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Green Pozole



  • 3 Tbsp olive oil (or your choice of oil)
  • 1 small onion peeled and chopped
  • 2 clove garlic
  • 1 jalapeno stemmed, halved, seeds and veins removed
  • 1 poblano pepper stemmed, quartered, seeds and veins removed
  • 5 tomatillos husked and halved
  • 5 sprigs cilantro
  • 1 qt low-sodium vegetable broth
  • 1 24 oz pork tenderloin
  • 2-15 oz cans hominy
  • ½ tsp cumin
  • ½ tsp oregano
  • 1 lime


  • 1 avocado, carefully remove the seed, peel the skin and cut into slices
  • 1 radish, sliced
  • ½ bunch of cilantro, roughly chopped


Mise en place

  • Wash and dry produce.
  • Mince garlic (chopping into very small pieces)
  • Chop onion into ½ inch cubes
  • Rinse and dry hominy
  • Measure out the spices (cumin, oregano) and the oil
  • Cut jalapeno in half (make sure to remove stem), remove seeds and veins
  • Remove stem, seeds, and veins from poblano and cut into quarters
  • Husk and halve tomatillos (remove outer papery husk covering)
  • Cut lime into quarters
  • Cube pork into ½” pieces

Prepare green chili sauce

  • Heat 1 Tbsp of olive oil in a saute pan over medium heat for 1 minute and add the onions and garlic and saute for 2-3 minutes, until onions are translucent.
  • Remove onion and garlic from the saute pan and place in a blender. Add the jalapenos, poblanos, tomatillos, and cilantro to the blender with 1 cup of vegetable broth. Blend on medium speed for 30-45 seconds until a puree consistency is formed.
  • In a large skillet over medium-high heat, warm 1 Tbsp of oil. Add puree mixture and bring to a boil. Reduce to medium and cook, stirring occasionally until the sauce thickens about 15-20 minutes. Remove from heat and set aside.

Prepare the pork

  • In a large stock pot, warm 1 Tbsp oil on medium-high heat. Add the cubed pork and sear until brown on all sides, about 5 minutes. Add remaining 3 cups vegetable broth, hominy, cumin and oregano and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally for 15 minutes.
  • Stir in pureed green chili sauce and and continue cooking with pot covered until pork is tender, 1 to 1 ½ hours.


  • Portion pozole into six bowls and garnish with avocado, radishes, cilantro and lime.
  • Serve and enjoy!

Recipe in Action

  • 6 Servings
  • Difficulty: Intermediate
Click here for Nutrition Facts Nutrition Tip

Pozole with pork is a great source of energy, fiber, and protein. The tomatillos in the recipe contain antioxidants like vitamin A, C and E.

Cultural Facts

Pozole stems from pre-date Spanish colonization and is said to have ritual significance for the indigenous people of Mexico. The principal ingredient in pozole is corn, or hominy, a sacred crop to the Aztecs and Mayans.