Sheet Pan Pozole Verde with Hominy and Pork Shoulder

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Mexican-inspired sheet pan dish featuring tender pork shoulder roasted with tomatillos, green chiles, and hominy, capturing the essence of Amarillo’s favorite pozole flavors. This mexican-inspired pork ready in about 55 minutes pairs pork shoulder, cut into 1-inch cubes, canned hominy, drained, tomatillos, husked and quartered 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.

Prep: 15 min Cook: 40 min Serves 6 Mexican cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 2 lbs pork shoulder cubes, 3 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp ground cumin, and 1 tsp dried oregano. Toss until pork is evenly coated.
  2. Step 2: Spread the pork onto a large rimmed sheet pan in a single layer. Roast in the oven for 25 minutes until the edges begin to brown.
  3. Step 3: Meanwhile, in a blender, combine 8 oz quartered tomatillos, 2 sliced jalapeños, 1/2 cup diced white onion, 4 minced garlic cloves, 1/4 cup chopped cilantro, and 1/2 cup chicken broth. Blend until smooth.
  4. Step 4: Remove the pork from the oven and pour the blended tomatillo sauce evenly over the meat. Scatter 1 1/2 cups drained hominy across the pan. Toss gently to combine.
  5. Step 5: Return the sheet pan to the oven and roast for an additional 15 minutes until pork is tender and sauce has thickened slightly.
  6. Step 6: Remove from oven and drizzle with 2 tbsp fresh lime juice before serving for a bright, fresh finish.

Frequently asked questions

How long does Sheet Pan Pozole Verde with Hominy and Pork Shoulder take to make?

Total time is about 55 minutes (15 min prep + 40 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 Sheet Pan Pozole Verde with Hominy and Pork Shoulder?

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 canned hominy, drained from drying out.

Can I substitute ingredients in Sheet Pan Pozole Verde with Hominy and Pork Shoulder?

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 Sheet Pan Pozole Verde with Hominy and Pork Shoulder 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 Sheet Pan Pozole Verde with Hominy and Pork Shoulder?

Mexican pork 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.

Related recipes