It’s been a long time coming, and it’s finally here: Martha’s Pork Pozole Verde.
Pozole is a beloved traditional Mexican stew made with meat, seasonings, and—most importantly—hominy. Hominy is dried corn treated with an alkaline solution and is essential to any pozole. There are several variations, but the three most common are Pozole Rojo (red), Pozole Blanco (white), and Pozole Verde (green). I’ve enjoyed both rojo and verde and adore them both.
Today we’re sharing an authentic Pozole Verde from my dear friend Martha. Martha grew up in León, in the state of Guanajuato, where pozole verde was a staple at home. Her mother was known for her remarkable cooking and even taught cooking classes in León. While I never tasted her mother’s version, Martha’s recipe—passed down to her—is extraordinary. It takes attention and time to prepare a great pot of pozole, but the result is deeply comforting and soulful.
A Q&A with Martha about the Pozole:
Me: What do you serve pozole with?
Martha: Always with crispy tostadas. The salty crunch is wonderful—like soup with crackers. We never eat pozole without tostadas!
Me: This is a hotly debated detail: why do you top your pozole with lettuce instead of cabbage?
Martha: People from different regions will argue about this, but I grew up with shredded iceberg lettuce, so that’s how I prefer it. Many insist cabbage is the “correct” topping, and if you like thinly sliced green cabbage, enjoy it that way. It’s all about texture and preference.
Me: How many people does this recipe feed?
Martha: It serves about 12 people.
Me: Does it freeze well?
Martha: Yes, pozole freezes and reheats nicely.
Me: Was pozole an everyday dish growing up or reserved for special occasions?
Martha: It’s a very typical Mexican dish. We eat it often in September during national celebrations, but it’s perfect for birthdays, family gatherings, or whenever it’s cold out.
Thank you, Martha, for sharing this special recipe. It’s a treasure I know the community will love. I hope you enjoy making and sharing Martha’s Pork Pozole Verde as much as we do.
Martha’s Pork Pozole Verde
Servings: 12 people
Ingredients
- 4–4½ pounds bone-in pork shoulder, quartered
- 1 tablespoon kosher salt (for the pot; more to taste)
- 1 large white onion, quartered
- 1½ pounds tomatillos, husked and rinsed
- 4 large poblano peppers, halved lengthwise, seeds and cores removed
- 2 tablespoons extra-virgin olive oil
- 4 cups packed, loosely chopped green leaf lettuce (about 1 head) or your preferred lettuce
- 2 cups packed, loosely chopped cilantro leaves and tender stems
- 6 cloves garlic
- 2 (25-ounce) cans Mexican-style hominy, drained and rinsed
- Kosher salt and freshly ground black pepper, to taste
For serving
- ½ head iceberg lettuce or green cabbage, very thinly sliced
- 6 radishes, thinly sliced
- Whole dried red chiles torn into small pieces or crushed red-chile flakes (optional)
- Freshly chopped cilantro
- 2 limes, cut into wedges
- Crispy tostadas or warm tortillas
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Heat a large pot or Dutch oven over medium-high heat. When hot, add the pork, fat side down, and sear until golden, about 3–4 minutes per side.
- Add enough water to the pot to cover the pork by about 1 inch and bring to a boil. Stir in 1 tablespoon kosher salt, then reduce the heat to a rapid simmer. Cover and cook for 45 minutes.
- Place the quartered onion in a blender with 3–4 ladles (about 1 cup) of the hot cooking liquid. Blend until smooth, then pour the puréed onion back into the pot. Cover and continue simmering.
- Meanwhile, arrange the tomatillos and poblano halves on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and toss to coat. Roast in the oven until the poblanos are tender and the tomatillos are softened, about 15 minutes.
- Put the roasted tomatillos and poblanos into the blender with 3–4 ladles of hot cooking liquid and blend until smooth. Add this green purée to the pot and stir, then return to a simmer.
- Place the cilantro, chopped green leaf lettuce, and garlic in the blender with another 3–4 ladles of hot liquid. Blend until smooth and add this bright green mixture to the stew.
- Cover and simmer until the pork is very tender, about 2–2½ hours more. The long, gentle simmer will develop flavor and make the meat fall-apart tender.
- Using tongs, transfer the pork to a cutting board and cut into bite-sized pieces. Return the pork to the pot. Taste the broth and add more salt and pepper as needed—large pots of pozole often need extra seasoning.
- Add the drained and rinsed hominy and simmer, covered, until the hominy is tender, about 20 minutes.
- To serve, ladle pozole into bowls and top with shredded lettuce or cabbage, sliced radishes, torn chiles (if using), chopped cilantro, and a lime wedge. Serve with crispy tostadas or warm tortillas. Enjoy!
Notes
Freezer Tips:
- Let the soup cool completely before freezing. Transfer to airtight containers or heavy-duty freezer bags, leaving a little headspace for expansion. Label and date the containers.
- To thaw, move the container to the refrigerator overnight for a slow thaw. For a quicker option, use the microwave’s defrost setting. Reheat gently on the stovetop over medium heat, stirring occasionally until simmering, or microwave in short intervals, stirring between each.
- If the soup’s solids have absorbed most of the liquid during storage, add 1–2 cups of broth or water while reheating to restore the desired consistency. Taste and adjust seasoning after adding liquid.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 12 people
Like this recipe? Leave a comment below and tell us how your pozole turned out.