Slow-Simmered Mexican Pozole Verde with Hominy

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

A comforting and vibrant traditional Mexican stew featuring tender pork, hominy, and a tangy tomatillo-chili broth. This mexican-inspired soups ready in about 170 minutes pairs pork shoulder, cut into 1-inch cubes, dried hominy, soaked overnight, medium tomatillos, husked and quartered for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs pork shoulder cubes and brown on all sides for 6-8 minutes until nicely caramelized.
  2. Step 2: Pour in 6 cups chicken broth along with 1 cup soaked hominy, 8 quartered tomatillos, 2 jalapeño peppers, 1 quartered white onion, and 4 peeled garlic cloves. Bring to a boil, then reduce heat to low and simmer uncovered for 2 hours, stirring occasionally until pork is tender and hominy is plump.
  3. Step 3: Transfer the broth, tomatillos, jalapeños, onion, and garlic to a blender with 1/2 cup fresh cilantro leaves and blend until smooth. Return the sauce to the pot and stir well. Season with 2 tsp sea salt and 1 tsp ground black pepper.
  4. Step 4: Continue simmering the pozole verde for another 30 minutes uncovered to let the flavors meld and sauce thicken slightly.
  5. Step 5: Serve hot garnished with 1 cup shredded cabbage, 4 thinly sliced radishes, and lime wedges for squeezing over each bowl.

Frequently asked questions

How long does Slow-Simmered Mexican Pozole Verde with Hominy 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-Simmered Mexican Pozole Verde with Hominy?

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 jalapeño peppers, stemmed from drying out.

Can I substitute ingredients in Slow-Simmered Mexican Pozole Verde with Hominy?

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-Simmered Mexican Pozole Verde with Hominy 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-Simmered Mexican Pozole Verde with Hominy?

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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