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Green pork pozole in a bowl with garnish.

Easy Pork Pozole Verde

This Savory Pork Pozole Verde blends tender pork shoulder, tomatillos, hominy, pumpkin seeds and fresh herbs that are perfectly simmered.
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Cook Time 3 hours
Course Main Course
Cuisine Mexican
Servings 12
Calories 267 kcal

Ingredients
  

  • 4 pounds bone-in pork shoulder
  • 4 tablespoons avocado oil divided
  • 8 cups chicken broth low sodium
  • 8 cups water
  • 3 bay leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons dried oregano
  • 8 large tomatillos husks removed, rinsed, cut in half
  • 3 poblano peppers stems & seeds removed / halved
  • 2 jalapenos stems & seeds removed/ halved
  • 2 serrano peppers seeds removed
  • 1 white onion chopped
  • 8 cloves garlic diced
  • 1 ¼ cup cilantro chopped
  • 32 oz. can white hominy drained and rinsed
  • 1 tsp. Salt
  • 1/2 tsp. pepper

Garnishes

  • 8 radishes thinly sliced
  • ½ head thinly shredded green cabbage
  • ½ cup white onion diced
  • ½ cup cilantro chopped
  • 3 lime wedges
  • Cotija cheese crumbled
  • hot sauce
  • avocado
  • jalapeno slices
  • pepitas pumpkin seeds
  • corn or flour tortillas

Instructions
 

  • Season pork generously with salt and pepper.
  • Heat two tablespoons of avocado oil in stock pot.
  • Sear all sides of pork shoulder until browned.
  • Add chicken broth, bay leaves, cumin, chili powder, and oregano. Stir and bring to a boil.
  • Lower heat, cover and simmer for one hour.
  • Preheat oven to 425 degrees F.
  • Prepare tomatillos, poblano, jalapeno, and serrano peppers by removing husks, stems and seeds.
  • Cut in halves, add to baking sheet with diced onion and garlic.
  • Drizzle baking sheet with 2 tablespoons of oil and lightly season with salt and pepper. Roast for 20 to 30 minutes or until soft. Cool for 10 minutes.
  • Place cilantro and roasted vegetables into blender. Add in one cup of broth from the pork and blend until smooth.
  • Pour mixture over the pork shoulder, cover and simmer for two additional hours until completely tender.
  • Move pork to a cutting board for shredding. Discard bone, search out and remove the bay leaves in broth.
  • Return shredded pork back into soup and stir in hominy.
  • As soup simmers, prepare garnishes. Dish up bowls and serve with preferred garnishes.