Sheet Pan Pozole Verde with Hominy and Pork Shoulder

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A vibrant Mexican-inspired sheet pan dish featuring tender pork shoulder roasted with tomatillos, green chiles, and hominy. This Mexican-inspired pork recipe, 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.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 1 1/2 cups canned hominy, drained
• 8 oz tomatillos, husked and quartered
• 2 jalapeño peppers, seeded and sliced
• 1/2 cup white onion, diced
• 4 garlic cloves, minced
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup chicken broth

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.