How to Make Pozole Verde Recipe (Puebla Style Pork Stew)

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

1. 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

2. Preheat Oven

   Set the oven to 500°F (260°C) and allow it to fully preheat.

   Time: PT5M

   Temperature: 500°F

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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