Simmered Pork Pozole Verde with Fresh Tomatillos

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

A vibrant Mexican stew featuring tender pork shoulder simmered in a tangy tomatillo and green chili broth, garnished with crunchy radishes and fresh cilantro. This mexican-inspired soups ready in about 95 minutes pairs pork shoulder, cut into 1-inch cubes, fresh tomatillos, husked and quartered, jalapeño peppers, seeded and chopped 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.

Prep: 20 min Cook: 75 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 2 lbs pork shoulder cubes and brown on all sides for 6-8 minutes until the edges are golden and caramelized.
  2. Step 2: Add 1 medium chopped yellow onion and 4 minced garlic cloves to the pot with pork, sautéing for 3 minutes until fragrant and softened.
  3. Step 3: Add 1 lb quartered fresh tomatillos and 2 chopped jalapeño peppers to the pot, stirring and cooking for 5 minutes until the tomatillos begin to soften.
  4. Step 4: Pour in 6 cups chicken broth and add 15 oz drained hominy along with 1 tsp dried oregano and 2 tsp salt. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally until pork is tender and the broth is flavorful.
  5. Step 5: Stir in 1/2 cup chopped fresh cilantro and adjust seasoning with more salt if needed. Serve the pozole hot, garnished with 6 thinly sliced radishes and lime wedges for squeezing.

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Frequently asked questions

How long does Simmered Pork Pozole Verde with Fresh Tomatillos take to make?

Total time is about 95 minutes (20 min prep + 75 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 Simmered Pork Pozole Verde with Fresh Tomatillos?

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 medium yellow onion, chopped from drying out.

Can I substitute ingredients in Simmered Pork Pozole Verde with Fresh Tomatillos?

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 Simmered Pork Pozole Verde with Fresh Tomatillos 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 Simmered Pork Pozole Verde with Fresh Tomatillos?

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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