I recently prepared a Green Chile Pozole that mixes succulent pork shoulder, hearty white hominy, and a vibrant blend of roasted green chiles with tomatillos. The aromatic onion, garlic, and fresh cilantro create an inviting composition for true foodies, sparking curiosity to explore every remarkable bite in this classic stew.

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I recently decided to try my hand at making this Green Chile Pork Stew and it turned out to be one of the most interesting dishes i’ve ever made. I started off by browning 2 lbs of pork shoulder in olive oil with a chopped large white onion and minced garlic.

The kitchen filled with an amazing aroma as the meat seared nicely and i added 1 tbsp salt and 1 tsp black pepper to bring out its natural flavors. After that, i mixed in bay leaves and let the pork simmer in 3 cups low-sodium chicken broth and 2 cups water to form the rich broth base.

Then, i tossed in chopped roasted green chiles, some white hominy, and 1 lb of tomatillos that i had husked and quartered with care. Finishing touches of fresh cilantro, juice of 1 lime and a pinch of dried oregano really elevated the dish, reminding me of the best green chile pozole recipes i’ve ever tasted.

Why I Like this Recipe

I love this recipe because the pork gets super tender and juicy after simmering so long, and the flavors really blend together in a way that just feels comforting. The mix of hominy, green chiles, and tomatillos gives it a tangy kick that’s totally different from your usual stew. I also appreciate how simple it is to make even though it tastes like I’ve spent hours perfecting it, and it fills the whole house with a really warm, inviting aroma that makes me smile. Lastly, the fresh cilantro and lime added at the end brighten everything up and make every bite burst with flavor, which is just awesome.

Ingredients

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Pork shoulder: High protein and fats, making stew hearty and satisfying.
Onion: Adds natural sweetness, fiber, and aromatic flavor that mellows in pot.
Garlic: Boosts taste with health benefits and fights common colds.
Green chiles: Provide subtle heat and tang without overpowering the stew.
Tomatillos: Offer tart flavor, added vitamin C, and fresh, zesty zing.
Hominy: Contributes carbohydrates and texture, adding heartiness but can be starchy.
Cilantro: Freshly chopped, it adds brightness, vitamin A, and a refreshing twist.
Bay leaves: Infuse subtle herbal aroma during simmer; remove before serving to avoid bitterness.
Lime juice: Gives a tart finish that balances the rich and savory flavors.

Ingredient Quantities

2 lbs pork shoulder, cut into roughly 2-inch chunks

1 tbsp salt (plus extra to taste)

1 tsp black pepper

1 tbsp olive oil

1 large white onion, chopped

4 garlic cloves, minced

2 bay leaves

3 cups low-sodium chicken broth

2 cups water

2 (15 oz) cans white hominy, drained and rinsed

4 roasted green chiles, chopped (or 1 cup canned diced green chiles)

1 lb tomatillos, husked and quartered

1/2 cup fresh cilantro, roughly chopped

Juice of 1 lime

1 tsp dried oregano

How to Make this

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1. Season the pork shoulder chunks with salt and pepper on all sides.

2. Heat the olive oil in a large pot over medium-high heat and brown the pork for about 5 minutes each side until it gets a nice color.

3. Add the chopped white onion and minced garlic into the pot and cook for another 3 minutes until the onions soften.

4. Pour in the chicken broth and water, then add the bay leaves. Bring it all to a boil then reduce the heat to let it simmer.

5. Mix in the hominy, chopped green chiles, and quartered tomatillos into the pot.

6. Sprinkle the dried oregano over the stew and let everything simmer for about 1 to 1 ½ hours until the pork becomes really tender.

7. Stir in the fresh cilantro and squeeze in the lime juice during the last 5 minutes of cooking.

8. Taste and adjust the salt if necessary, then take out the bay leaves.

9. Serve hot and enjoy this flavorful pork pozole verde!

Equipment Needed

1. Large pot for browning the pork and simmering the stew
2. Stove to heat the pot
3. Chef’s knife for chopping pork, onion, garlic, tomatillos, and cilantro
4. Cutting board for safe chopping
5. Measuring cups and spoons for accurately adding salt, pepper, olive oil, broth, water, and oregano
6. Wooden spoon for stirring the ingredients during cooking
7. Can opener if using canned diced green chiles
8. Citrus juicer for easily squeezing lime juice
9. Colander or strainer for draining and rinsing the white hominy

FAQ

Q: Can I substitute another meat for pork shoulder?

A: Yeah, you can try beef or even chicken, but pork shoulder really brings the flavor so its best if you can get it.

Q: Are bay leaves really necessary in this stew?

A: Bay leaves add a subtle flavor boost. If you dont have any, you can skip em but i think you should adjust your seasonings a bit more.

Q: Can i use canned green chiles instead of roasted ones?

A: Yes, you can use canned diced green chiles if you cant find roasted ones, but the smokework flavor might be a bit less intense.

Q: Do i need to rinse the hominy?

A: Yep, rinsing the hominy helps get rid of the tin taste and extra salt so its a good idea.

Q: How can i tell when the pork is cooked through?

A: When the pork is tender enough to break apart with a fork, its a good indicator its done.

Q: Can i make this stew ahead of time and reheat it?

A: Totally, the flavors get even better after sitting for a day so its perfect for make-ahead meals.

Green Chile Pork Stew Recipe Substitutions and Variations

If you cant find pork shoulder, you can use beef chuck instead for a slightly richer stewed meat flavour.
Instead of bay leaves, you might try a pinch of thyme or marjoram. It wont be the same but it works in a pinch.
White hominy can be swapped with yellow hominy or even a can of corn, though the texture might be a bit different.
If you’re out of roasted green chiles, diced poblano peppers or even green bell peppers can step in as a substitute.
Tomatillos can sometimes be replaced with green tomatoes, which gives a similar tangy taste but a slightly different feel.

Pro Tips

1. Make sure you brown the pork real good before adding the other ingredients. Getting a nice crust on the pork really brings out its flavor, so don’t rush it even if it means waiting a little longer.

2. Keep an eye on the salt as everything cooks. Since the broth might have some salt already, taste it a couple of times and add just a pinch more if needed so you don’t end up with a super salty dish.

3. Let the stew simmer nice and slow. Rushing the simmer can make the meat tough, so it’s worth it to let it cook steadily so that the pork gets really tender and flavorful.

4. If you want a little extra kick, consider adding some extra green chiles or even a pinch of crushed red pepper when you add the garlic and onions. It can really give the dish an extra pop of flavor without making it too spicy.

Green Chile Pork Stew Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Large pot for browning the pork and simmering the stew
2. Stove to heat the pot
3. Chef’s knife for chopping pork, onion, garlic, tomatillos, and cilantro
4. Cutting board for safe chopping
5. Measuring cups and spoons for accurately adding salt, pepper, olive oil, broth, water, and oregano
6. Wooden spoon for stirring the ingredients during cooking
7. Can opener if using canned diced green chiles
8. Citrus juicer for easily squeezing lime juice
9. Colander or strainer for draining and rinsing the white hominy

Ingredients

2 lbs pork shoulder, cut into roughly 2-inch chunks
1 tbsp salt (plus extra to taste)
1 tsp black pepper
1 tbsp olive oil
1 large white onion, chopped
4 garlic cloves, minced
2 bay leaves
3 cups low-sodium chicken broth
2 cups water
2 (15 oz) cans white hominy, drained and rinsed
4 roasted green chiles, chopped (or 1 cup canned diced green chiles)
1 lb tomatillos, husked and quartered
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime
1 tsp dried oregano

Directions

Season the pork shoulder chunks with salt and pepper on all sides.
Heat the olive oil in a large pot over medium-high heat and brown the pork for about 5 minutes each side until it gets a nice color.
Add the chopped white onion and minced garlic into the pot and cook for another 3 minutes until the onions soften.
Pour in the chicken broth and water, then add the bay leaves. Bring it all to a boil then reduce the heat to let it simmer.
Mix in the hominy, chopped green chiles, and quartered tomatillos into the pot.
Sprinkle the dried oregano over the stew and let everything simmer for about 1 to 1 ½ hours until the pork becomes really tender.
Stir in the fresh cilantro and squeeze in the lime juice during the last 5 minutes of cooking.
Taste and adjust the salt if necessary, then take out the bay leaves.
Serve hot and enjoy this flavorful pork pozole verde!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.