Slow-Simmered Pozole Verde with Roasted Tomatillos

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A vibrant Mexican stew featuring tender pork simmered with roasted tomatillos and green chilies, topped with fresh garnishes for a bright, comforting meal. This mexican-inspired soups ready in about 200 minutes pairs pork shoulder, cut into 1-inch cubes, dried hominy, rinsed and drained, medium tomatillos, husked and halved 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.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 1 cup dried hominy, rinsed and drained
• 8 medium tomatillos, husked and halved
• 2 jalapeño peppers, stemmed and seeded
• 1 medium white onion, quartered
• 4 garlic cloves, peeled
• 6 cups chicken broth
• 1/2 cup fresh cilantro leaves
• 1 tsp oregano, dried
• 1 tsp ground cumin
• 2 tbsp vegetable oil
• 2 tsp salt
• 1 tsp black pepper
• 1 cup shredded cabbage
• 4 radishes, thinly sliced
• 4 lime wedges
• 1 medium avocado, sliced

Instructions

1. Step 1: Preheat oven to 425°F. Toss 8 halved tomatillos, 2 jalapeño peppers, and 1 quartered white onion with 2 tbsp vegetable oil and spread on a baking sheet. Roast for 15 minutes until softened and lightly charred.
2. Step 2: Transfer roasted vegetables and 4 garlic cloves to a blender. Add 1/2 cup fresh cilantro leaves, 1 tsp dried oregano, 1 tsp ground cumin, and 1 cup chicken broth. Blend until smooth and set aside.
3. Step 3: In a large pot, season 2 lbs pork shoulder cubes with 2 tsp salt and 1 tsp black pepper. Brown the pork over medium-high heat for 5-7 minutes until edges are caramelized.
4. Step 4: Add 1 cup dried hominy, the tomatillo sauce from step 2, and remaining 5 cups chicken broth to the pot. Bring to a boil, then reduce to low and simmer, partially covered, for 2.5 to 3 hours until pork is tender and hominy is plump.
5. Step 5: Taste and adjust seasoning with salt and pepper. Serve pozole hot, topped with 1 cup shredded cabbage, 4 thinly sliced radishes, 1 sliced avocado, and lime wedges for squeezing.