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Recipes » Soups » Verde Pork Pozole Recipe

Verde Pork Pozole Recipe

Posted on August 29, 2019 By Chef Billy Parisi

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Verde Pork Pozole Recipe is a delicious soup with hominy and fresh corn.  This soup is verde-style with shredded pork and is absolutely delicious.  In addition, try making my other delicious recipes for Grilled Thick Cut Pork Chops with Black Bean Corn Salsa or Maple Glazed Pork Chops with Bean Cassoulet.

verde pork posole recipe in a bowl served with corn and avocado

We are huge soup fans in our house and this pork pozole may be one of your favorites.  There is just something about this that is just unbelievable and will keep you coming back for seconds and thirds.  It’s loaded with chunks of vegetables, slow-roasted pork and has such an amazing broth.

If you’ve never heard of this, then let me just start by saying welcome to your new favorite soup!

What Is It Made Of

Pozole soup is a broth-based soup consisting of onions, hominy, and often times pork as the protein.  There are some variations with meat where either a beef shoulder or shank is used in addition to chicken.  There are also different broth types of pozole soup from verde, to rojo or to simply plain or stock flavored.

It’s is a very simple soup and can take as little as 30 minutes to put together and as much as 3 hours.  I personally like to take my time prepping everything, searing up the meat properly as well as roasting it correctly.  Just like any soup, it always tastes better the next day after it has time for all of the flavors to infuse.

Difference Between Pozole And Posole

There are variations in the way it is spelled and pronounced based on where you are in Latin America.  Pozole traditionally has pork, hominy, and broth, which is what this version is.  You may see posole as well, but rest assured it is the same.

Is It Healthy

By normal everyday standards in the United States, I would say pozole soup can be really healthy.  It is loaded with fresh vegetables, protein, and broth.  There is minimal oil for roasting used and if you wanted to go the extra mile, simply use no oil and trim the fat completely from the pork.

What is Hominy

If you’re wondering what hominy is in this pork pozole recipe, don’t be alarmed because I get this question all of the time.  Hominy is simply dried corn or maize, that is reconstituted in a diluted lye solution, a.k.a lime juice.

I know, it sounds kind of crazy right?  I can assure you it’s totally normal.  The solution helps the hominy soften up by loosening up the hulls from kernels.  Just like anything though, drain it and rinse it before putting it into the soup.

hominy draining in the sink in a colander

How to Make Pork Pozole

Here’s how easy it is to make pork pozole verde:

roasted tomatillos and corn on a sheet tray
blending tomatillos with lemons and spices

1.  Roast some serrano peppers and tomatillos.  If serrano peppers are nor available then use jalapeños.

2. Puree the peppers and tomatillos with some herbs and spices in a blender.

3. Brown a pork shoulder in a large pot.  If the pork shoulder is too big simply cut it in half and do it in batches.  The pork will shrink up as it roasts.

pork shoulder browning in a large soup pot
browned pork with blended tomatillos in a soup pot
shredded cooked pork on a sheet tray

4. Saute some onions and garlic until browned in olive oil and add to the pork pot.

5. Pour the pureed serrano and tomatillo mixture over top along with some stock and simmer.

6. Finish the soup with hominy, freshly cooked corn, sea salt, and pepper.

7. Serve the Pozole Soup.

pork pozole soup in a bowl with radishes and avocado

What Does It Go Well With

Pozole soup becomes even more delicious in flavor when toppings are added to it.  Here are some of the optional and traditional toppings:

  • Avocado
  • Radishes
  • Lemons
  • Fresh oregano
  • Sour cream
  • Pepitas

You could also add things such as cabbage, onions, tortilla chips or tostadas.

How to Make It in a Slow Cooker

While I didn’t make this recipe in a slow cooker it is definitely crock-pot friendly, so please feel free to cook it up in there.

  • Roast some serrano peppers and tomatillos.
  • Puree the peppers and tomatillos with some herbs and spices.
  • Add the puree, pork, and stock to a crockpot along with onions, garlic, and hominy.
  • Cook on low for 6 hours or on high for 4 hours.

If you have a saute function on the crockpot, I would recommend searing the pork first before adding in all of the ingredients.

Pork or Chicken Pozole

Traditionally pozole soup uses pork but lets me tell you that I’ve made chicken pozole quite a few times and it is every bit as fantastic this one.  The process to make a chicken version is very similar to that of a pork pozole but obviously chicken cooks and breaks down much faster so the cooking time will obviously quicker as well.

This is one of the reasons I like chicken pozole, however, if you’ve been following me for quite a while then you know I’m a bit of a traditionalist so pork it is for me, most of the time anyway.

pork pozole soup with a verde broth and topped of with pepitas and oregano

Recipe Chef Notes + Tips

How to Reheat: To reheat it, simply place the desired amount back into a saucepot and cook over low heat until warm.  Alternatively, you can place a small amount in a bowl and heat in a microwave until hot.

How to Store: Pozole soup will refrigerate well, with all of the toppings separate, covered for up to 5 days.  Likewise, it freezes well, with all of the toppings separate, covered for up to 3 months.

More Soup Recipes

If you love this pork recipe then you will love these soup recipes!

  • Chicken Dumpling Soup
  • Ribollita Soup Recipe
  • Classic French Onion Soup Recipe
  • Lasagna Soup
  • Pork Confit and Split Peas Soup Recipe

Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

verde pork posole recipe
Print Recipe
5 from 13 votes

Verde Pork Pozole Recipe

A delicious zesty pozole soup recipe with hominy and fresh corn. This pozole is verde style with shredded pork and is absolutely delicious.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Soup
Cuisine: Mexican
Servings: 16
Calories: 165kcal
Author: Chef Billy Parisi

Ingredients

For the Posole:

  • 8 to matillos husk removed
  • 2 seeded serrano peppers
  • ¼ cup of pepitas
  • 1 tablespoon of cumin
  • 2 teaspoons of sugar
  • 3 tablespoons of dry oregano
  • Juice of 2 lemons
  • 20 to 25 cilantro leaves with stems
  • 2 tablespoons of olive oil
  • 2- pound pork shoulder roast
  • 2 small diced medium sized yellow onions
  • 4 finely minced cloves of garlic
  • 96 ounces of chicken stock
  • Three 25-ounce cans of strained and rinsed hominy
  • 2 cups of cooked corn sliced off the cob
  • sea salt and fresh cracked pepper to taste

For the Garnishes:

  • Sliced radishes for garnish
  • Diced avocado for garnish
  • Lemon or lime slices for garnish
  • Fresh oregano leaves for garnish
  • Pepitas for garnish

Instructions

  • Preheat the oven to 400°.
  • add the tomatillos and seeded serrano peppers to a sheet tray lined with parchment paper along with 4 ears of corn on the cob.
  • Roast the vegetables in the oven for 20 to 25 minutes or until they are browned.
  • Next, add the serrano peppers to a blender along with the tomatillos, pepitas, cumin, sugar, dry oregano, lemon juice, and cilantro leaves and puree on high until smooth and set aside.
  • Shuck the cooked corn and slice the corn off the cob. Note: Wait a few minutes to shuck as it will be hot.
  • Season the pork on all sides with salt and pepper and sear it over high heat in a large cast-iron pot with a lid with 1 tablespoon of olive oil until golden brown on all sides. Set the pork aside on a plate.
  • Turn the pot to high heat with 1 tablespoon of olive oil and caramelize the onions and garlic. Once browned add in the seared pork, the verde sauce, chicken stock salt, and pepper and cook over low heat for 3 hours or until the pork shreds apart with ease.
  • Finish the soup by adding in the hominy and cooked corn. Adjust any seasonings.
  • Add optional garnishes: radishes, avocado, lemon slices, fresh oregano leaves, and pepitas.

Notes

Chef Notes:
  • If serrano peppers are nor available then use jalapeños.
 
  • Wait a few minutes to shuck the corn as it will be hot.
 
  • If the pork shoulder is too big simply cut it in half and do it in batches.  The pork will shrink up as it roasts.
 
  • Just like any soup, pozole always tastes better the next day after it has time for all of the flavors to infuse.

Nutrition

Calories: 165kcal | Carbohydrates: 13g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 274mg | Potassium: 416mg | Fiber: 1g | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 10.6mg | Calcium: 36mg | Iron: 1.7mg

 

Verde Pork Pozole Recipe was last modified: March 13th, 2020 by Chef Billy Parisi

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Comments

  1. Jess says

    January 11, 2021 at 9:06 pm

    5 stars
    I made this for dinner tonight. It made so much that I have plenty for tomorrow’s lunch. It was delicious and my kids and husband loved it also.

    Reply
  2. Katie says

    October 22, 2020 at 10:54 pm

    5 stars
    Second time making this recipe and it’s so easy and really delicious. Can’t wait to try it in an instapot, as im struggling to get the pork shoulder super tender on the stove. I also modified to be whole30: omit sugar and use cauli rice- just as good!!
    Any tips on what type of pork shoulder to buy would be appreciated!!

    Reply
    • Chef Billy Parisi says

      October 23, 2020 at 1:57 pm

      There’s really only a shoulder and a butt so there aren’t tons of options. The biggest thing is just to have patience while it cooking. Cut the pork up into smaller chunks so that it can cook quicker as well.

      Reply
  3. Sandra says

    July 31, 2020 at 9:03 am

    5 stars
    Excellent flavors! Simmered slow on the stove for 3-4hrs. I made this last night and even my toddlers devoured the soft juicy pork and hominy. Thank you for sharing!

    Reply
    • Chef Billy Parisi says

      July 31, 2020 at 3:10 pm

      Fantastic!

      Reply
  4. Jessica says

    October 12, 2019 at 12:00 pm

    5 stars
    I cooked this last night for my family and it was a hit! I followed the recipe exactly how it was posted except I finished cooking it in my pressure cooker. Thank you for sharing.

    Reply
  5. Jessica says

    October 12, 2019 at 11:58 am

    5 stars
    I cooked this last night for my family and it was a hit! I followed the recipe exactly how it was posted except I finished cooking it in my pressure cooker. Thank you for sharing.

    Reply
    • Chef Billy Parisi says

      October 12, 2019 at 6:48 pm

      Awesome, so glad it worked so well for you all!

      Reply
  6. Kristyn Merkley says

    September 13, 2018 at 6:30 pm

    5 stars
    This looks absolutely delicious!

    Reply
  7. Jamielyn says

    September 13, 2018 at 11:34 am

    5 stars
    The flavors in this soup looks incredible! Yum!

    Reply
  8. Erin | Dinners,Dishes and Dessert says

    September 13, 2018 at 10:45 am

    5 stars
    This needs to happen at my house very soon! So hungry for this!

    Reply
  9. Liz says

    September 12, 2018 at 3:29 pm

    5 stars
    You always make the best recipes! I haven’t seen hominy since my Mom used to serve it years ago!

    Reply
  10. Rachael Yerkes says

    September 12, 2018 at 10:45 am

    5 stars
    This is perfect for cool Fall nights!

    Reply
  11. Tara Kuczykowski says

    September 12, 2018 at 7:20 am

    5 stars
    Oh, this looks fabulous — I love that you used pork in it!

    Reply
  12. Aimee Shugarman says

    September 12, 2018 at 7:11 am

    5 stars
    I love this posole recipe…and that it can be made in crockpot! So good.

    Reply

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ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

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