Slow-Cooked Texas-Style Pozole Verde

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

A hearty Mexican stew featuring tender pork simmered in a tangy tomatillo and green chili broth with hominy and fresh herbs. This mexican-inspired soups ready in about 200 minutes pairs medium, husked and rinsed tomatillos, seeded jalapeño peppers, medium, quartered white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 180 min Serves 6 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Place 2 pounds pork shoulder cubes in a large Dutch oven. Add 6 cups chicken broth, 1 medium quartered white onion, 4 peeled garlic cloves, 2 teaspoons salt, and 1/2 teaspoon black pepper. Cover and cook in oven for 2.5 hours until pork is tender.
  2. Step 2: Meanwhile, in a blender, combine 10 husked tomatillos, 2 seeded jalapeño peppers, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1/2 cup chopped fresh cilantro. Blend until smooth.
  3. Step 3: Remove pork from the oven and shred meat with two forks. Discard large onion pieces. Add the tomatillo sauce and 15 ounces drained hominy to the pot. Simmer on stovetop over medium heat for 30 minutes until flavors meld and stew thickens slightly.
  4. Step 4: Adjust seasoning with additional salt if needed. Serve pozole verde hot, garnished with 1/2 cup shredded radishes, 1/4 cup chopped green onions, lime wedges, and tortilla chips on the side.

Frequently asked questions

How long does Slow-Cooked Texas-Style Pozole Verde take to make?

Total time is about 200 minutes (20 min prep + 180 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-Style Pozole Verde?

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 seeded jalapeño peppers from drying out.

Can I substitute ingredients in Slow-Cooked Texas-Style Pozole Verde?

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-Style Pozole Verde 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-Style Pozole Verde?

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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