I invite you to explore my take on a delicious Green Chile Pozole that marries tender pork shoulder, vibrant white onion, and garlic in a rich chicken broth. Combined with hearty hominy, roasted green chiles, and fresh tomatillos, every spoonful bursts with a genuine, layered flavor that piques my curiosity.

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I’ve been experimenting with a vibrant twist on classic Mexican dishes and came up with my version of pork pozole verde. It’s a rich, flavorful stew that’s loaded with tender 2 lbs of pork shoulder cut into juicy chunks, braised until they almost melt in your mouth.

I start off with a large white onion and 4 cloves of garlic, which I sauté until they soften, then I add 4 cups of chicken broth to create a deeply savory base. Next, I mix in a 15 oz can of hominy, 2 cups of roasted green chiles, and a refreshing cup of quartered tomatillos.

For those who enjoy a bit of extra kick, I toss in a seeded and chopped jalapeño. A teaspoon each of ground cumin and dried oregano, plus salt, pepper, and a sprinkle of fresh cilantro at the end, round out this bold stew that nails that authentic green pozole vibe often seen in posole recipes verde and other easy Hispanic dishes.

Enjoy!

Why I Like this Recipe

I really love this recipe and here are a few reasons why:

1) I like how the pork gets super tender after braising for a couple of hours. The meat practically falls apart and that makes every bite so satisfying.

2) I love the kick from the roasted green chiles and even the extra jalapeño if I feel like pushing it a little. It gives the stew a nice spicy punch that I really enjoy.

3) The hominy adds a cool texture and flavor contrast to the tender pork and savory broth. It makes the whole dish feel hearty and a bit different from your usual stew.

4) Cooking it is actually pretty easy and fun. Even though there are a lot of ingredients, the process is simple enough that I actually look forward to making this dish again and again.

Ingredients

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2 lbs pork shoulder: loads of protein, fatty and tender, gives hearty flavor.
White onion: offers fiber and sweetness when cooked slowly, adds a subtle crunch.
Garlic: boosts flavor and has health benefits, makes the stew taste better.
Roasted green chiles: provide spiciness, vitamins and a smoky, vibrant taste.
Tomatillos: add tangy, sour balance that cuts through the richness with a vitamin C boost.
Hominy: provides carbohydrates and hearty texture, blending well with the spices.
A jalapeño chile: optionally adds extra heat, improving flavor complexity and boldness.
Chicken broth: forms the stew base with sodium and liquid, melding flavors for richness.

Ingredient Quantities

2 lbs pork shoulder, cut into 1-2 inch chunks

1 large white onion, roughly chopped

4 cloves garlic, minced

4 cups chicken broth

1 (15 oz) can hominy, drained and rinsed

2 cups roasted green chiles (like Hatch or Anaheim), chopped

1 cup tomatillos, husked and quartered

1 jalapeño chile, seeded and chopped (optional if you like it extra spicy)

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt and pepper, to taste

1/4 cup fresh cilantro, chopped

Water as needed for braising

How to Make this

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1. Pat your pork chunks dry and season ’em well with salt and pepper, then heat a large pot over medium-high heat and brown the pork on all sides.

2. Once the pork is lightly browned, toss in the chopped onion and minced garlic and stir ’em around until the onion starts getting soft.

3. Pour in the chicken broth and add in the roasted green chiles, tomatillos, and that optional jalapeño if you want a little extra kick.

4. Next, add the ground cumin and dried oregano, then stir everything together and splash in enough water so the pork is almost covered.

5. Bring the whole mixture to a simmer, then lower the heat and cover the pot so it can braise slowly for about 1 1/2 to 2 hours until your pork gets super tender.

6. Midway through the cooking, check the stew and add a bit more water if it’s getting too thick, and taste it for salt and pepper adjustments.

7. When the pork is tender, stir in the drained and rinsed hominy and let that heat through for another 10-15 minutes.

8. Just before serving, mix in the fresh chopped cilantro to brighten up the flavors.

9. Serve your delicious Green Chile Pork Stew hot with a side of warm tortillas or rice and enjoy every bite!

Equipment Needed

1. A big, heavy pot or Dutch oven for browning and braising the pork.
2. A sharp chef’s knife for chopping the pork, onion, garlic, and chiles.
3. A sturdy cutting board so you can chop everything safely.
4. Measuring cups and spoons to get the right amounts of broth, spices, and water.
5. A wooden spoon or spatula for stirring all the ingredients together.
6. A colander to drain and rinse the hominy after opening the can.
7. A bowl to hold prepped ingredients before adding them to your pot.

FAQ

Q: What type of pork is best for this stew?

A: Pork shoulder is perfect 'cause it has enough fat to add flavor and becomes super tender when braised.

Q: Can I use a different meat?

A: Sure, you can swap in chicken or beef, but keep in mind it might change both the flavor and the cooking time.

Q: Is there a substitute for roasted green chiles?

A: You can use canned green chiles if you're in a pinch, although they might not be as fresh and full of flavor.

Q: How can I adjust the spiciness in this recipe?

A: If you dont like it too spicy, just leave out the jalapeño or reduce the amount to my personal taste.

Q: Can I make this stew ahead of time?

A: Totally! It tastes even better the next day, just store it in an airtight container in the fridge and reheat when youre ready.

Green Chile Pork Stew Recipe Substitutions and Variations

Pork Shoulder: Try using pork butt or even boneless chicken thighs if you’re looking for a different twist (the texture might change a little bit)
White Onion: If you cant find a white onion, a red or yellow onion works pretty well too
Chicken Broth: Vegetable broth or beef broth can be used if you dont have chicken broth on hand
Roasted Green Chiles: Canned green chiles can be a good substitute when fresh ones are hard to come by
Hominy: If hominy is hard to find, you can try substituting with corn kernels, but the flavor might not be exactly the same

Pro Tips

1. Make sure your pork chunks are really dry before seasoning them – this helps them get a nice crust when you brown ’em, adding a lot more flavor to the final dish.
2. Keep an eye on the liquid level while it simmers. If the stew starts looking too thick, don’t be shy about adding more water or broth to keep it smooth and saucy.
3. Try to add the hominy toward the end of the cooking. If you add it too early, it might get too soft so you’ll lose that satisfying texture.
4. Stir in the fresh cilantro right at the end, and if possible, take the pot off the heat for a minute. This way the cilantro stays bright and doesn’t cook away all its punch.

Green Chile Pork Stew Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. A big, heavy pot or Dutch oven for browning and braising the pork.
2. A sharp chef’s knife for chopping the pork, onion, garlic, and chiles.
3. A sturdy cutting board so you can chop everything safely.
4. Measuring cups and spoons to get the right amounts of broth, spices, and water.
5. A wooden spoon or spatula for stirring all the ingredients together.
6. A colander to drain and rinse the hominy after opening the can.
7. A bowl to hold prepped ingredients before adding them to your pot.

Ingredients

2 lbs pork shoulder, cut into 1-2 inch chunks
1 large white onion, roughly chopped
4 cloves garlic, minced
4 cups chicken broth
1 (15 oz) can hominy, drained and rinsed
2 cups roasted green chiles (like Hatch or Anaheim), chopped
1 cup tomatillos, husked and quartered
1 jalapeño chile, seeded and chopped (optional if you like it extra spicy)
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper, to taste
1/4 cup fresh cilantro, chopped
Water as needed for braising

Directions

Pat your pork chunks dry and season 'em well with salt and pepper, then heat a large pot over medium-high heat and brown the pork on all sides.
Once the pork is lightly browned, toss in the chopped onion and minced garlic and stir 'em around until the onion starts getting soft.
Pour in the chicken broth and add in the roasted green chiles, tomatillos, and that optional jalapeño if you want a little extra kick.
Next, add the ground cumin and dried oregano, then stir everything together and splash in enough water so the pork is almost covered.
Bring the whole mixture to a simmer, then lower the heat and cover the pot so it can braise slowly for about 1 1/2 to 2 hours until your pork gets super tender.
Midway through the cooking, check the stew and add a bit more water if it’s getting too thick, and taste it for salt and pepper adjustments.
When the pork is tender, stir in the drained and rinsed hominy and let that heat through for another 10-15 minutes.
Just before serving, mix in the fresh chopped cilantro to brighten up the flavors.
Serve your delicious Green Chile Pork Stew hot with a side of warm tortillas or rice and enjoy every bite!

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.