Best pork pozole verde recipe - Main course

Author: Barbara Delacruz  

Pork Pozole Verde is a hearty, flavorsome soup made with tender pork, hominy, and a vibrant Verde sauce! Pork pozole verde is a traditional Mexican stew loaded with tender braised pork and hominy in a green chile broth.

Easy Pork Pozole Verde Recipe

Easy Pork Pozole Verde Recipe
Pork Pozole Verde is a hearty, flavorsome soup made with tender pork, hominy, and a vibrant Verde sauce! It’s a delicious bowl of comfort food that will warm you from the inside out! (You can use this recipe to make delicious chicken pozole verde as well. Simply use chicken instead of pork!)
Provided by: Capri Lilly
Total time: 140 minutes
Cook time: 120 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: Mexican
Number of ingredients: 23
Ingredients:
  • 2 lb Pork Shoulder, cut into smaller pieces (or a variety of pork pieces)
  • 1/2 White Onion, roughly chopped
  • 1 Bay Leaf
  • 6 cups Beef or Chicken Broth
  • 2 cups Water
  • Salt and Pepper
  • 2 {25 ounce] cans Mexican-style hominy, drained and rinsed
  • 1.25 cup Broth (Take broth from the simmering meat and broth)
  • 1.5 lbs Tomatillos, husked and rinsed
  • 3 Poblano Chiles, cut in half lengthwise, seeds and core removed
  • 3 Jalapeño Peppers, seeds removed
  • 2 Serrano Peppers, seeds removed (optional)
  • 7 Garlic Cloves
  • 2/3 cup Fresh Cilantro, packed tightly
  • 2 tbsp Dried Oregano Leaves
  • 1 tsp Chili Powder
  • 1/2 White Onion, roughly chopped
  • 1/2 head of green cabbage, very thinly sliced
  • 3 Limes, cut into wedges
  • 2 Avocados, pit removed sliced
  • 8 Radishes, thinly sliced
  • Fresh Cilantro
  • Tortilla Chips
Nutrition:
  • Calories: 364 kcal
  • Serving Size: 1 serving
How to cook:
  1. Season the pork (or chicken) generously with salt and pepper on all sides. In a large Enameled Cast Iron Dutch Oven over medium heat, pan sear the pork (or chicken) until they are browned on all sides, about 6 minutes. Work in batches.
  2. Add all the seared pork into the dutch oven. Then, add the water, broth, bay leaf, and chopped onion. Reduce the heat to a simmer, cover, and cook for 1 1/2 hours or until the pork is tender and easily breaks apart with a fork.
  3. PREPARE THE VERDE SAUCE.While the dish is simmering, prepare the verde sauce. Add the ingredients for the sauce into a blender and pulse until fully combined. In a separate saucepan over medium heat, add 1 tbsp of cooking oil. Then, add the verde sauce and let it simmer for 15 minutes or until it becomes a deeper green. Make sure to stir occasionally.
  4. Returning to the simmering meat, first, remove the excess fat that may have accumulated on the side of the pot. Then, remove any of the bones. Take the larger pieces of pork and shred them. (If using a large pork shoulder or chicken, shred all of it)
  5. Add the green sauce and hominy to the dutch oven with the meat and broth. Stir to combine, then cover and reduce the heat to a simmer. Let the dish simmer for about 30 minutes.
  6. Serve the Pozole Verde with your favorite toppings and ENJOY!
Notes: Pork Pozole Verde, Pork pozole verde is a rich and flavorful Mexican stew loaded with tender braised pork shoulder and hominy in a green chile broth.

THE BEST GREEN POZOLE

you how to make the the best pozole verde (green pork pozole) omg Claudia Regalado Duration: 8:04

Green Pozole With Pork Recipe

I want to share this Pozole Verde recipe with you. Verde, My family has preferred it over the Duration: 11:19

Pozole Verde - Green Pork Pozole

Pozole is one of my favorite soups, its rich in flavor, you can add a lot of condiments, and it is Duration: 8:46

Pork Pozole Verde

Pork Pozole Verde
Pork pozole verde is a traditional Mexican stew loaded with tender braised pork and hominy in a green chile broth. It's cozy, a little spicy, and packed with flavor!
Provided by: Jenny
Total time: 255 minutes
Cook time: 240 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 21
Ingredients:
  • 4 lbs. bone-in pork shoulder
  • 4 tablespoons neutral oil (divided)
  • 1 white onion (chopped)
  • 6 garlic cloves
  • 2 bay leaves
  • 8 cups homemade chicken stock
  • 2 teaspoons ground cumin
  • 32 oz. can white hominy (drained)
  • 3 poblano peppers (stem and seeds removed, and cut in half)
  • 6 large tomatillos (husks removed, rinsed, and cut in half)
  • 1 jalapeño (stem removed and cut in half)
  • 1 cup chopped cilantro leaves and stems (packed)
  • Kosher salt
  • Freshly cracked black pepper
  • 4 radishes (thinly sliced)
  • 1 1/2 cups thinly shredded green cabbage
  • 1/2 cup diced white onion
  • 1/2 cup chopped cilantro
  • Lime wedges
  • Cotija cheese (crumbled)
  • Corn or flour tortillas (warmed)
Nutrition:
  • Serving Size: 2 cups
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 900 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Carbohydrate: 26 g
  • Fiber: 6 g
  • Protein: 22 g
  • Cholesterol: 60 mg
How to cook:
  1. Preheat an oven to 350 F. Liberally season the pork shoulder all over with kosher salt and pepper. Heat 2 tablespoons of oil in a large (5 qt) dutch oven over medium-high heat. Once the oil is very hot, sear the pork all over so that it’s deeply golden brown. Turn off the heat and add the onion, garlic, bay leaves, cumin, and chicken stock.
  2. Cover the dutch oven with a lid and transfer to the oven for 3 hours, turning the pork 1-2 times. Once the pork is tender, remove the dutch oven from the oven and let the pork rest in the juices for 30 minutes.
  3. While the pork rests, crank the oven temperature up to 425 F. Line a rimmed baking sheet with parchment paper and toss the poblanos, jalapeño, and tomatillos with the remaining 2 tablespoons of oil. Season with salt and pepper. Roast for 20 minutes, until the veggies are soft.
  4. Remove the pork from the broth and shred with forks. Set aside and keep the bone.
  5. Discard the bay leaves from the broth. Using a slotted spoon, scoop the onions and garlic from the broth into the carafe of a high-powered blender. Add 1 cup of the broth and all the roasted veggies from the tray, including their juices. Add the chopped cilantro and blend until smooth.
  6. Pour the green sauce in the dutch oven with the rest of the broth and add the shredded pork, pork bone, and hominy. Simmer for 45 minutes on medium-low heat and season to taste with salt and pepper.
  7. Serve topped with shredded cabbage, diced onion, cilantro, sliced radishes, cotija, and lime wedges. Enjoy with warmed tortillas on the side for dipping.
Notes: Martha's Pork Pozole Verde, Ingredients · 4 - 4 ½ pounds bone-in pork shoulder quartered · 1 tablespoon kosher salt · 1 large white onion quartered · 1 ½ pounds tomatillos

Pork Pozole Verde

Pork Pozole Verde
Turn up the heat with flavorful braised pork pozole soup made with chiles, tomatillos and hominy.
Provided by: MyRecipes
Total time: 150 minutes
Cook time: 130 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 12
Ingredients:
  • 2 pounds boneless pork shoulder, cut into 1- to 1 1/2-inch pieces
  • 1 pound tomatillos, husked and halved
  • 2 poblano chiles, or pasilla chiles, stemmed, quartered, seeds and veins removed
  • 2 jalapeno chiles, stemmed, halved, seeds and veins removed
  • ½ cup cilantro leaves, coarsely chopped
  • 6 cloves garlic
  • 2 small onions, 1 cut into 6 or 8 chunks and 1 cut into 1/2-inch dice
  • 6 cups chicken stock, divided
  • Salt and pepper
  • 2 tablespoons canola oil, or other neutral-flavored oil, divided
  • 3 15-oz. cans or 2 25-oz. cans hominy, drained
  • 1 ½ teaspoons dried oregano
Nutrition:
  • Calories: 390 calories
  • Carbohydrate: 30 g
  • Cholesterol: 75 mg
  • Fat: 17 g
  • Fiber: 5 g
  • Protein: 28 g
  • Saturated Fat: 4.5 g
  • Sodium: 750 mg
How to cook:
  1. In a blender, combine tomatillos, poblanos, jalapenos, cilantro, garlic and chunked out onion and pulse to coarsely chop. Add 1 cup of chicken stock and puree.
  2. In a large skillet over medium-high heat, warm 1 tablespoon of oil. Add tomatillo mixture and bring to a boil. Reduce to medium and cook, stirring occasionally, until the sauce thickens and becomes medium green, about 20 minutes. Remove from heat, add salt and pepper to taste, and set aside.
  3. While the tomatillo mixture is cooking, in a small stockpot or Dutch oven over medium-high heat, warm remaining 1 tablespoon of oil. Add half the pork and cook until browned on all sides, about 5 minutes. Use a slotted spoon to remove browned pork to a plate and set aside. Repeat with remaining pork.
  4. Add diced onion to the pot and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Add remaining 5 cups of chicken broth, scraping up any browned bits. Add pork, hominy and oregano and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, for 15 minutes.
  5. Stir in tomatillo mixture and continue cooking, stirring occasionally, until the pork is very tender, 1 to 1 1/2 hours. Add salt and pepper to taste. Serve pozole topped with suggested garnishes.
  6. For garnish, add diced or sliced avocado, shredded lettuce or cabbage, chopped onion, chopped cilantro, sliced radishes, lime wedges, and/or tortilla chips.
Notes: Pozole Verde - Green Pork Pozole, Pozole is one of my favorite soups, its rich in flavor, you can add a lot of condiments, and it is Duration: 8:46

Martha's Pork Pozole Verde

Martha's Pork Pozole Verde
Martha's Pork Pozole Verde is an authentic Pozole Verde recipe made by my friend and our nanny, Martha! I love it so much!
Provided by: Alex
Yields: 12 servings
Number of ingredients: 17
Ingredients:
  • 4 - 4 ½ pounds bone-in pork shoulder (quartered)
  • 1 tablespoon kosher salt
  • 1 large white onion (quartered)
  • 1 ½ pounds tomatillos (husked and rinsed)
  • 4 large poblano pepper (cut in half lengthwise, seeds and core removed)
  • 2 tablespoons extra virgin olive oil
  • 4 cups (packed, loosely chopped green leaf lettuce (or 1 head))
  • 2 cups (packed, loosely chopped cilantro leaves and tender stems)
  • 6 cloves garlic
  • 2 [25 ounce] cans Mexican-style hominy (drained and rinsed)
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • ½ head iceberg lettuce of green cabbage (very thinly sliced)
  • 6 radishes (thinly sliced)
  • whole red chiles (torn into small pieces (optional for spicy. You can also use crushed red chile flakes))
  • Freshly chopped cilantro
  • 2 limes (cut into wedges)
How to cook:
  1. Preheat oven to 375 and line a large baking sheet with parchment paper.
  2. Heat a large pot or dutch oven over medium-high heat. When hot, add the pork, fat side down, to the skillet and sear until golden, 3 to 4 minutes.
  3. Pour in enough water so that the pork is covered by one inch and bring to a boil. Once boiling, add 1 tablespoon of kosher salt and reduce heat to a rapid simmer and cook, covered, for 45 minutes.
  4. Place the onion in a high-speed blender and add 3-4 ladles (about 1 cup) of the boiling water from the pot and blend until smooth. Pour into the stew pot. Cover and continue to simmer. (Keep the blender out, you’re going to need it a few more times).
  5. Meanwhile, place the tomatillos and poblano peppers on the prepared baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat and transfer to the oven. Roast until the poblanos are tender and the tomatillos have softened, about 15 minutes.
  6. Place the tomatillos and poblano peppers in the blender with 3-4 ladles of the liquid from the boiling pot. Blend until smooth and add to the stew. Cover and continue to cook.
  7. Meanwhile, place the cilantro, green leaf lettuce, garlic with 3-4 ladles of the liquid from the boiling pot. Blend until smooth and add to the pot of stew.
  8. Continue to simmer, covered, until the pork is very tender, about 2 - 2.5 more hours.
  9. Using tongs, transfer the tender pork to a cutting board and cut into small, bite sized cubes and transfer back to the stew pot. Taste the stock and add more salt, as needed. The soup will need more than you think since it’s a very large pot of soup and you use water as the base to make the broth. Then, add the hominy (be sure to drain and rinse!) and continue to cook, covered, until the hominy is tender, about 20 more minutes.
  10. When ready to serve, ladle the pozole into bowls and top with lettuce (or cabbage), sliced radishes, torn chiles (optional), cilantro, and serve with a lime wedge! Enjoy!
Notes: THE BEST GREEN POZOLE, you how to make the the best pozole verde (green pork pozole) omg Claudia Regalado Duration: 8:04
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