New Mexico Style Posole Verde with Hominy and Pork
A hearty slow-simmered posole verde featuring tender pork and hominy in a vibrant green chile and tomatillo broth. This mexican-inspired soups ready in about 140 minutes pairs cut into 1-inch cubes pork shoulder, husked and quartered tomatillos, drained if canned white hominy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cut into 1-inch cubes pork shoulder
- 4, rehydrated and chopped dried New Mexico green chiles
- 1 lb, husked and quartered tomatillos
- 2 cups, drained if canned white hominy
- 1 large, chopped onion
- 4 minced garlic cloves
- 8 cups chicken broth
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1/4 cup chopped fresh cilantro
- for serving lime wedges
- 1 cup for garnish shredded cabbage
- 4 thinly sliced for garnish radishes
Instructions
- Step 1: In a large pot, heat 2 tbsp vegetable oil over medium-high heat. Add 2 lbs cubed pork shoulder and brown on all sides, about 5-7 minutes.
- Step 2: Add 1 large chopped onion and 4 minced garlic cloves, sautéing with pork for 3-4 minutes until softened and fragrant.
- Step 3: Stir in 4 rehydrated and chopped dried New Mexico green chiles, 1 tsp dried oregano, and 1 tsp ground cumin, cooking for 1 minute.
- Step 4: Add 1 lb quartered tomatillos and 8 cups chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 1 1/2 hours until pork is tender.
- Step 5: Add 2 cups white hominy, 2 tsp salt, and 1 tsp black pepper. Continue simmering for 30 minutes until hominy is heated through and flavors meld.
- Step 6: Adjust seasoning if needed. Ladle posole verde into bowls and garnish with 1/4 cup chopped fresh cilantro, 1 cup shredded cabbage, and 4 thinly sliced radishes.
- Step 7: Serve with lime wedges to squeeze over each serving for brightness.
Frequently asked questions
How long does New Mexico Style Posole Verde with Hominy and Pork take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover New Mexico Style Posole Verde with Hominy and Pork?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, chopped onion from drying out.
Can I substitute ingredients in New Mexico Style Posole Verde with Hominy and Pork?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale New Mexico Style Posole Verde with Hominy and Pork for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with New Mexico Style Posole Verde with Hominy and Pork?
Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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