Chile Verde Pozole Recipe
CHILE VERDE POZOLE Recipe is a medium Mexican recipe that serves 6. 350 calories per serving. Recipe by Views on the road on YouTube.
Prep: 15 min | Cook: 95 min | Total: 2 hrs 5 min
Cost: $26.79 total, $4.47 per serving
Ingredients
- 2 lb Pork Butt (cut into 2‑inch cubes)
- 2 pieces Pork Feet (cleaned and cut into chunks)
- 9 cup Water (for broth)
- 1 teaspoon Salt (kosher or table salt)
- 1 piece Onion (medium, diced)
- 3 clove Garlic (minced)
- 2 leaf Bay Leaves
- 1 cube Chicken Bouillon (low‑sodium)
- 1 teaspoon Ground Cumin
- 0.5 teaspoon Black Pepper (freshly ground)
- 3 piece Green Chilies (chopped; adjust heat to taste)
- 1 tablespoon Instant Corn Masa (masa harina, for thickening)
- 1 teaspoon Mexican Oregano
- 2 tablespoon Fresh Cilantro (chopped for garnish)
- 0.25 cup Fresh Onion (thinly sliced for garnish)
- 1 piece Lime (cut into wedges)
Instructions
Start the broth
Bring 9 cups of water to a boil in a large stockpot, add 1 tsp salt, then add the pork butt pieces and pork feet. Stir briefly and return to a boil.
Time: PT20M
Temperature: Medium heat
Skim the broth
After about 15 minutes, partially cover the pot with the lid and skim off any foam or impurities that rise to the surface using a fine mesh skimmer.
Time: PT2M
Temperature: Medium heat
Add aromatics
Add the diced onion, minced garlic, bay leaves, chicken bouillon, ground cumin, black pepper, and chopped green chilies. Stir, then replace the lid slightly ajar to prevent boil‑over and continue cooking for 35 minutes.
Time: PT40M
Temperature: Medium heat
Make masa slurry
In a small bowl, whisk together 1 tablespoon of instant corn masa with a splash of water until smooth. Pour the slurry into the pot and stir in the Mexican oregano.
Time: PT2M
Simmer until tender
Bring the soup back to a gentle boil, then reduce to medium heat and simmer for 45 minutes, or until the pork is fork‑tender. If you like extra heat, add additional fresh chopped chilies during the last 5 minutes.
Time: PT45M
Temperature: Medium heat
Garnish and serve
Ladle the soup into bowls and top each serving with sliced fresh onion, chopped cilantro, and a lime wedge. Serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Gluten-Free (if using gluten‑free bouillon), High-Protein, Dairy-Free
Allergens: Corn
Ingredient Substitutions
- Instead of Pork Butt: Pork shoulder
- Instead of Pork Feet: Pork hocks
- Instead of Onion: shallot
- Instead of Garlic: garlic powder (1/2 tsp)
- Instead of Chicken Bouillon: vegetable bouillon
- Instead of Ground Cumin: cumin seeds (toasted and ground)
- Instead of Green Chilies: jalapeños, serrano peppers
- Instead of Instant Corn Masa: cornstarch slurry
- Instead of Mexican Oregano: regular oregano
- Instead of Fresh Cilantro: parsley
- Instead of Lime: lime juice
Equipment Needed
- Large Stockpot
- Cutting Board
- Chef's Knife
- Ladle
- Fine Mesh Skimmer
- Small Bowl
- Measuring Spoons
- Stirring Spoon
Critical Steps — Do Not Skip
- Start the broth
- Skim the broth
- Make masa slurry
- Simmer until tender
Chef Tips from the Video
- Toast the cumin briefly before adding for a deeper, nuttier flavor.
- Use a mix of mild and moderately hot green chilies for balanced heat.
- Skim the foam early; it prevents a bitter taste.
Troubleshooting
Soup is too thin.
Whisk an additional 1 teaspoon of instant corn masa with a little water and stir it in; simmer 10 more minutes.
Pork remains tough.
Continue simmering, covered, checking every 10 minutes until the meat easily pulls away from the bone.
Storage
Refrigerator: Store in airtight containers for up to 3 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The soup tastes even better after refrigeration; reheat gently on the stove.
- Cook the pork a day ahead, store the broth separately, and combine before serving.
Frequently Asked Questions
What is the cultural significance and history of Hearty Pork Soup with Corn Masa in Mexican cuisine?
Hearty pork soups like this one trace back to traditional Mexican caldos that use pork feet for collagen and masa for thickness. They were originally peasant dishes, providing nourishment and warmth during cooler seasons and celebrations.
What are the traditional regional variations of pork soup with masa in Mexican cuisine?
In central Mexico, pork broth is often flavored with ancho chilies and epazote, while in the north, tomatillos and green chilies dominate. Some regions add hominy instead of masa, creating a classic pozole.
How is Hearty Pork Soup with Corn Masa traditionally served in Mexican households?
It is typically served hot in deep bowls, garnished with fresh onion, cilantro, lime wedges, and sometimes radish slices. Diners squeeze lime over each bowl and enjoy it with warm corn tortillas or crusty bread.
What occasions or celebrations is Hearty Pork Soup with Corn Masa traditionally associated with in Mexican culture?
This soup is popular during colder months, family gatherings, and festive occasions such as Día de los Muertos or holiday feasts, where its rich broth and collagen‑rich pork are valued for comfort and nourishment.
What makes Hearty Pork Soup with Corn Masa special or unique in Mexican cuisine?
The combination of pork feet for gelatin and instant corn masa for thickening creates a silky, hearty broth that is both filling and light. The masa adds a subtle corn sweetness that sets it apart from plain pork stews.
What are the most common mistakes to avoid when making Hearty Pork Soup with Corn Masa?
Common errors include skipping the skimming step, which leaves a cloudy broth, and over‑cooking the masa slurry, which can make the soup gummy. Also, under‑seasoning the broth will result in a flat flavor.
Why does this Hearty Pork Soup recipe use instant corn masa instead of regular corn flour or cornstarch?
Instant corn masa dissolves quickly and adds authentic corn flavor while providing the right thickening power without a starchy aftertaste. Cornstarch would lack the traditional taste, and regular corn flour needs longer cooking to hydrate fully.
Can I make Hearty Pork Soup with Corn Masa ahead of time and how should I store it?
Yes, the soup can be prepared a day ahead. Cool it quickly, refrigerate in airtight containers for up to 3 days, and reheat gently on low heat, adding a splash of water if it has thickened too much.
What texture and appearance should I look for when making Hearty Pork Soup with Corn Masa?
The broth should be a rich, amber‑gold color with a slightly velvety mouthfeel from the masa. The pork pieces should be tender and falling off the bone, and the soup should have a gentle sheen from the collagen.
How do I know when Hearty Pork Soup with Corn Masa is done cooking?
When a fork easily slides into the pork butt and the meat pulls away from the bone, and the broth has thickened slightly after the masa slurry, the soup is ready. Taste and adjust seasoning before serving.
What does the YouTube channel Views on the Road specialize in?
The YouTube channel Views on the Road focuses on budget‑friendly, family‑oriented meals that are hearty, nutritious, and easy to prepare for busy households, often featuring traditional comfort foods from various cuisines.
How does the YouTube channel Views on the Road's approach to Mexican cooking differ from other Mexican cooking channels?
Views on the Road emphasizes low‑cost ingredients, kid‑friendly flavors, and practical tips like using pork feet for extra nutrition, whereas many other Mexican channels may focus on gourmet techniques or elaborate presentations.
Last updated: September 6, 2026
