Spicy Red Chile Pozole Verde with Hominy and Pork

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant green pozole featuring tender pork, hominy, and a spicy tomatillo and poblano chile broth, perfect for a festive Cinco de Mayo soup. This Mexican-inspired Cinco de Mayo recipe, ready in about 140 minutes, pairs pork shoulder, hominy, 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.

Prep: 20 min Cook: 120 min Serves 6 Mexican cuisine 350 cal/serving

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Ingredients

1 pound, cut into 1-inch cubes pork shoulder
2 cups, drained and rinsed hominy
8 medium, husked and quartered tomatillos
2 large, roasted and seeded poblano peppers
1, seeded jalapeño pepper
4 garlic cloves
1 medium, quartered yellow onion
6 cups chicken broth
1/2 cup, chopped fresh cilantro
1 teaspoon oregano
for serving lime wedges
2 teaspoons salt

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Instructions

Step 1: Roast 8 medium husked and quartered tomatillos under broiler for 5-7 minutes until softened and slightly charred. Roast 2 large poblano peppers until charred, then peel and seed.
Step 2: In a blender, combine roasted tomatillos, peeled poblano peppers, 1 seeded jalapeño, 4 garlic cloves, and 1/2 cup chopped fresh cilantro. Blend until smooth and set aside.
Step 3: In a large pot, add 1 pound cubed pork shoulder and 6 cups chicken broth. Bring to a boil, reduce to a simmer, and skim foam. Add 1 medium quartered yellow onion, 1 teaspoon oregano, and 2 teaspoons salt. Simmer gently for 1.5 hours until pork is tender.
Step 4: Remove onion and add 2 cups drained hominy and the blended green chile sauce to the pot. Stir well and simmer uncovered for another 30 minutes until flavors meld and broth thickens slightly.
Step 5: Adjust seasoning with salt if needed. Serve hot with lime wedges for squeezing.