Spiced Pork and Hominy Pozole Verde

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A traditional Mexican stew bursting with tender pork, hominy, and a vibrant green chili-tomato broth infused with fresh herbs and spices. This mexican-inspired beef ready in about 100 minutes pairs pork shoulder, white hominy (canned, drained), tomatillos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 lbs, cut into 1-inch cubes pork shoulder
• 2 cups white hominy (canned, drained)
• 8 medium, husked and quartered tomatillos
• 2, stemmed and seeded jalapeño peppers
• 1 medium, quartered white onion
• 4, peeled garlic cloves
• 1 cup, chopped fresh cilantro
• 6 cups chicken broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• for serving lime wedges
• 4, thinly sliced for garnish radishes
• 1 cup for garnish shredded cabbage
• 2 tbsp olive oil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs cubed pork shoulder and brown on all sides for about 6-8 minutes, stirring occasionally.
2. Step 2: In a blender, combine 8 quartered tomatillos, 2 stemmed and seeded jalapeño peppers, 1 quartered medium white onion, 4 peeled garlic cloves, and 1 cup chopped fresh cilantro. Blend until smooth and vibrant green.
3. Step 3: Pour the blended green sauce into the pot with the browned pork. Add 6 cups chicken broth, 2 cups drained white hominy, 1 tsp dried oregano, 1 tsp ground cumin, 2 tsp sea salt, and 1 tsp freshly ground black pepper. Stir to combine.
4. Step 4: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 1 hour and 15 minutes, stirring occasionally until pork is tender and flavors meld.
5. Step 5: Ladle pozole verde into bowls and garnish with thinly sliced radishes, 1 cup shredded cabbage, and lime wedges for squeezing over the top.