This comforting Pozole Verde is packed with flavor from tender pork, zesty green chilies, and spices. It’s warming, hearty, and oh-so-satisfying! It’s like a hug in a bowl! I love ... Read more
Ingredients
Instructions
In a large pot, combine the pork shoulder chunks, quartered onion, 4 cloves of garlic, and water (or chicken broth). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer and let it cook for about 1.5 hours, or until the pork is tender and easily shreds with a fork.
Carefully remove the pork pieces from the broth and set them aside. Allow them to cool slightly, then shred the meat into bite-sized pieces. Strain the broth to remove solids and return the clear broth to the pot. This helps keep your soup clear and delicious!
Now, it’s time to add the drained hominy to the strained broth. Bring the mixture back to a simmer over medium heat. The hominy will soak up all the flavors, making your pozole even tastier.
In a blender, combine the serrano or jalapeño peppers, fresh cilantro (stems and all), the chopped onion, 2 cloves of garlic, oregano, cumin, and about a cup of the warm broth from the pot. Blend the mixture until it’s nice and smooth. This green sauce is packed with flavor!
Pour the blended green sauce into the pot with the hominy and broth. Stir everything together until well mixed, allowing all those delicious flavors to come together.
Add the shredded pork back into the pot. Give it a taste and season with salt as needed. Simmer for an additional 20-30 minutes, letting the flavors meld together beautifully.
Once your pozole is ready, serve it hot in bowls. Top with your favorite toppings, such as shredded lettuce, sliced radishes, diced avocado, chopped onion, and a squeeze of lime juice. This adds freshness and texture to each delicious spoonful!
Pair your comforting pozole with warm tortillas or crispy tostadas for a full and satisfying meal. Enjoy every bite of this hearty dish!
