Traditional Mexican Pozole Verde
Pozole is a beloved traditional Mexican soup that brings warmth and comfort to any gathering. This authentic recipe, passed down through generations, features tender pork shoulder, hominy, and a medley of spices that creates a rich and flavorful broth. Celebrated at festive occasions and family dinners, this pozole verde is not only delicious but versatile, allowing you to customize it with your favorite toppings. Enjoy it with fresh lime, crisp radishes, and crunchy cabbage for a refreshing contrast. Perfect for sharing, this hearty soup will have everyone asking for seconds—definitely a crowd-pleaser!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Pork shoulder
1 1/2 lbs (cut into cubes after cooking)
Garlic cloves (whole)
2 (peeled)
Cumin powder
1 tablespoon (none)
Onion
1 (chopped, divided)
Garlic cloves (chopped)
2 (chopped)
Oil
2 tablespoons (none)
Black pepper
1/2 teaspoon (none)
Cayenne pepper
1/2 teaspoon (none)
California chili powder
2 tablespoons (none)
Salt
1 tablespoon (to taste)
Oregano
1/4 teaspoon (none)
Canned white hominy
4 cups (drained and rinsed)
Pork broth
3-5 cups (reserved from cooking pork shoulder)
Canned diced green chilis
1 cup (optional)
Salt
to taste (for seasoning)
Fresh jalapenos
2 (chopped, optional)
Ancho chilies
3 (seeded and stemmed (for garnish, optional))
Instructions
1
Begin by preparing your ingredients: chop the onion, peel and chop the garlic, and get the hominy drained and rinsed. If using, chop the green chilies and jalapeños.
2
For the garnish, boil the ancho chilies in a small pot until softened, about 15 minutes. Once done, set aside to cool.
3
In a large saucepan, place the pork shoulder and cover it with lightly salted water. Add half of the chopped onion, the whole peeled garlic cloves, cumin, oregano, and black pepper. Bring to a boil over medium heat, then skim off any foam.
4
Reduce the heat, cover, and let it simmer for 45 minutes. After cooking, remove the pork shoulder and reserve both the meat and the broth.
5
In the same saucepan, heat the oil over medium heat and sauté the remaining chopped onion and garlic until translucent.
6
Add the remaining spices (salt, cayenne, and California chili powder) and stir for about a minute until fragrant.
7
Cut the reserved pork into 1-inch cubes and return it to the pan. Stir in the drained hominy and enough reserved pork broth, or chicken stock if needed, to create a flavorful, hearty soup (aim for 3 to 5 cups total). Add the green chilies and jalapeños if using.
8
Cover the pot and let it simmer for 45 to 60 minutes, allowing the flavors to meld and the meat to become tender. If necessary, continue to simmer for an additional 60 minutes, ensuring the chilies and onions are well blended into the broth.
9
Taste the pozole and adjust the seasoning with salt as needed. Serve hot in large soup bowls.
10
To prepare the ancho chili garnish, blend the softened ancho chilies with 1 1/2 cups of water, 1 garlic clove, 2 tablespoons of onion, and 1 tablespoon of salt and pepper until smooth. Strain to separate the liquid from the pulp, discarding the pulp or adding it to the soup for extra flavor. Serve the strained liquid on the side for guests to add to their bowls if desired.
11
Serve your pozole with abundant garnishes: lime wedges, sliced radishes, chopped cilantro, shredded cabbage, and fried corn tortillas for the perfect finishing touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Mexican Pozole Verde?
It is a beloved traditional Mexican soup featuring tender pork shoulder, hominy, and a rich green broth made with a medley of spices.
What is the main protein used in this recipe?
The recipe calls for 1 1/2 lbs of pork shoulder, which is cut into 1-inch cubes after an initial simmer.
How do I prepare the hominy for the soup?
Use 4 cups of canned white hominy that has been thoroughly drained and rinsed before being added to the pot.
What spices give Pozole Verde its flavor?
The broth is flavored with cumin powder, oregano, black pepper, cayenne, and California chili powder.
How long does it take to cook the pork?
The pork is first simmered for 45 minutes, then cubed and simmered again in the soup for another 45 to 60 minutes.
Can I use chicken stock instead of pork broth?
Yes, if you do not have enough reserved pork broth, you can use chicken stock to reach the required 3 to 5 cups of liquid.
How should the garlic be prepared?
The recipe uses two whole peeled cloves for the initial pork boil and two chopped cloves for the flavor base.
What is the purpose of skimming the broth?
While boiling the pork, you should skim off any foam that rises to the surface to ensure a clean and clear broth.
Are green chilies mandatory for this recipe?
Canned diced green chilis and fresh jalapenos are optional but recommended for a traditional green pozole flavor.
How do I make the optional ancho chili garnish?
Boil 3 ancho chilies for 15 minutes, then blend with water, garlic, onion, and salt before straining.
What should I do with the ancho chili pulp?
You can discard the pulp or add it directly to the soup if you want extra flavor and texture.
What are the recommended toppings for serving?
Serve the soup with lime wedges, sliced radishes, chopped cilantro, shredded cabbage, and fried corn tortillas.
How many servings does this recipe yield?
While the exact serving count isn't specified, the recipe uses 1.5 lbs of meat and 4 cups of hominy, making it a hearty meal for a family or group.
Is this recipe spicy?
It has a mild to medium heat from the cayenne and chili powder, which can be increased by adding more fresh jalapenos.
Can I make Pozole Verde in advance?
Yes, pozole often tastes even better the next day as the flavors have more time to meld together.
What type of onion is best for this soup?
The recipe calls for one standard onion, which is chopped and divided between the boiling process and the sauté.
How do I ensure the meat is tender?
Simmer the meat for at least 45 minutes initially and up to an additional 60 minutes in the final broth if needed.
What is California chili powder?
It is a mild chili powder made from dried Anaheim peppers, used to add color and subtle earthy flavor.
How much oil is needed for sautéing?
The recipe uses 2 tablespoons of oil to sauté the onions, garlic, and spices.
Why is the pork shoulder boiled whole first?
Boiling it whole with aromatics creates a flavorful base broth and makes the meat easier to cube while maintaining moisture.
When should I add the hominy?
Add the hominy at the same time you return the cubed pork to the pan with the broth and spices.
How do I adjust the seasoning?
Taste the finished pozole at the very end and add more salt or pepper as needed before serving.
Is this dish suitable for festive occasions?
Yes, pozole is a traditional celebratory dish in Mexico, often served at large family gatherings and holidays.
What provides the refreshing contrast to the hearty soup?
Fresh garnishes like crisp radishes, lime juice, and crunchy cabbage provide a bright and refreshing contrast.
Can I use dried hominy instead of canned?
This recipe specifies canned white hominy for convenience, but if using dried, it must be soaked and cooked much longer.
How should the ancho chili garnish be served?
The strained liquid should be served in a separate dish on the side so guests can add it to their own bowls.
Is this recipe versatile?
Yes, it is highly versatile as the spice level and toppings can be adjusted according to personal preference.
What should I do if the broth reduces too much?
You can add more reserved pork broth or chicken stock to maintain a soup-like consistency.
Does this recipe contain oregano?
Yes, 1/4 teaspoon of oregano is used during the initial boiling of the pork to infuse it with flavor.
What is the first step of the recipe?
The first step is preparing ingredients by chopping the onion and garlic and rinsing the hominy.