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This timeless Green Chile Pork Pozole (Posole) is a flavor fiesta with zesty salsa verde, hearty hominy, and juicy pork—a cozy bowl of pure comfort!

A steaming bowl of Green Chile Pork Pozole is like a warm hug on a chilly day. This traditional Mexican dish is bursting with vibrant flavors and textures that dance on your taste buds. The tangy salsa verde adds a refreshing kick, while the tender pork and hominy bring a satisfying heartiness to each spoonful. Whether you’re looking to warm up on a winter evening or simply craving a taste of something special, this dish is sure to delight your senses and leave you feeling nourished and content. So go ahead, savor each spoonful of this flavor fiesta and let it transport you to a place of pure comfort and joy.

Green Chile Pork Pozole has many meat variations –  beef, pork or chicken. But no matter which way you make it, it will be filled with rich Mexican flavors. Traditionally a long-simmered stew, this Mexican-inspired stew is easy thanks to canned hominy.

Easy Green Chile Pork Pozole

For This Recipe You Will Need the Following Ingredients:

  • Boneless pork shoulder roast or tenderloin, all fat trimmed
  • Green Chile Enchilada Sauce
  • Tomatillo Salsa Verde Sauce
  • Diced green chiles
  • Chicken broth
  • Onion
  • Garlic
  • Mexican-style Hominy
  • Salt
  • Ground Cumin

Optional: Cilantro, avocado slices, radishes, and sliced jalapenos.

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Step-by-Step Instructions to make Green Chile Pork Pozole

  • Place pork cubes, tomatillo salsa, broth, enchilada sauce, diced green chiles, cumin, garlic, and diced onions into a 4-quart slow cooker.
  • Cook on low for 8 – 10 hours, or high for 4-6 hours. In the last hour of cooking pork in the slow cooker, add hominy. 
  • Before serving, stir in salt and cilantro. Serve in bowls, and top with your favorite toppings.
  • Optional toppings: Serve with avocado slices, shredded cabbage, thinly sliced radishes, crushed chile peppers, and lime wedges.

Storing

The leftovers will keep, refrigerated, for about a week or can be frozen for up to three months. To freeze, transfer the pozole to freezer containers or bags with as little air as possible to prevent freezer burn. Thaw overnight in the fridge, and warm over low heat on the stovetop.

Easy Green Chile Pork Posole

Eunice Huerta
This classic New Mexican stew offers a pleasing taste of salsa verde, hominy, and pork... making this combination the perfect comfort dish.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Soup
Cuisine Mexican

Ingredients
  

  • 3 lbs. boneless pork shoulder roast or pork tenderloin, cubed, fat trimmed (Most store butchers will cube your roast for you)
  • 3 cans 25 to 29 oz. Mexican-Style Hominy, rinsed and drained
  • 1 jar 16 oz Tomatillo Verde salsa, or homemade
  • 2 cans 4 oz diced green chile
  • 1 can 10 to 15 oz Green chile enchilada sauce
  • 1 small white onion diced
  • 1 can 14.5 oz reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 garlic clove minced
  • 1/4 cup cilantro chopped

Instructions
 

  • Place pork cubes, tomatillo salsa, broth, enchilada sauce, diced green chiles, cumin, garlic, and diced onions into a 4-quart slow cooker.
  • Cook on low for 8 - 10 hours, or high for 4-6 hours. In the last hour of cooking pork in the slow cooker, add hominy. Before serving, stir in salt and cilantro. Serve in bowls, and top with your favorite toppings.
  • Optional toppings: Serve with avocado slices, shredded cabbage, thinly sliced radishes, crushed chile peppers, and lime wedges.
Keyword green chile posole, pork posole, green pork posole, chile verde pork pozole
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