Spicy Red Chile Pozole Verde with Hominy and Pork

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

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 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.

★ 4.4 (14 ratings) Prep: 20 min Cook: 120 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Adjust seasoning with salt if needed. Serve hot with lime wedges for squeezing.

Frequently asked questions

How long does Spicy Red Chile Pozole Verde with Hominy and Pork take to make?

Total time is about 140 minutes (20 min prep + 120 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 Spicy Red Chile 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 pork shoulder from drying out.

Can I substitute ingredients in Spicy Red Chile 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 Spicy Red Chile 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 Spicy Red Chile Pozole Verde with Hominy and Pork?

Mexican cinco de mayo 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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