How to Make Pozole Verde Recipe (Puebla Style Pork Stew)
How to Make Pozole Verde Recipe (Puebla Style Pork Stew) is a medium Mexican recipe that serves 6. 350 calories per serving. Recipe by acooknamedMatt on YouTube.
Prep: 35 min | Cook: 1 hr 25 min | Total: 2 hrs 20 min
Cost: $17.70 total, $2.95 per serving
Ingredients
- 2 lb Pork Butt (cut into 2‑inch cubes, fat cap left on for rendering)
- 1 can Canned Hominy (15‑oz, drained and rinsed)
- 1 lb Tomatillos (peeled, husks removed)
- 2 Anaheim Chilies (stem removed, seeds stripped, sliced lengthwise)
- 2 Poblano Chilies (stem removed, seeds stripped, sliced lengthwise)
- 2 Jalapeño Chilies (halved, seeds left for heat)
- 3 Serrano Chilies (optional, whole for extra kick)
- 1 Yellow Onion (roughly chopped)
- 4 Garlic Cloves (peeled, can use pre‑packaged cloves)
- 1 tsp Mexican Oregano
- 1 tsp Cumin
- 1 tsp Peppercorns (mixed, freshly cracked)
- to taste Salt
- 4 cup Chicken Stock (can substitute pork, veggie or beef stock)
- 1 tbsp Rice Wine Vinegar (to taste, can use lime juice instead)
- 1 bunch Cilantro (stems used in sauce, leaves for garnish)
- 1 Avocado (small, diced for garnish)
- 2 tbsp Sour Cream (for garnish)
Instructions
Render Pork Fat
Heat a large skillet over medium‑high heat, add the pork butt cubes skin side down, and cook until the fat cap melts and renders, turning pieces to brown all sides.
Time: PT10M
Preheat Oven
Set the oven to 500°F (260°C) and allow it to fully preheat.
Time: PT5M
Temperature: 500°F
Prepare Vegetables
Peel the tomatillos, core and seed the Anaheim and poblano chilies, slice them lengthwise, halve the jalapeños (keep seeds), and optionally add whole serranos. Roughly chop the onion and add garlic cloves.
Time: PT15M
Season and Toss Vegetables
Transfer the rendered pork fat from the skillet into the large bowl with the vegetables. Add salt, Mexican oregano, cumin, and cracked peppercorns. Toss until everything is lightly coated.
Time: PT5M
Roast Vegetables
Spread the coated vegetables in a single layer on the sheet tray and roast in the preheated oven until nicely charred, about 15 minutes, turning once halfway.
Time: PT15M
Temperature: 500°F
Combine Ingredients in Pressure Cooker
Place the seared pork cubes, charred vegetables, rendered fat, rinsed hominy, and 4 cups of chicken stock into the pressure cooker.
Time: PT5M
Pressure Cook
Seal the pressure cooker and set to high pressure for 50 minutes. Allow natural release for 10 minutes, then quick‑release any remaining pressure.
Time: PT50M
Blend the Green Sauce
Transfer the roasted vegetables (including stems) to a blender, add cilantro stems, 1 tbsp rice wine vinegar (or lime juice), and about 1 cup of the cooking stock. Blend until smooth.
Time: PT10M
Finish the Pozole
Return the shredded pork to the pressure cooker, stir in the blended green sauce, and heat through for 5 minutes. Taste and adjust salt or acidity.
Time: PT5M
Serve and Garnish
Ladle pozole into bowls, garnish with fresh cilantro leaves, diced avocado, and a dollop of sour cream. Serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 5g
Dietary info: Gluten‑free, High protein, Can be made vegetarian by omitting pork and using vegetable stock
Allergens: Dairy (sour cream), Potential trace of nuts in stock
Ingredient Substitutions
- Instead of Pork Butt: Pork shoulder, Beef chuck
- Instead of Canned Hominy: Dried hominy (pre‑soaked)
- Instead of Tomatillos: Green tomatoes
- Instead of Anaheim Chilies: Poblano, New Mexico chile
- Instead of Poblano Chilies: Anaheim, Pasilla
- Instead of Jalapeño Chilies: Serrano, Fresno chile
- Instead of Serrano Chilies: Jalapeño, Habanero (use less)
- Instead of Yellow Onion: White onion
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Mexican Oregano: Regular oregano
- Instead of Cumin: Ground coriander
- Instead of Peppercorns: Ground black pepper
- Instead of Salt: Sea salt
- Instead of Chicken Stock: Water + bouillon
- Instead of Rice Wine Vinegar: Lime juice
- Instead of Cilantro: Coriander leaves
- Instead of Avocado: None
- Instead of Sour Cream: Greek yogurt
Equipment Needed
- Sheet Tray
- Oven
- Large Bowl
- Blender
- Pressure Cooker
- Knife
- Cutting Board
- Tongs
- Measuring Cups
- Gloves (optional)
Critical Steps — Do Not Skip
- Rendering the pork fat for authentic flavor
- Roasting the vegetables until well‑charred
- Pressure cooking until pork is fork‑tender
- Blending the roasted vegetables with cilantro stems for a smooth green sauce
Chef Tips from the Video
- Using the rendered pork fat instead of neutral oil gives the pozole its authentic richness.
- Charred cilantro stems add depth; reserve the leaves for fresh garnish.
- If you prefer less heat, remove all seeds from the chilies and omit serranos.
Troubleshooting
Sauce is too thick
Add additional chicken stock or water a few tablespoons at a time until desired consistency is reached.
Pork is not tender
Cook an additional 10‑15 minutes under pressure, or simmer uncovered for 30‑45 minutes if using a regular pot.
Soup lacks smoky flavor
Increase roasting time for the vegetables or add a splash of chipotle adobo sauce.
Storage
Refrigerator: Store in airtight containers for 3–4 days.
Freezer: Freeze portions for up to 3 months.
Room temperature: Do not store at room temperature; cool quickly before refrigerating.
Make-Ahead Tips
- Roast the vegetables and blend the green sauce up to 2 days ahead; store sauce in the fridge.
- Cook the pork and shred it; keep it in stock separate from sauce until ready to combine.
- Hominy can be pre‑rinsed and stored in water in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Pozole Verde in Mexican cuisine?
Pozole Verde is a regional variation of the traditional Mexican hominy stew, originating from the western states where green chilies and tomatillos are abundant. It is often served for celebrations, family gatherings, and as a comforting hangover remedy.
What are the traditional regional variations of Pozole Verde in Mexican cuisine?
In Jalisco and Michoacán, Pozole Verde features roasted tomatillos, cilantro, and green chilies, while in the Yucatán version you may find added epazote and a slightly sweeter profile. Some regions also add pork ribs instead of pork butt.
How is authentic Pozole Verde traditionally served in Mexico?
It is served hot in large bowls, garnished with shredded cabbage, sliced radishes, lime wedges, chopped onion, fresh cilantro, avocado, and a drizzle of crema or sour cream. Each diner customizes the toppings to taste.
What occasions or celebrations is Pozole Verde traditionally associated with in Mexican culture?
Pozole Verde is popular for birthdays, holidays like Independence Day, and festive gatherings such as weddings. Its hearty nature makes it a favorite for winter celebrations and large family meals.
What makes Pozole Verde special or unique in Mexican cuisine?
The bright green broth, achieved by roasting tomatillos and green chilies and blending with cilantro stems, sets it apart from the red, tomato‑based pozole. The use of rendered pork fat adds a depth of flavor rarely found in other soups.
What are the authentic traditional ingredients for Pozole Verde versus acceptable substitutes?
Traditional ingredients include pork butt, canned hominy, tomatillos, Anaheim and poblano chilies, cilantro, Mexican oregano, cumin, and pork or chicken stock. Substitutes can be pork shoulder for pork butt, vegetable stock for a vegetarian version, and olive oil if rendered pork fat is unavailable.
What other Mexican dishes pair well with Pozole Verde?
Serve it alongside Mexican street‑style corn (elote), fresh pico de gallo, warm corn tortillas, or a side of Mexican rice. A light cucumber‑lime salad also balances the richness of the soup.
What are the most common mistakes to avoid when making Pozole Verde at home?
Common errors include under‑roasting the vegetables, which reduces smoky flavor; not rendering enough pork fat, resulting in a bland broth; and overcooking the pork, which can make it dry. Also, blending hot ingredients without venting can cause splatters.
Why does this Pozole Verde recipe use rendered pork fat instead of olive oil?
Rendered pork fat imparts a richer, authentic Mexican flavor and adds body to the broth that neutral oils cannot provide. It also helps the charred vegetables develop a deeper, smoky taste.
Can I make Pozole Verde ahead of time and how should I store it?
Yes, you can roast the vegetables and blend the sauce up to two days ahead, storing it in the refrigerator. Cooked pork can also be shredded and kept in stock. Combine and reheat gently before serving.
What does the YouTube channel acooknamedMatt specialize in?
The YouTube channel acooknamedMatt focuses on approachable, home‑cooked comfort foods with a twist, often highlighting traditional Mexican and Southwestern dishes while sharing practical cooking tips and equipment hacks.
How does the YouTube channel acooknamedMatt's approach to Mexican cooking differ from other Mexican cooking channels?
acooknamedMatt emphasizes quick, equipment‑friendly methods like pressure cooking and uses detailed step‑by‑step visual cues, whereas many other channels may rely on longer stovetop simmering or more elaborate traditional techniques.
Last updated: September 6, 2026
