Slow-Cooked Pork Pozole Verde with Hominy

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

A comforting Mexican stew featuring tender slow-cooked pork simmered in a tangy tomatillo and green chili broth with hominy. This Mexican-inspired soup recipe, ready in about 140 minutes, pairs pork shoulder, tomatillos, jalapeño peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 chunks pork shoulder
• 1 lb, husked and rinsed tomatillos
• 2, seeded jalapeño peppers
• 1 medium, quartered white onion
• 4, peeled garlic cloves
• 6 cups chicken broth
• 15 oz, drained and rinsed canned hominy
• 1 tsp cumin powder
• 1 tsp dried oregano
• 1 1/2 tsp, divided salt
• 1/4 cup chopped, for garnish fresh cilantro
• 4, for serving lime wedges
• 4, thinly sliced for garnish radishes
• 1, sliced for garnish avocado

Instructions

1. Step 1: Place 2 lbs pork shoulder chunks in a large pot with 6 cups chicken broth, 1 medium quartered white onion, 4 peeled garlic cloves, 1 tsp cumin powder, 1 tsp dried oregano, and 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 1.5 hours until pork is very tender.
2. Step 2: While pork simmers, roast 1 lb husked tomatillos and 2 seeded jalapeño peppers under a broiler for 5-7 minutes until charred and softened, turning once. Transfer to a blender and blend with 1/2 cup of the cooking broth until smooth.
3. Step 3: Remove pork from the pot and shred with two forks. Strain the broth to remove solids, then return broth to the pot along with the shredded pork, blended tomatillo sauce, and 15 oz drained canned hominy. Season with remaining 1/2 tsp salt and simmer for 30 minutes to meld flavors.
4. Step 4: Serve hot garnished with 1/4 cup chopped fresh cilantro, 4 thinly sliced radishes, 1 sliced avocado, and lime wedges for squeezing over each bowl.