Slow-Cooked Pozole Verde with Hominy and Pork Shoulder

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

A traditional Mexican stew featuring tender pork shoulder simmered in a vibrant tomatillo and green chili broth with hominy, garnished with fresh toppings. This mexican-inspired soups ready in about 230 minutes pairs pork shoulder, hominy, drained and rinsed, tomatillos, husked and rinsed 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: 210 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Place 2 lbs pork shoulder in a large Dutch oven. Add 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. Cover and slow cook in the oven for 3 hours until pork is tender and shreddable.
  2. Step 2: Meanwhile, roast 10 husked and rinsed tomatillos and 2 stemmed and seeded jalapeño peppers under the broiler for 8-10 minutes until charred and softened. Transfer to a blender and blend with 1 cup of the pork cooking liquid until smooth.
  3. Step 3: Remove pork from the Dutch oven and shred using two forks. Return shredded pork to the pot along with 3 cups drained and rinsed hominy and the tomatillo-jalapeño sauce. Add remaining 1 tsp salt and simmer on the stovetop over medium-low heat for 30 minutes, stirring occasionally until flavors meld and the broth thickens slightly.
  4. Step 4: Stir in 1/2 cup chopped fresh cilantro just before serving. Serve hot with garnishes of 1 cup thinly sliced radishes, 1 cup shredded cabbage, 1 sliced medium avocado, and lime wedges on the side for squeezing.

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Frequently asked questions

How long does Slow-Cooked Pozole Verde with Hominy and Pork Shoulder take to make?

Total time is about 230 minutes (20 min prep + 210 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 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 pork shoulder from drying out.

Can I substitute ingredients in Slow-Cooked 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 Slow-Cooked 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 Slow-Cooked Pozole Verde with Hominy and Pork Shoulder?

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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