoky pozole rojo, which is made with dried red chilies.

Historically, pozole is believed to have originated with the Aztecs, who would prepare it as a ceremonial dish. The Aztecs made it from hominy and cooked it with sacrificed human flesh as part of religious ceremonies, believing it would give strength to their warriors. Don’t worry, no human in my recipe!

After the Spanish conquest, the dish evolved into the pozole we know today, with pork or chicken replacing the original ingredients.

Pozole verde, in particular, is thought to come from southern Mexico, particularly Guerrero, Oaxaca, and Jalisco, where the use of green chilies and tomatillos is more common in local cooking. It is often served during special occasions like Mexican Independence Day, Christmas or other big family gatherings, but it’s a dish you can find year-round in many Mexican households.

Ingredients Needed

Pork shoulder and country style ribs (or pork neck bones or spare ribs) – These cuts are perfect for making a rich, flavorful broth. They become tender after simmering, adding a deep meaty flavor to the pozole.

Oil – To sear the pork and roast the tomatillos, garlic, onion, and peppers.

Tomatillos – Roasted for the verde sauce, tomatillos add a tangy, slightly tart flavor that balances the richness of the pork.

Poblano peppers – These add smoky flavor to the verde sauce.

Anaheim peppers and serrano peppers – These add varying levels of heat to the verde sauce, with the serranos contributing a bit more spice.

Onion – I use it in two stages, once in the broth and again when roasting it for the verde sauce.

Garlic – Garlic is also used both in the broth and in the verde sauce.

Pepitas (optional) – Toasted pepitas give the sauce a nutty flavor, making it richer and more flavorful.

Bay leaves – A must in so many of my stews.

Chicken bouillon cubes – These boost the savory flavor of the broth, giving it that umami-packed taste.

Mexican oregano – This herb adds a distinct earthy, aromatic flavor to the broth and verde sauce. It’s a must for authentic flavor. Saying that you can use regular oregano instead.

Thyme and marjoram – They are also great here.

Cumin – Another Mexican staple spice I love to use in all my stews.

Fresh cilantro – I use the cilantro with stems in the verde sauce to give it a fresh, herbaceous lift.

Spinach -Adds a touch of greenery and helps balance the flavors, giving it a beautiful color and subtle depth.

Hominy – The hominy gives the pozole its signature chewy texture and absorbs all the flavorful broth. It’s a key ingredient in making pozole what it is. Discard the canning liquid and rinse it few times.

Salt and pepper – Of course.

How to Make Pozole Verde

I start by heating some oil in a large skillet over medium-high heat. I season the pork pieces with salt and pepper, then sear them until they’re browned on all sides.

Once done, I transfer them to a large pot pot, add enough water to cover the pork, and simmer for a few minutes. I toss in the bay leaves, half of the onion, most of the garlic, chicken bouillon cubes, some of the herbs and spices, seared pork and a bit more salt. I bring it all to a boil, then reduce the heat and let it simmer for about 1.5 hours, skimming off any foam that rises to the top.

While the broth is simmering, I heat some oil in the skillet. I roast the tomatillos, more garlic, poblano peppers, Anaheim peppers, serrano peppers, and the remaining onion until they’re charred and softened. This brings out their natural sweetness and smokiness. Then I toast the pepita seeds a little till they start to brown up a bit.

Once roasted, I transfer the tomatillos, roasted onion and garlic, all peppers and pepita to a blender. I add the cilantro, spinach, remaining herbs and spices, and a cup of the simmering broth. I blend until smooth.

After the pork is tender, I remove it from the pot, shred it into bite-sized pieces, and discard any bones.

I return the shredded pork to the pot and pour in the verde sauce and add the hominy. I let it all simmer together for another 30-40 minutes, allowing the flavors to meld. Finally, I taste and adjust the seasoning if needed.

Serving Suggestion

I ladle the pozole into bowls and garnish with sliced radishes, lime wedges, shredded cabbage, avocado slices and chopped cilantro. I love to serve my pozole with warm corn tortillas or Mexican rice on the side.

Alpana’s Tips

Toast the pepitas: I lightly toast the pepita seeds before blending them into the verde sauce. This step enhances their nutty flavor and adds depth to the overall taste.

Control the heat: Adjust the number and type of peppers based on your spice preference. For a milder pozole, use fewer serrano peppers or substitute with milder varieties.

Make a smoother salsa verde: Blend the salsa verde sauce ingredients to a very smooth consistency for a good looking and clear green pozole.

Simmer slowly: I allow the broth to simmer gently, skimming off any impurities. This results in a clearer and more refined broth.

Season gradually: I add salt and other seasonings incrementally, tasting as I go.

Allow for resting: After cooking, I let the pozole rest for a few minutes before serving. This resting period allows the flavors to meld and the dish to cool to an ideal eating temperature. Its also great as leftovers.

So there you go, one more authentic and very ethnic recipe from our southern neighbors. Try these new flavors and go beyond enchiladas and burritos when cooking Mexican food. It’s such a flavor bomb. Try both versions of pozole on GypsyPlate and keep on coming back for more. Next on my list to try might be Pozole Blanco!!

Pozole Verde, on our Gypsy Plate… enjoy!

More great Latin stews:
Columbian Sudado de Pollo
Mexican Carne Adovada
Cuban Fricase de Pollo
Puerto Rican Carne Guisada
Dominican Pollo Guisado
Mexican Beef Birria
Brazilian Moqueca

Pozole Verde

Yield: 10-12 servings

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Pozole Verde is an amazing Mexican stew where pork and hominy simmer for hours in a flavorful tomatillo and pepper based green sauce.

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Ingredients

• 4 Tbsp oil, divided
• 3 pounds pork shoulder or pork butt, cut into large chunks
• 2 pounds country style ribs (you can sub with pork neck bones or spare ribs)
• 10 small tomatillos husks removed, rinsed, and cut in half
• 1 large onion, cut into quarters, divided
• 12 large garlic cloves, divided
• 3 large poblano peppers
• 3 Anaheim peppers, or similar mild green chilis
• 5 serrano peppers
• 3 Tbsp pepita or pumpkin seeds (optional)
• 12 cups of water
• 1 Tbsp + 1 tsp Mexican or regular oregano, divided
• 2.5 tsp cumin, divided
• 2 bay leaves
• 2 chicken bouillon cubes
• 2 tsp salt, plus more to adjust the taste
• 2 tsp pepper, divided
• 1 tsp thyme
• 1 tsp marjoram
• ½ large bunch of cilantro
• 3oz spinach
• 2 cans (25oz) hominy, drained and rinsed

Toppings

• sliced radishes
• lime wedges
• thinly sliced cabbage
• avocado
• chopped cilantro

Instructions

1. Heat 2 Tbsp oil in a large cast iron skillet. Season pork with salt and pepper and sear it on all sides to golden brown on high heat. Plate it out.
2. In the same skillet, heat remaining oil and brown the tomatillo halves, half of the onion onion and 2 garlic cloves. Roast them till they start to char a bit and soften. Plate them out. In the same skillet, roast all the peppers till they are soft and charred. Plate them out. Toast the pepita seeds for few minutes till they start to brown up a bit. Plate them out.
3. Bring 12 cups of water, along with 2 tsp salt, to a boil in a large soup pot or dutch oven. Add the pork shoulder chunks and country style ribs to the boiling water (all the pork should be submerged in the water), and let it simmer for about 10 minutes. Skim any foam and impurities off the top until you get the clear broth.
4. Add 10 garlic cloves, mashed to a paste, to the pot along with the other half of the onion, 1 Tbsp oregano, 2 tsp cumin, chicken bouillon, 1 tsp black pepper and bay leaves. Simmer, covered, for 1.5 hours. Check periodically to make sure the pork is submerged under water. Towards the end, there might be more scum or oil floating on the top. Try to remove as much as possible to get a clear broth.
5. Meanwhile make the verde sauce. Remove the skin, stems and seeds from the peppers and place them in a blender or food processor with roasted tomatillos, garlic, onion, all the peppers, pepita seeds, cilantro with stems, spinach, 1 tsp oregano, ½ tsp cumin, 1 tsp black pepper, 1 tsp thyme, 1 tsp marjoram and 1 cup of simmering broth from the pot. Puree until very smooth.
6. Once the pork is tender after simmering, take it out and shred it into chunks of your desired size. Discard the bones. Remove bay leaves and any onion remnants from the broth.
7. Add the prepared verde sauce to the broth. Add shredded pork back into the pot along with drained hominy, and cook for 30-40 minutes. Taste and adjust the salt or chicken bouillon. Again, there will be green floating foam or oil on top, remove all of that with the help of a spoon or sieve to get a clear pozole.
8. Ladle the pozole verde into the bowls, making sure each bowl has both types of pork meat. Top with all the garnishes and serve with with lime wedges and warm corn tortillas or Mexican rice.

Notes

1. You can use the same recipe using chicken, preferably dark meat. Simply adjust the cooking time, as chicken will cook much quicker than pork. It's called Pozole verde con pollo.
2. Pork: This recipe is great for up to 5 pounds of pork. You can use other pork cuts as well. Pork ribs or feet go great in pozole.
3. Toast the pepitas: I lightly toast the pepita seeds before blending them into the verde sauce. This step enhances their nutty flavor and adds depth to the overall taste.
   
4. Control the heat: Adjust the number and type of peppers based on your spice preference. For a milder pozole, use fewer serrano peppers or substitute with milder varieties.
   
5. Make a smoother salsa verde: Blend the salsa verde sauce ingredients to a very smooth consistency for a good looking and clear green pozole.
   
6. Simmer slowly: I allow the broth to simmer gently, skimming off any impurities. This results in a clearer and more refined broth.
7. Leftovers: Pozole is excellent as leftovers, like any other stew, as all the flavors enhance as it sits for a few days. Allow the it to cool to room temperature before storing. Store leftovers in airtight containers in the refrigerator. It stays good for up to 3-4 days. It also freezes well. Portion it into freezer-safe containers, leaving some space for expansion. It can be stored frozen for up to 2-3 months.
8. Reheat refrigerated pozole on the stovetop over medium heat until hot. For frozen pozole, thaw it in the refrigerator overnight before reheating. When reheating, you might need to add a bit of water or broth if the Pozole has thickened in storage. Adjust the seasoning if needed.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 663Total Fat 47gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 29gCholesterol 181mgSodium 622mgCarbohydrates 10gFiber 3gSugar 3gProtein 50g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.