Charred Jalapeño Pozole Verde with Tender Pork Shoulder

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A vibrant Mexican stew featuring slow-cooked pork shoulder in a tangy tomatillo and charred jalapeño broth, garnished with fresh cabbage and radishes. This mexican-inspired soups ready in about 150 minutes pairs pork shoulder, dried hominy (pre-soaked), tomatillos, husked and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs pork shoulder
• 1.5 cups dried hominy (pre-soaked)
• 10 oz tomatillos, husked and rinsed
• 2 medium jalapeños
• 1 medium white onion, quartered
• 4 cloves garlic cloves
• 6 cups chicken broth
• 1/2 cup fresh cilantro leaves
• 1 tsp dried oregano
• 1 cup cabbage, thinly sliced
• 1/2 cup radishes, thinly sliced
• 4 wedges lime wedges
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. Step 1: Preheat a cast iron skillet over medium-high heat. Add 2 medium jalapeños whole and 10 oz tomatillos halved, cooking for 5 minutes until blackened and softened. Remove and set aside.
2. Step 2: In the same skillet, add 2 tbsp vegetable oil and sear 2 lbs pork shoulder cut into large chunks over medium-high heat, browning all sides for about 6-8 minutes. Remove pork and set aside.
3. Step 3: In a large pot, combine the charred tomatillos and jalapeños, 4 cloves garlic, 1 medium quartered white onion, 6 cups chicken broth, 1.5 cups pre-soaked dried hominy, and 1 tsp dried oregano. Bring to a boil.
4. Step 4: Add the seared pork shoulder chunks to the pot, reduce heat to low, cover, and simmer gently for 2 hours until pork is tender and hominy has plumped.
5. Step 5: Remove pork from the pot and shred with two forks. Return shredded pork to pot and stir in 1/2 cup chopped fresh cilantro, then season with 2 tsp salt and 1 tsp black pepper. Simmer uncovered for 10 minutes to meld flavors.
6. Step 6: Serve the pozole hot, garnished with 1 cup thinly sliced cabbage, 1/2 cup thinly sliced radishes, and lime wedges for squeezing over each bowl.