Pork Pozole Verde | Hominy and Pork Stew

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Pork pozole verde is a delicious Mexican stew made with a tomatillo sauce and hominy.

Pork Posole Verde

Pozole (or posole) is such a hearty and satisfying stew. It is usually made with pork, but you can make this version with chicken instead.

You can also make pozole with dried guajillo chiles for pozole rojo.

This stew is delicious the day that it is made, and it is just as good the next day, after the flavors have had a chance to meld together. Just be sure to reheat the pozole gently over low heat.

Pork Pozole Verde with add-ins

What is Hominy?

Hominy is corn that has been treated with lye or lime. The kernels are large and puffy, and usually white. you can buy it dried or in cans. Dried hominy can be ground to make grits or masa flour. 

For this recipe, I used canned hominy, which I rinsed and drained. If you’d like, you can make it from dried hominy, just like you would with dried beans. 

Suggested toppings for pozole:

I topped this pozole with thinly sliced radishes, cheese, diced avocado, sliced scallions, cilantro, sour cream, and broken up corn tostada shells along with some lime wedges. 

For an authentic pozole party, you can also include some shredded cabbage along with warm flour tortillas for sopping up the stew. 

Serve the stew in large bowls with the garnishes on the side. 

Pork Pozole Verde with garnishes
This recipe also has a few shortcuts, including using jarred salsa verde. I used the Herdez brand roasted salsa verde, which is a little darker than their regular salsa verde. Either will work depending your taste.

Regarding the oregano in this recipe, if you have access to a Mexican market, get some Mexican oregano. It really does make a difference. It’s so fragrant and flavorful.

For the corn tostadas, I pan-fried my own to use up some “aging” corn tortillas in my fridge. For a supermarket brand, I like using Guerrero. You can also use “casera style” tortilla chips from a Mexican grocery store if you have access to one.

If you’re looking to host a Cinco de Mayo party, this pozole would be so easy to serve and allow your guests to help themselves. Plus, leftovers are the perfect hangover cure. Much better than menudo in my book. 

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a Cinco de Mayo Fiesta, and our host is Jane who blogs at The Heritage Cook

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious fiesta inspired dishes!

Cinco de Mayo Fiesta




Main Courses

Side Dish


Pork Pozole Verde – Hominy and Pork Stew Recipe

Yield: 8 servings



  • Olive oil for frying
  • 1 1/2 pounds pork tenderloin, cut into 1/2 inch dice
  • 2 cups diced yellow onions (about 2 onions)
  • 1/3 cup small-diced Anaheim chile
  • 2 orange bell peppers, cut into 1/2 inch dice
  • 1 tablespoon minced garlic
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano (preferably Mexican)
  • 6 cups chicken stock
  • 1 (12 ounce) jar medium salsa verde (I used Herdez)
  • 2 (15 ounce cans) white hominy, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 3 cups crushed tostadas (fried corn tortilla rounds), plus more for serving
  • Salt and pepper
  • Lime wedges, diced avocado, sliced scallions, cilantro, sliced radishes, grated Mexican blend cheese, queso fresco, or cotija cheese, sour cream, and shredded cabbage for garnish. 


How to cook Pork Pozole Verde – Hominy and Pork Stew Recipe

  1. Heat 3 tablespoons of olive oil in a Dutch oven over medium heat and add the pork. Sauté for about 5 minutes, until lightly browned. Transfer the pork to a plate. 
  2. Add two more tablespoons of olive oil to the pan and heat. Add the onions and cook for 5 minutes, stirring regularly. 
  3. Add the Anaheim chile and bell peppers and cook for 5 minutes, stirring regularly. 
  4. Add the garlic, chili powder, and oregano and continue cooking for another minute. 
  5. Add the pork and the juices back into the Dutch oven.
  6. Pour the chicken stock and salsa verde into the pan and bring to a simmer. Add the hominy, beans, and crushed tostadas. 
  7. Add 1 tablespoon of salt and 1  1/2 teaspoons of pepper. Simmer partially covered for 30 minutes. Taste for salt and add more if necessary. 
  8. Serve with the garnishes on the side. 

Karen’s Kitchen Stories

posole, pozole, pork stew, hominy



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