Green Chile Pork Stew Recipe

I present a Green Chile Pozole starring tender braised pork shoulder and hominy in a vivid tomatillo and green chile broth with cilantro and oregano.

I never thought a stew could wake up my whole kitchen, but this Green Chile Pozole did. Pork pozole verde is a rich and flavorful Mexican stew loaded with tender braised pork shoulder and bright tomatillos that make the broth sing.

I kept tweaking heat levels and every time it surprised me, in a good way. Its bold green color makes it feel a little wild not safe or sleepy, and the flavors pull you in like a mystery you want solved.

If youre curious about Posole Recipe Verde you should give this a shot.

Ingredients

• Rich in protein and fat, gives hearty mouthfeel and savory depth.
• Bright tart fruit, adds acidity and tang, packed with vitamin C.
• Mild heat, smoky flavor, vitamin A and fiber, more flavor than burn.
• Chewy corn kernels, good fiber and carbs, gives body and hearty texture.
• Fresh herb with citrusy notes, vitamin K and antioxidants, it kinda lightens stew.
• Adds sharp sourness, balances richness, vitamin C boost and lifted brightness.
• Crunchy, low calorie, adds fresh texture and fiber when spooned on top.

Ingredient Quantities

• 3 to 4 lb pork shoulder, trimmed, bone in or boneless
• 1 tbsp vegetable oil
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp ground cumin (optional)
• 1 large white onion
• 6 garlic cloves
• 1 1/2 lb tomatillos (about 10 to 12)
• 4 poblano peppers
• 2 to 3 jalapeño or serrano chiles depending on heat preference
• 1 large bunch cilantro
• 6 to 8 cups chicken broth or water
• 4 cups prepared white hominy (about 2 15 oz cans), drained
• 1 tsp dried Mexican oregano
• 2 bay leaves
• 2 limes
• 1 small head green cabbage, for serving
• 8 radishes, for serving
• 1/2 cup chopped white onion, for serving
• 1 to 2 avocados, optional
• Tortillas or tortilla chips, for serving

How to Make this

1. Pat the 3 to 4 lb pork shoulder dry, cut into 3 or 4 large chunks if whole, season with 1 1/2 tsp kosher salt, 1/2 tsp black pepper and 1 tsp ground cumin if using. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high and brown the pork well on all sides, about 6 to 8 minutes per side, then remove and set aside.

2. Remove husks from 1 1/2 lb tomatillos and rinse. Char 4 poblano peppers and 2 to 3 jalapeño or serrano chiles over the gas flame, under the broiler, or in a hot skillet until blistered all over; let cool, then peel and seed if you want less heat. Quarter the remaining whole white onion and roast or char it with the tomatillos; roast 6 garlic cloves until soft. Tip: charring gives a deep smoky flavor so dont skip it.

3. In a blender combine the charred tomatillos, peeled poblanos and jalapeños, roasted onion, roasted garlic, a big handful of cilantro (reserve some for garnish), and 1 to 2 cups of the 6 to 8 cups chicken broth or water. Blend until very smooth, adding more broth to reach a saucy consistency. If you want a silkier broth, push it through a fine sieve.

4. Return the seared pork to the pot, pour the green chile-tomatillo puree over it, add the rest of the broth to nearly cover the meat (use 6 to 8 cups total), then stir in 1 tsp dried Mexican oregano and 2 bay leaves. Bring to a boil, then reduce to a low simmer, cover and cook until pork is fall-apart tender, about 2 to 2 1/2 hours.

5. When pork is tender remove it to a cutting board, shred or chop into bite size pieces, and skim off any excess fat from the surface of the stew. Discard the bay leaves.

6. Stir in 4 cups prepared white hominy (drained from about 2 15 oz cans) and simmer 20 to 30 minutes so the hominy soaks up the flavors and the broth thickens slightly. Taste and adjust salt and pepper.

7. Return the shredded pork to the pot, warm through 5 minutes, then squeeze in the juice of 1 to 2 limes to brighten the stew. Add more chopped cilantro now if you like.

8. While the stew finishes get garnishes ready: thinly slice 1 small head green cabbage, slice 8 radishes, chop 1/2 cup white onion (reserve this from the big onion you used earlier if you liked), slice 1 to 2 avocados if using, and warm tortillas or tortilla chips.

9. Serve the pozole verde hot in bowls topped with shredded cabbage, radishes, chopped white onion, avocado slices and extra cilantro with lime wedges and tortillas or chips on the side. Quick hacks: if the broth is too thin simmer uncovered a bit to concentrate it, and if it’s too hot for guests remove seeds from jalapeños next time.

Equipment Needed

1. Large Dutch oven or heavy bottomed pot, 6 to 7 quart, for searing and simmering the pork
2. Chef’s knife and sturdy cutting board for trimming, chopping and shredding meat
3. Tongs and a slotted spoon to turn the pork and lift it out when browned
4. Blender or food processor to puree the charred tomatillos and chiles
5. Fine mesh sieve if you want an extra silky broth, handy to push the puree through
6. Rimmed baking sheet or cast iron skillet for charring tomatillos, poblanos and roasting the onion
7. Measuring spoons and measuring cup plus a can opener for the hominy
8. Colander to drain the hominy, a ladle for serving and oven mitts for hot pans

FAQ

Green Chile Pork Stew Recipe Substitutions and Variations

• Pork shoulder: swap for boneless pork butt, bone-in pork loin, or even dark-meat chicken thighs if you want quicker cooking; chicken needs less time so simmer until tender.
• Tomatillos: cant find them use canned green tomatoes or a jar of salsa verde, or green tomatoes plus a good squeeze of lime to replace the tang.
• Poblano peppers: use anaheim, pasilla, or roasted green bell peppers for a milder flavor; add a pinch of smoked paprika or a little chipotle if you want more smokiness.
• Hominy: substitute with canned white beans, cooked corn kernels, or drained canned chickpeas for similar texture and body in the stew.

Pro Tips

– Char everything and control heat: dont skip charring the tomatillos, poblanos and onion, it gives that deep smoky backbone you want. After charring, peel and seed the poblanos or jalapeños if it’s too hot for guests. If you use the broiler turn them often so they char evenly instead of burning.

– Brown the pork in batches: pat the meat dry and sear on high heat till really browned, dont crowd the pot or you’ll steam the meat. Bone in shoulder gives more flavor, and use the browned bits on the bottom to build flavor when you add the puree.

– Make the broth silky, not gritty: blend the roasted veg with only 1 to 2 cups of broth first, then strain through a fine sieve for a smooth texture. If the broth is too thin simmer uncovered to reduce, if its too hot for people remove seeds next time or mix in more tomatillo puree to mellow it.

– Finish smart and taste last: skim excess fat before adding hominy, add the hominy late so it keeps its bite, and always adjust salt after the hominy since it soaks up liquid. Squeeze lime and add fresh cilantro at the very end for brightness, and warm bowls so the pozole stays hot when you serve.

Green Chile Pork Stew Recipe

Recipe by James Level

0.0 from 0 votes

I present a Green Chile Pozole starring tender braised pork shoulder and hominy in a vivid tomatillo and green chile broth with cilantro and oregano.

Pin

Servings

8

servings

Calories

752.6

kcal

Equipment: 1. Large Dutch oven or heavy bottomed pot, 6 to 7 quart, for searing and simmering the pork
2. Chef’s knife and sturdy cutting board for trimming, chopping and shredding meat
3. Tongs and a slotted spoon to turn the pork and lift it out when browned
4. Blender or food processor to puree the charred tomatillos and chiles
5. Fine mesh sieve if you want an extra silky broth, handy to push the puree through
6. Rimmed baking sheet or cast iron skillet for charring tomatillos, poblanos and roasting the onion
7. Measuring spoons and measuring cup plus a can opener for the hominy
8. Colander to drain the hominy, a ladle for serving and oven mitts for hot pans

Ingredients

• 3 to 4 lb pork shoulder, trimmed, bone in or boneless

• 1 tbsp vegetable oil

• 1 1/2 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1 tsp ground cumin (optional)

• 1 large white onion

• 6 garlic cloves

• 1 1/2 lb tomatillos (about 10 to 12)

• 4 poblano peppers

• 2 to 3 jalapeño or serrano chiles depending on heat preference

• 1 large bunch cilantro

• 6 to 8 cups chicken broth or water

• 4 cups prepared white hominy (about 2 15 oz cans), drained

• 1 tsp dried Mexican oregano

• 2 bay leaves

• 2 limes

• 1 small head green cabbage, for serving

• 8 radishes, for serving

• 1/2 cup chopped white onion, for serving

• 1 to 2 avocados, optional

• Tortillas or tortilla chips, for serving

Directions

• Pat the 3 to 4 lb pork shoulder dry, cut into 3 or 4 large chunks if whole, season with 1 1/2 tsp kosher salt, 1/2 tsp black pepper and 1 tsp ground cumin if using. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high and brown the pork well on all sides, about 6 to 8 minutes per side, then remove and set aside.
• Remove husks from 1 1/2 lb tomatillos and rinse. Char 4 poblano peppers and 2 to 3 jalapeño or serrano chiles over the gas flame, under the broiler, or in a hot skillet until blistered all over; let cool, then peel and seed if you want less heat. Quarter the remaining whole white onion and roast or char it with the tomatillos; roast 6 garlic cloves until soft. Tip: charring gives a deep smoky flavor so dont skip it.
• In a blender combine the charred tomatillos, peeled poblanos and jalapeños, roasted onion, roasted garlic, a big handful of cilantro (reserve some for garnish), and 1 to 2 cups of the 6 to 8 cups chicken broth or water. Blend until very smooth, adding more broth to reach a saucy consistency. If you want a silkier broth, push it through a fine sieve.
• Return the seared pork to the pot, pour the green chile-tomatillo puree over it, add the rest of the broth to nearly cover the meat (use 6 to 8 cups total), then stir in 1 tsp dried Mexican oregano and 2 bay leaves. Bring to a boil, then reduce to a low simmer, cover and cook until pork is fall-apart tender, about 2 to 2 1/2 hours.
• When pork is tender remove it to a cutting board, shred or chop into bite size pieces, and skim off any excess fat from the surface of the stew. Discard the bay leaves.
• Stir in 4 cups prepared white hominy (drained from about 2 15 oz cans) and simmer 20 to 30 minutes so the hominy soaks up the flavors and the broth thickens slightly. Taste and adjust salt and pepper.
• Return the shredded pork to the pot, warm through 5 minutes, then squeeze in the juice of 1 to 2 limes to brighten the stew. Add more chopped cilantro now if you like.
• While the stew finishes get garnishes ready: thinly slice 1 small head green cabbage, slice 8 radishes, chop 1/2 cup white onion (reserve this from the big onion you used earlier if you liked), slice 1 to 2 avocados if using, and warm tortillas or tortilla chips.
• Serve the pozole verde hot in bowls topped with shredded cabbage, radishes, chopped white onion, avocado slices and extra cilantro with lime wedges and tortillas or chips on the side. Quick hacks: if the broth is too thin simmer uncovered a bit to concentrate it, and if it's too hot for guests remove seeds from jalapeños next time.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 450g
• Total number of serves: 8
• Calories: 752.6kcal
• Fat: 52.4g
• Saturated Fat: 18.9g
• Trans Fat: 0.06g
• Polyunsaturated: 6.3g
• Monounsaturated: 27.2g
• Cholesterol: 158.8mg
• Sodium: 1136mg
• Potassium: 750mg
• Carbohydrates: 23.9g
• Fiber: 8.8g
• Sugar: 3.8g
• Protein: 43.3g
• Vitamin A: 1500IU
• Vitamin C: 17.5mg
• Calcium: 100mg
• Iron: 2.3mg