🌿 Mexican Green Chile Posole (Pozole Verde)
Ingredients
(Serves 6–8)
For the Posole:
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2 lbs pork shoulder (or chicken thighs), cut into chunks
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1 tbsp oil or lard
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1 medium onion, chopped
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4 cloves garlic, minced
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6 cups chicken or pork broth
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1 (25 oz) can white hominy, drained and rinsed (about 3 cups)
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Salt to taste
For the Green Chile Sauce:
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6 tomatillos, husked and rinsed
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3–4 roasted green chiles (Hatch, Anaheim, or poblanos), peeled and seeded
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1 jalapeño (optional, for heat)
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½ cup fresh cilantro leaves
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½ cup chopped onion
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2 cloves garlic
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1 tsp cumin
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Juice of ½ lime
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½ cup broth (for blending)
🫕 Instructions
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Sear the meat:
Heat oil in a large pot over medium-high.
Season pork with salt, then sear in batches until browned on all sides. Remove and set aside. -
Sauté aromatics:
In the same pot, add onion and garlic. Cook 2–3 minutes until fragrant. -
Make the green chile sauce:
In a blender, combine tomatillos, roasted chiles, jalapeño (if using), cilantro, onion, garlic, cumin, lime juice, and broth.
Blend until smooth. -
Combine:
Return pork to the pot. Pour in the green sauce and the remaining broth.
Bring to a simmer and cook covered for 45–60 minutes, or until pork is tender. -
Add hominy:
Stir in hominy and cook another 15–20 minutes, uncovered, so flavors blend and the broth thickens slightly.
Taste and season with salt and a little extra lime if needed.
🌮 To Serve
Garnish with your favorite toppings:
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Shredded cabbage or lettuce
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Diced avocado
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Radish slices
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Chopped onion
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Cilantro
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Lime wedges
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Crushed oregano
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Warm corn or flour tortillas on the side
🔥 Variations
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Chicken Version: Use shredded rotisserie chicken and simmer only 30 minutes total.
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Spicy Verde: Add extra jalapeños or a roasted serrano pepper to the sauce.
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Green Chile Shortcut: Use 1½ cups of good-quality jarred green chile sauce if short on time.
Would you like me to include a slow cooker / Instant Pot version or keep it as a stovetop-only recipe?
