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Pork Pozole Verde

Updated: Mar 14

Pork Pozole Verde is a Mexican stew made with pork, hominy and salsa verde. It's wholesome, comforting and delicious. The perfect meal for a cold day.

Pork Pozole Verde

Servings: 4-6


  • 1 1/2 Tbsp. avocado (neutral) oil, divided

  • 1 lb. boneless pork chops or roast (very lean), cut into 1 cm pieces

  • 1/2 tsp. Kosher salt

  • 1/4 tsp. black pepper

  • 1 onion (3/4 cup), chopped

  • 4 cloves garlic, crushed

  • 1 1/2 teaspoons ground cumin

  • 1/2 teaspoon ground coriande

  • r1/4 teaspoon cayenne pepper (optional for spice)

  • 4 cups low sodium chicken broth

  • 1 cup salsa verde

  • 1 (28 oz can) hominy, drained

  • 1 (14 oz can) pinto beans, drained

  • 2 Tbsp. masa (optional for thickening)

  • Toppings (optional): cilantro, thinly sliced radishes, avocado, red onion, thinly sliced jalapeno or serrano peppers


  1. Pour 1 Tbsp. of oil into a large pot over medium-high heat.

  2. Sprinkle ½ tsp. salt and ¼ tsp. black pepper onto pork pieces, Add to heated pot and cook for about 5 minutes, turning occasionally, until browned on all sides. Transfer pork to a bowl.

  3. Add remaining ½ Tbsp. of oil and onion and saute for about 5 minutes, until soft. Add garlic and cook for one minute more.

  4. Add reserved pork plus cumin, coriander and cayenne (if using). Stir to coat and cook for 1-2 minutes until spices are fragrant.

  5. Add chicken broth and salsa verde and cover with lid. When it starts to simmer, turn down heat to low. Simmer for 20 minutes. Do not boil.

  6. Add pinto beans, hominy and masa. Simmer for another 10-15 minutes.

  7. Serve hot with toppings of choice.

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