A Rich & Flavorful GREEN CHILE BEEF POZOLE Verde — My BEST Pozole Verde Recipe!

Ingredients

• 6 quarts Water (for broth)
• 2 tablespoons Salt (to taste)
• 1 head Garlic (peeled and halved)
• 0.5 large Onion (sliced)
• 4 leaves Bay Leaves (for flavor)
• 3 lbs Beef Chuck Pot Roast (cut into small chunks)
• 2 lbs Beef Shank (cut into pieces)
• 2 lbs Short Ribs (cut into pieces)
• 2 lbs Beef Marrow Bones (for rich broth)
• 110 oz Pre-cooked Hominy (drained and rinsed)
• 2 Roasted Poblano Chilies (skin removed, roasted)
• 8 Roasted Hatch Peppers (peeled)
• 2 Serrano or Jalapeño Chilies (optional for extra heat)
• 0.25 cup Fresh Cilantro (packed, for sauce)
• 12 Roasted Tomatillos (peeled and roasted)
• 0.5 large Roasted Onion (roasted for sauce)
• 4 Garlic Cloves (peeled)
• 1 cup Fresh Spinach (packed, for color)
• 2 cups Beef Broth (reserved) (from cooking liquid)
• 2 tablespoons Noodle Mix (oregano, pepper, herbs) (optional seasoning blend)
• 1 cup Shredded Cabbage (for topping)
• 0.25 cup Diced Onion (fresh, for topping)
• 2 tablespoons Fresh Cilantro (topping) (chopped)
• 2 tablespoons Lime Juice (freshly squeezed)
• 0.25 cup Radishes (thinly sliced for garnish)
• 1 Serrano Slices (optional topping, thinly sliced)
• 2 tablespoons Sour Cream (for serving)
• 4 Tostadas or Tortilla Chips (for serving on the side)

Instructions

1. Make the Beef Broth

   Add 6 quarts of water to a large stockpot. Bring to a boil, then add 2 tbsp salt, 1 head of garlic (halved), half a large onion, 4 bay leaves, and the beef pieces (chuck, shank, short ribs, marrow bones). Bring back to a boil, skim off any foam or impurities, then reduce heat to medium, cover, and simmer for 1 hour 45 minutes.

   Time: PT1H45M

2. Remove Fat and Add Hominy

   After the initial simmer, skim the surface to remove excess fat. Reserve 2 cups of the clear broth in a separate bowl. Add the rinsed 110 oz pre‑cooked hominy to the pot and continue cooking while you prepare the sauce.

   Time: PT15M

3. Blend the Green Sauce

   In a blender combine 2 roasted poblano chilies, 8 roasted peeled Hatch peppers, 2 serrano or jalapeño chilies, a handful of cilantro, 12 roasted tomatillos, half a roasted onion, 4 garlic cloves, a handful of spinach, and the 2 cups reserved broth. Blend until completely smooth and vibrant green.

   Time: PT10M

4. Finish the Pozole

   Remove the whole onion, garlic head, and bay leaves from the pot. Skim any remaining fat. Stir in the blended green sauce, taste and adjust salt if needed, then add 2 tbsp noodle mix (oregano, pepper, herbs). Cover and simmer for another 25‑30 minutes until the meat is fork‑tender and falls apart.

   Time: PT30M

5. Check Tenderness

   After 30 minutes, test a piece of meat with a fork; it should fall apart easily. If not, continue simmering in 5‑minute increments.

   Time: PT5M

6. Serve and Garnish

   Ladle the pozole into bowls. Top each serving with shredded cabbage, diced onion, chopped cilantro, a squeeze of lime juice, sliced radishes, optional serrano slices, and a dollop of sour cream. Serve with tostadas or tortilla chips on the side.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

12g

Fiber

4g