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Pork Pozole Verde with Radishes and Lime

Elina James
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Soups
Cuisine Mexican
Servings 8 servings
Calories 300 kcal

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)

Instructions
 

  • 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.