Name: Pork Pozole Verde with Radishes and Lime
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 2 lbs pork shoulder, cut into 1-inch cubes; 1 medium onion, chopped; 4 cloves garlic, minced; 4 cups chicken broth; 2 cups water; 2 lbs tomatillos, husked and rinsed; 2–3 jalapeños or serrano chilies, stemmed; 1 cup fresh cilantro leaves; 2 tsp ground cumin; 2 tsp dried oregano; Salt and pepper, to taste; 3 cups cooked hominy (or canned, drained and rinsed)

Pork Pozole Verde is a traditional Mexican soup that is rich, flavorful, and comforting. Made with tender pork, hominy, and a vibrant green tomatillo-chili sauce, this dish is a celebration of bold flavors. Topped with fresh radishes, crisp cabbage, and a squeeze of lime, it’s a perfect balance of savory, tangy, and slightly spicy notes. This soup is not only hearty but also visually stunning, making it a showstopper for family dinners or festive gatherings.

Why I Love This Recipe

I love this recipe because it captures the authentic flavors of Mexican cuisine in a simple, home-cooked way. The combination of tender pork, hominy, and green tomatillo sauce is comforting yet lively, and the fresh garnishes bring a refreshing contrast. Each spoonful delivers layers of flavor that are deeply satisfying.

Why This Is a Must-Try Dish

This is a must-try because it’s a traditional dish that’s deeply flavorful and incredibly satisfying. The green sauce made from tomatillos and green chilies gives it a unique tang and subtle heat, while the toppings allow customization for each bowl. Perfect for cold days or festive occasions, this pozole verde is a dish that impresses with its flavor and authenticity.

Preparation Time, Cooking Time, and Serving Information

Preparation Time: 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6–8
Calories: Approximately 350 per serving

Course: Main Course / Soup
Cuisine: Mexican

Ingredients

2 lbs pork shoulder, cut into 1-inch cubes
1 medium onion, chopped
4 cloves garlic, minced
4 cups chicken broth
2 cups water
2 lbs tomatillos, husked and rinsed
2–3 jalapeños or serrano chilies, stemmed
1 cup fresh cilantro leaves
2 tsp ground cumin
2 tsp dried oregano
Salt and pepper, to taste
3 cups cooked hominy (or canned, drained and rinsed)

For Garnishes:

Thinly sliced radishes
Shredded cabbage or lettuce
Lime wedges
Sliced avocado (optional)
Chopped fresh cilantro

Cooking Directions

Prepare the Pork:
In a large pot or Dutch oven, heat a little oil over medium-high heat. Brown the pork cubes on all sides until golden. Remove the pork and set aside.

Cook the Aromatics:
In the same pot, sauté onion and garlic until soft and fragrant, about 3–4 minutes.

Make the Green Sauce:
In a blender, combine tomatillos, jalapeños, and cilantro with 1 cup of chicken broth. Blend until smooth.

Combine and Simmer:
Return pork to the pot. Pour the blended tomatillo sauce over the pork. Add remaining chicken broth, water, cumin, oregano, salt, and pepper. Stir well. Bring to a boil, then reduce heat to low and simmer for 1.5–2 hours, until pork is tender.

Add Hominy:
Stir in cooked hominy and simmer for an additional 15–20 minutes to allow flavors to meld. Adjust seasoning with salt and pepper if needed.

Step-by-Step Preparation Method

Step 1: Brown pork cubes in a large pot over medium-high heat; remove and set aside.
Step 2: Sauté onion and garlic in the same pot until soft.
Step 3: Blend tomatillos, chilies, cilantro, and 1 cup chicken broth until smooth.
Step 4: Return pork to the pot and pour the green sauce over it.
Step 5: Add remaining broth, water, cumin, oregano, salt, and pepper. Stir and bring to a boil.
Step 6: Reduce heat and simmer for 1.5–2 hours until pork is tender.
Step 7: Add hominy and cook for an additional 15–20 minutes.
Step 8: Adjust seasoning as needed.

How to Serve This Recipe

Serve the pozole verde hot in bowls. Top with sliced radishes, shredded cabbage, a squeeze of lime, and optional avocado or extra cilantro. Serve with warm tortillas or crusty bread for a complete meal.

Recipe Tips

Roast the tomatillos before blending for a deeper flavor.
For extra heat, leave some seeds in the chilies or add a pinch of cayenne.
Simmering low and slow ensures the pork is tender and the flavors meld beautifully.
Use fresh hominy if available; canned works perfectly for convenience.

Variations

Chicken Pozole Verde: Replace pork with chicken thighs for a lighter version.
Vegetarian Version: Use diced zucchini, mushrooms, and tofu in place of pork.
Spicy Version: Add extra jalapeños or a few dashes of hot sauce.
Creamy Version: Stir in a few tablespoons of Mexican crema or sour cream before serving.

Freezing and Storage

Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Tips: Add fresh garnishes only after reheating, not before freezing.

Special Equipment Needed

Large pot or Dutch oven
Blender or food processor for the tomatillo sauce
Knife and cutting board
Ladle for serving

Frequently Asked Questions

Can I make this in a slow cooker?
Yes, brown the pork first, then transfer all ingredients to a slow cooker and cook on low for 6–8 hours. Add hominy in the last 30 minutes.

Can I use canned tomatillos?
Yes, if fresh tomatillos are not available, drained canned tomatillos will work.

How do I control the spiciness?
Remove seeds from the chilies for milder flavor or add extra for more heat.

Can I prepare it ahead of time?
Yes, the flavor improves if made a day in advance. Reheat gently on the stove before serving.

Conclusion

Pork Pozole Verde with Radishes and Lime is a comforting, flavorful soup that embodies the essence of Mexican cuisine. The tender pork, vibrant green tomatillo sauce, and fresh garnishes create a dish that is both satisfying and visually stunning. Perfect for family meals or festive occasions, this pozole verde is a must-try for anyone who loves authentic, hearty Mexican flavors.