Verde Pork Posole Recipe

Verde Pork Posole Recipe: A delicious zesty posole soup recipe with hominy and fresh corn.  This pozole is verde style with shredded pork and is absolutely delicious.

I am such a soup guy, no other way to put it.  I can’t think of anything else that you can eat all day, it be mostly healthy, and it be so darn comforting.  All of the same thoughts, and more describe the pork pozole recipe.  There is just something about posole that is just unbelievable.  From its taste and texture to the hominy that is sprinkled through, posole is incredible.

If you’ve never heard of posole, then let me just start by saying welcome to your new favorite soup!  While I didn’t make this pork posole recipe in a slow cooker it is definitely crock pot friendly, so please feel free to cook it up in there.  Regardless if you are cooking on the stove top or slow cooking it on the countertop, be ready for some bursting flavors.

What is Posole Soup?

Posole soup is a broth based soup consisting of onions, hominy and usually 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 in posole soup from verde, to rojo or to simply plain or stock flavored.

Posole 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 correctly as well.

When it comes to prepping food, some of my favorite things that help me every single day are my Franke products.  Whether it be rinsing fresh produce on my Franke roller mat, or spraying down everything with faucet hose, all the way to my favorite thing, my gorgeous gooseneck pot filler.  Not one gram of food can be prepared in my kitchen without Franke, so thank you guys!

What is Hominy?

If you’re wondering what hominy is 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.

I know, it sounds kind of crazy right?  I can assure you it is 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 posole soup.

How to Make Posole:

• Roast some serrano peppers and tomatillos.
• Puree the peppers and tomatillos with some herbs and spices.
• Brown a pork shoulder in a large pot.
• Saute some onions and garlic and add to the pork pot.
• Pour the pureed mixture over top along with some stock and simmer.
• Finish the soup with hominy, corn, salt and pepper.
• Serve the Posole Soup:
  • with avocado, radishes, lemons and oregano
  • with sour cream and pepitas
  • by itself

Crock Pot Posole:

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

Pork Posole or Chicken Posole?

Traditionally posole soup uses pork but let me tell you that I’ve made chicken posole quite a few times and it is every bit as fantastic as a pork posole.

The process to make a chicken posole is very similar to that of a pork posole 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 posole, however if you’ve been following me fore quite a while then you know I’m a bit of a traditionalist so pork posole it is for me, most of the time anyways.

Posole Recipes:

Chicken Posole

Posole Rojo

Beef Posole

5 from 6 votes

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Verde Pork Posole Recipe

A delicious zesty posole soup recipe with hominy and fresh corn. This pozole is verde style with shredded pork and is absolutely delicious.

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

1. Preheat the oven to 400°.
2. add the tomatillos and seeded serrano peppers to a sheet tray lined with parchment paper along with 4 ears of corn on the cob.
3. Roast the vegetables in the oven for 20 to 25 minutes or until they are browned.
4. 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.
5. Shuck the cooked corn and slice the corn off the cob. Note: Wait a few minutes to shuck as it will be hot.
6. 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.
7. 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.
8. Finish the soup by adding in the hominy and cooked corn. Adjust any seasonings.
9. Add optional garnishes: radishes, avocado, lemon slices, fresh oregano leaves and pepitas.

Recipe Notes

Note: Wait a few minutes to shuck as it will be hot.

This is a sponsored conversation written by me on behalf of Franke Kitchen Systems. The opinions and text are all mine.