Slow-Cooked Pozole Verde with Fresh Tomatillos

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

A vibrant Mexican stew featuring tender pork simmered in a tangy, green tomatillo broth with hominy and fresh herbs. This mexican-inspired soups ready in about 170 minutes pairs pork shoulder, cut into 2-inch cubes, hominy, drained and rinsed, medium 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: 20 min Cook: 150 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a large pot over medium-high heat and add 2 tablespoons olive oil. Add 2 pounds pork shoulder cubes and brown on all sides for about 8 minutes, turning frequently until golden and caramelized.
  2. Step 2: Meanwhile, blend 10 quartered tomatillos, 1 chopped jalapeño (seeded), 1 quartered white onion, 4 garlic cloves, and 1/2 cup chopped cilantro with 6 cups chicken broth in a blender until smooth and vibrant green.
  3. Step 3: Pour the blended tomatillo broth over the pork in the pot. Stir in 2 cups drained hominy, 1 teaspoon ground cumin, 2 teaspoons salt, and 1 teaspoon black pepper.
  4. Step 4: Bring the stew to a boil, then reduce heat to low and cover. Simmer gently for 2 to 2.5 hours until the pork is fork-tender and the flavors meld.
  5. Step 5: Taste and adjust seasoning with additional salt if needed. Serve hot topped with 1 cup shredded cabbage, 1/2 cup thinly sliced radishes, 1/2 cup diced avocado, and lime wedges for squeezing over the stew.

Frequently asked questions

How long does Slow-Cooked Pozole Verde with Fresh Tomatillos take to make?

Total time is about 170 minutes (20 min prep + 150 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 Slow-Cooked 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 hominy, drained and rinsed from drying out.

Can I substitute ingredients in Slow-Cooked 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 Slow-Cooked 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 Slow-Cooked 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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