Spicy 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 featuring tender pork simmered with hominy and tomatillo salsa for a spicy, tangy flavor. This mexican-inspired beef ready in about 145 minutes pairs pork shoulder, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 2 tbsp olive oil
• 1 medium, chopped yellow onion
• 5, minced garlic cloves
• 1 lb, husked and quartered tomatillos
• 1, seeded and chopped fresh jalapeño
• 6 cups chicken broth
• 2 cups, drained and rinsed canned white hominy
• 1/2 cup, chopped cilantro leaves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• for serving lime wedges
• 1/2 cup, for garnish thinly sliced radishes
• 1 cup, for garnish shredded cabbage

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs cubed pork shoulder and sear for 5-6 minutes until browned on all sides.
2. Step 2: Add 1 medium chopped yellow onion and 5 minced garlic cloves, sauté for 4 minutes until softened and aromatic.
3. Step 3: Meanwhile, blend 1 lb husked and quartered tomatillos with 1 chopped seeded jalapeño and 1/2 cup chopped cilantro until smooth. Pour this salsa verde into the pot.
4. Step 4: Add 6 cups chicken broth, 2 cups drained canned white hominy, 1 tsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 3/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 2 hours until pork is tender.
5. Step 5: Serve hot with lime wedges, 1/2 cup thinly sliced radishes, and 1 cup shredded cabbage on the side for garnish and added crunch.