Slow-Simmered Texan Pozole Verde with Hominy and Pork

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

A hearty Mexican stew featuring tender pork and hominy in a vibrant, tangy green chile broth, inspired by Amarillo’s signature pozole. This mexican-inspired soups ready in about 150 minutes pairs cut into 1-inch cubes pork shoulder, dried hominy, medium, husked and rinsed 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.

Prep: 15 min Cook: 135 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Simmered Texan Pozole Verde with Hominy and Pork take to make?

Total time is about 150 minutes (15 min prep + 135 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 Texan Pozole Verde with Hominy and Pork?

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 dried hominy from drying out.

Can I substitute ingredients in Slow-Simmered Texan Pozole Verde with Hominy and Pork?

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 Texan Pozole Verde with Hominy and Pork 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 Texan Pozole Verde with Hominy and Pork?

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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