Slow-Cooked Texas Pozole Verde with Hominy and Pork Shoulder

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

A hearty Mexican stew featuring tender pork shoulder simmered in a vibrant tomatillo and green chili broth with hominy, perfect for a comforting meal. This mexican-inspired soups ready in about 495 minutes pairs pork shoulder, cut into 2-inch chunks, hominy, drained, fresh 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: 15 min Cook: 480 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot over medium-high heat, add 2 lbs pork shoulder chunks and brown on all sides for about 6-8 minutes until the edges are nicely caramelized.
  2. Step 2: Transfer pork to a slow cooker and add 3 cups drained hominy, 1 lb quartered fresh tomatillos, 2 seeded and chopped jalapeño peppers, 1 quartered medium white onion, and 4 peeled garlic cloves.
  3. Step 3: Pour in 6 cups chicken broth, then add 1/2 cup fresh cilantro leaves, 1 tsp dried oregano, 1/2 tsp ground cumin, and 1 1/2 tsp salt. Stir to combine.
  4. Step 4: Cover and cook on low for 8 hours or on high for 4 hours until the pork is tender and falling apart and the broth has developed a rich, tangy flavor.
  5. Step 5: Before serving, shred the pork inside the pot using two forks and stir to incorporate.
  6. Step 6: Serve hot in bowls garnished with fresh lime wedges, 1 cup thinly sliced radishes, 1 cup shredded iceberg lettuce, and 2 cups corn tortilla chips on the side for crunch.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 495 minutes (15 min prep + 480 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 Texas 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 hominy, drained from drying out.

Can I substitute ingredients in Slow-Cooked Texas 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 Texas 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 Texas 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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