Slow-Simmered Texan Pozole Verde with Hominy and Pork

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A hearty Mexican stew featuring tender pork and hominy in a vibrant, tangy green chile broth. This Mexican-inspired soup recipe, ready in about 150 minutes, pairs pork shoulder, dried hominy, tomatillos 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, cut into 1-inch cubes pork shoulder
• 1 cup dried hominy
• 8 medium, husked and rinsed tomatillos
• 2, stemmed and seeded jalapeño peppers
• 1 large, quartered white onion
• 4, peeled garlic cloves
• 1/2 cup, chopped fresh cilantro
• 6 cups chicken broth
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 2 tsp, divided salt
• 2 tbsp fresh lime juice
• 4, thinly sliced for garnish radishes
• 1 cup for garnish shredded cabbage
• 1, sliced for garnish avocado

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dried hominy and soak in water overnight or at least 8 hours to soften.
2. Step 2: In a large pot, heat 2 tbsp vegetable oil over medium-high heat. Add 2 lbs cubed pork shoulder and 1 tsp ground cumin, searing for 6-8 minutes until browned on all sides.
3. Step 3: Meanwhile, in a blender, combine 8 husked tomatillos, 2 stemmed and seeded jalapeño peppers, 1 large quartered white onion, 4 peeled garlic cloves, and 1/2 cup chopped fresh cilantro. Blend until smooth.
4. Step 4: Drain the soaked hominy and add it to the pot with the pork. Pour in the blended tomatillo mixture and 6 cups chicken broth. Stir and bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the pork is very tender and hominy is soft.
6. Step 6: Season with 2 tsp salt, adjusting to taste, and stir in 2 tbsp fresh lime juice for brightness.
7. Step 7: Serve the pozole hot, garnished with thinly sliced radishes, 1 cup shredded cabbage, and 1 sliced avocado for texture and freshness.