Pozole Verde

The Best Ever

My pozole verde recipe is made from scratch with various cuts of pork for a rich broth with hominy, tomatillos, green chilies, pepitas and fresh herbs.



– To a large pot, add the pork shoulder, ham hocks...


... onion, carrot, celery, garlic, bay leaves and salt. Pour in the water. Bring to a boil, then reduce heat and simmer until the pork is fall apart tender.


– Remove the pork from the pot and shred it with forks. Cover the shredded meat and set aside. – Strain the stock and discard the solids. Return the strained stock to the large pot and keep at a simmer.


– While the pozole stock is cooking, heat the vegetable oil in a large pan. Add the onion and peppers. Cook to soften.


– Stir in the pumpkin seeds and cook until the seeds start to brown and some begin to pop. – Stir in the garlic, Mexican oregano, thyme, cumin, and salt and pepper. Cook, stirring.


– Transfer to a food processor along with the tomatillos and radish leaves. – Pour in he stock from the simmering pozole stock. Process until smooth.


– Pour the verde sauce back into the pan and simmer to thicken. – Swirl the green sauce into the simmering stock. Add the hominy and reserved shredded or chopped pork. Taste and adjust for salt. – Simmer to heat through.


– Serve the pozole verde into bowls and top with your chosen garnish, or serve the garnish on the side for diners to garnish as desired.




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