verde pork posole recipe
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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.
Course Soup
Cuisine Mexican
Keyword posole
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 16
Calories 165kcal

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

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

Nutrition

Calories: 165kcal | Carbohydrates: 13g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 274mg | Potassium: 416mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1.3% | Vitamin C: 12.8% | Calcium: 3.6% | Iron: 9.3%