How about a nice steaming bowl of pozole verde? Haven’t heard of it…what if I said pork and hominy stew with green chilies. This traditional dish is the comfort food of Mexico. There are many varieties of pozole using different meats but the classic is made with pork. Their color comes from the different chilies which are used and will be called white, red or green pozole, which happens to be the colors in the Mexican flag.
Throughout the state of Guerrero in the southwest part of Mexico bordering the Pacific, every Thursday the locals sit down at pozolerias where all they serve is this dish. I just had to try something that famous. I can tell you that I could definitely eat pozole once a week also, it is that good.
Pozole Verde ( Pork and Hominy Stew With Green Chilies)
The word pozole actually means hominy in Spanish. In some markets, you can find dry pozole which you would have to cook several hours before starting this dish. For most of my readers (including myself), you will have to use canned hominy (pozole). Just drain and rinse before using. The texture will not be the same as cooked from scratch but it is good and is also a definite time saver as well.
- 2 lb. pork shoulder or butt cut into 1 – 2 inch cubes
- 1 or 2 Tbsp. oil
- 2 c. onion, chopped
- 4 large garlic cloves
- 1 lb. fresh tomatillos, husked, cooked till tender and pureed (about 2 cups) *
- 2 poblano peppers, charred, skins removed, seeded and chopped
- 2 or more jalapeño or serrano peppers, depending on heat, diced
- 2 c. chicken broth
- 2 tsp. cumin
- 1 tsp. oregano
- 1/2 tsp. salt or to taste
- 1/4 tsp. black pepper
- 1 can hominy, drained and rinsed
- 3 Tbsp. of toasted pepitas grounded fine
- 2 Tbsp. of chopped fresh cilantro
- juice from 1/2 lime
* 1 jar (16 oz.) of tomatillo salsa can be used (Rick Bayless is preferable) if fresh tomatillos are not available.
Heat oil in a sauté pan until hot and sear the pork cubes in batches until brown on all sides. Remove to a pot where you will finish cooking the dish. In the same sauté pan, (add more oil if necessary) add the onions and cook till soft and translucent. Add the garlic and cook 1 minute more. Remove and add to the pot with the pork. Deglaze the pan with the chicken broth and pour on top of pork. Stir in the pureed tomatillos. Add the peppers, cumin, oregano, salt and pepper. Simmer until pork is fork tender. Taste for additional seasoning.
At this point I let the stew cool, covered and placed in the refrigerator overnight. The next day I skimmed off some of the pork fat on the top and brought the dish up to a simmer. (This step is not necessary but the does give the flavors a chance to develop).
Add the hominy and pepitas and let simmer uncovered until thickened. Right before serving add the cilantro and lime juice and adjust the seasonings to taste.
I made this dish in my slow cooker. It can also be slow simmered on top of the stove in a heavy pot with a lid.
Pozole is served with bowls of condiments. They include shredded cabbage, sliced radish, chopped onions, avocado, cilantro, limes, dried chilies, and dried oregano. The various flavors and textures of the condiments add a depth to the stew that shouldn’t be skipped.
La comida mexicana es deliciosa!