Are you craving a deeply flavorful, comforting, and satisfying meal? Look no further than this recipe for Pozole Verde with Pork! This vibrant green stew, a cornerstone of Mexican cuisine, is packed with tender pork, hominy, and a medley of fresh herbs and spices. It's surprisingly easy to make, perfect for a cozy weekend dinner or a special occasion gathering. Whether you're a seasoned home cook or just starting your culinary journey, this recipe will guide you through creating a truly delicious and authentic pozole verde. Get ready to impress your family and friends with this healthy and flavorful dish!
Ingredients:
This recipe makes a generous serving, perfect for sharing! Adjust ingredient quantities as needed.
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For the Pork:
- 2 lbs boneless pork shoulder, cut into 2-inch chunks
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- ½ tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
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For the Pozole:
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can tomatillos, drained and roughly chopped
- 4 cups chicken broth
- 2 cups water
- 1 (15 oz) can hominy, rinsed and drained
- 1 cup chopped cilantro
- ½ cup chopped green onions
- 2 serrano peppers, thinly sliced (optional, adjust to your spice preference)
- Lime wedges, for serving
Instructions:
Step 1: Preparing the Pork
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the pork chunks on all sides. This step develops rich flavor.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Stir in the cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, to toast the spices.
- Season with salt and pepper to taste.
- Pour in enough water to just cover the pork. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the pork is very tender and easily shreds.
Step 2: Making the Pozole Verde
- While the pork simmers, prepare the pozole verde. Heat olive oil in a separate pot over medium heat. Sauté the chopped onion and garlic until softened.
- Add the tomatillos and cook for about 5 minutes, stirring occasionally, until slightly softened.
- Add the chicken broth and water. Bring to a simmer.
- Once the pork is tender, remove it from the pot and shred it using two forks.
- Add the shredded pork, hominy, and the tomatillo mixture to the pot. Stir well to combine.
- Simmer for another 15 minutes to allow the flavors to meld.
Step 3: Serving the Pozole Verde
- Stir in the chopped cilantro and green onions.
- Add the sliced serrano peppers (if using) just before serving.
- Serve hot, garnished with extra cilantro, green onions, and a squeeze of lime juice.
Cooking Tips for the Best Pozole Verde:
- For even more tender pork, consider using a slow cooker. Simply brown the pork as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- Feel free to add other vegetables, such as diced potatoes, carrots, or zucchini, along with the hominy.
- If you prefer a smoother pozole, blend a portion of the tomatillo mixture before adding it to the pot.
- Adjust the amount of serrano peppers to your preferred level of spiciness.
Variations:
- Chicken Pozole Verde: Substitute 2 lbs of boneless, skinless chicken thighs for the pork. Adjust cooking time accordingly.
- Vegetarian Pozole Verde: Omit the meat and add 1 (15 oz) can of black beans or other beans for extra protein and heartiness.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 15-20g
- Carbohydrates: 40-50g
Enjoy your homemade pozole verde! It's a delicious and satisfying meal that’s perfect for any occasion. Let us know in the comments how yours turned out!