Slow-Simmered Posole Verde with Tender Pork Shoulder

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

A comforting Mexican stew featuring tender pork shoulder simmered in a vibrant green tomatillo and chile broth, accented with fresh herbs and hominy. This mexican-inspired soups ready in about 150 minutes pairs pork shoulder, cut into 1.5-inch cubes, hominy, drained and rinsed, 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: 130 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 2 lbs cubed pork shoulder and brown on all sides, about 5-7 minutes, until golden and caramelized; remove and set aside.
  2. Step 2: In the same pot, add 10 oz quartered tomatillos, 2 stemmed and seeded jalapeño peppers, 1 medium quartered white onion, and 4 peeled garlic cloves. Roast over medium heat for 6-8 minutes until softened and fragrant.
  3. Step 3: Transfer the roasted vegetables to a blender along with 1/2 cup fresh cilantro, 2 tbsp fresh oregano leaves, 1 tsp ground cumin, and 1 cup chicken broth. Blend until smooth.
  4. Step 4: Return the browned pork to the pot, pour in the tomatillo puree and remaining 5 cups chicken broth. Stir in 3 cups drained hominy and 2 tsp salt.
  5. Step 5: Bring to a boil, then reduce to a simmer and cook uncovered for 2 hours, stirring occasionally until pork is tender and broth slightly thickens.
  6. Step 6: Serve hot, garnished with thinly sliced radishes, chopped white onion, and lime wedges for squeezing.

Frequently asked questions

How long does Slow-Simmered Posole Verde with Tender Pork Shoulder take to make?

Total time is about 150 minutes (20 min prep + 130 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 Posole Verde with Tender 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 and rinsed from drying out.

Can I substitute ingredients in Slow-Simmered Posole Verde with Tender 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-Simmered Posole Verde with Tender 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-Simmered Posole Verde with Tender 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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