Pozole Verde Recipe (Mexican Green Posole)
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (5)

Pozole Verde Recipe (Mexican Green Posole)

NUTRITION · PER SERVING195M COOK
CAL 30%·PRO 99%
CARBS 33G22% OF CAL
8G FIBER19G OTHER7G TOTAL SUGAR
FAT 42G63% OF CAL
12G SAT30G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich, homemade pozole verde with multiple pork cuts, hominy, tomatillos, and green chiles in a complex broth. Festive and deeply flavorful.

mainmexicansoupporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 10
  • 3 pounds pork shoulder (bone-in preferred, cut into large 2-3 inch chunks)
  • 1 pound ham hocks
  • 1/2 pound pig's feet (Or use more ham hocks - see RECIPE NOTES for other options)
  • 1 large white onion (quartered)
  • 2 carrots (rough chopped)
  • 2 stalks celery (rough chopped)
  • 1 large head garlic (peeled)
  • 2 bay leaves
  • Salt to taste
  • 4 quarts water
  • 3 15- ounce cans white hominy (drained and rinsed (or use dried hominy soaked overnight))
  • 1 tablespoon vegetable oil
  • 1 small white onion (rough chopped)
  • 3 jalapeno peppers (chopped)
  • 3 serrano peppers (chopped)
  • 5 garlic cloves
  • 1 cup hulled pumpkin seeds ((pepitas))
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cumin
  • Salt and pepper (to taste)
  • 1.5 pounds tomatillos (husks removed, chopped)
  • ½ cup radish leaves (use spinach or other greens as a substitute)
  • Crushed red chilies, sliced radish, chopped cilantro, lime wedges, chopped onion, hot sauce, avocado, fried pork rinds (chicharrónes), shredded lettuce or cabbage (as desired)
PREP
15M
SODIUM
763MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.