Ingredients
Here’s a breakdown of what goes into this hearty, smoky pozole and why each ingredient plays an important role.
For the Pork & Broth
- 2½–3 lb (1.1–1.4 kg) boneless pork shoulder, cut into 1½-inch chunks — This well-marbled cut becomes wonderfully tender during slow simmering, forming the hearty backbone of the stew.
- 2 tbsp vegetable oil or avocado oil — Used to brown the pork, building a rich, savory foundation for the broth.
- 1 medium white onion, quartered — Adds savory depth to the simmering broth.
- 6 garlic cloves, peeled — Infuses the broth with aromatic garlic flavor.
- 2 bay leaves — Adds subtle aromatic depth throughout the long simmering process.
- 2 tsp kosher salt, plus more to taste — Essential for properly seasoning the pork and broth.
- 1 tsp ground cumin — Adds warm, earthy flavor characteristic of Mexican cuisine.
- 1 tsp Mexican oregano, crushed — A more citrusy, robust variety of oregano traditional in Mexican cooking.
- ½ tsp freshly ground black pepper — Adds a subtle, warm bite.
- 8 cups (1.9 L) chicken broth — Forms the flavorful liquid base of the pozole.
- 2 cups (480 ml) water — Helps balance the broth to the right consistency.
For the Hatch Green Chile
- 1½–2 cups (225–300 g) roasted Hatch green chiles, peeled, seeded, and chopped — The star ingredient, providing smoky, earthy heat and distinctive Southwestern flavor.
- 2 poblano peppers, roasted, peeled, seeded, and chopped — Adds mild heat and rich, roasted pepper flavor alongside the Hatch chiles.
- 1–2 jalapeños, roasted or finely chopped, optional — For those who want to amplify the heat.
- 1 medium tomatillo, roasted, optional — Adds a bright, tangy note to the green chile sauce.
- ½ medium white onion, roughly chopped — Adds savory depth to the chile sauce.
- 3 garlic cloves — Reinforces the garlic flavor throughout the chile sauce.
- ½ cup (15 g) fresh cilantro — Adds fresh, herbaceous flavor to the sauce.
- Juice of 1 lime — Adds bright acidity that balances the richness of the roasted peppers.
- ½ tsp ground cumin — Reinforces the warm, earthy flavor of the sauce.
- ½ tsp Mexican oregano — Adds classic Mexican herb flavor.
- ½ cup (120 ml) chicken broth — Helps thin the sauce to a blendable consistency.
For the Pozole
- 2 cans (25 oz / 700 g each) white or yellow hominy, drained and rinsed — The classic, chewy corn component that defines pozole.
- 1–2 cups additional chicken broth, as needed — Used to adjust the final consistency of the stew.
- Salt, to taste — For final seasoning adjustments.
- Fresh lime juice, to taste — Adds a final touch of brightness to the finished pozole.
For Toppings
- Thinly sliced green cabbage — Adds fresh, crisp crunch.
- Thinly sliced radishes — Adds a peppery bite and pop of color.
- Diced avocado — Adds creamy richness to each bowl.
- Fresh cilantro — Adds bright, herbaceous flavor.
- Diced white onion — Adds a sharp, fresh bite.
- Lime wedges — For a final squeeze of bright acidity.
- Sliced jalapeños — For those who want extra heat.
- Crumbled queso fresco, optional — Adds a salty, creamy finish.
- Mexican crema, optional — Adds cooling richness.
- Crushed tostadas or tortilla chips — Adds crunch and texture to each bowl.
Instructions
This recipe involves several stages: roasting the chiles, browning and simmering the pork, blending the green chile sauce, and finally combining everything with the hominy. Here’s exactly how to make it.
If using fresh Hatch chiles, roast them under a broiler, over a gas flame, or on a hot grill until the skins are heavily blistered and charred. Place the roasted chiles in a covered bowl or sealed container and let them steam for 10–15 minutes. Peel away the skins, remove the stems and seeds, and roughly chop the roasted chile meat. For a milder pozole, remove most of the seeds and membranes.
Roast the poblanos until blistered and charred. Steam, peel, stem, and seed them. If using the optional tomatillo, roast it alongside the peppers until softened and lightly charred. Set the roasted vegetables aside.
Pat the pork shoulder dry with paper towels. Season with salt, cumin, Mexican oregano, and black pepper. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the pork on all sides for approximately 6–8 minutes per batch. Don’t overcrowd the pot. Transfer the browned pork to a plate.
Reduce the heat to medium. Add the quartered onion and garlic to the same pot. Cook for 2–3 minutes, stirring occasionally, until fragrant. Return the browned pork to the pot. Add the chicken broth, water, bay leaves, and remaining salt. Bring to a gentle boil, then reduce the heat to low.
Partially cover the pot and simmer for approximately 1½–2 hours, or until the pork is extremely tender and easily pulls apart with a fork. Skim away excess foam or fat from the surface as needed. Remove the bay leaves and cooked onion pieces when the pork is tender.
Add the roasted Hatch chiles, roasted poblanos, onion, garlic, cilantro, lime juice, cumin, Mexican oregano, and chicken broth to a blender. Blend until mostly smooth. For a chunkier, rustic pozole, pulse briefly rather than blending completely smooth.
Pour the green chile mixture into the pot with the tender pork. Stir well. Simmer uncovered for 20–30 minutes to allow the roasted chile flavors to blend into the broth. Taste and adjust the salt, lime juice, and chile heat.
Drain and rinse the hominy thoroughly. Add it to the pot and stir gently. If the pozole is thicker than you prefer, add 1–2 cups chicken broth until you reach your desired consistency. Simmer for another 20–30 minutes, allowing the hominy to become tender and absorb the flavorful green chile broth.
Taste the broth one final time. Add additional salt, Mexican oregano, cumin, or fresh lime juice as needed. For more heat, stir in minced jalapeño or serrano. For a deeper roasted flavor, simmer uncovered for another 10 minutes.
Ladle the hot pozole into large bowls. Top generously with shredded cabbage, sliced radishes, fresh cilantro, diced white onion, avocado, jalapeños, queso fresco, Mexican crema, and fresh lime juice. Serve immediately with warm tortillas, tostadas, or crispy tortilla chips.
- Prep Time: Approximately 45 minutes (including roasting)
- Cook Time: Approximately 2.5–3 hours
Nutrition
- Serving Size: 8–10