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Hatch Green Chile Pork Pozole

Make Hatch Green Chile Pork Pozole with roasted chiles, slow-simmered pork, and fresh toppings. A bold, green take on traditional pozole.
Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican

Ingredients
  

For the Pork and Broth:
  • pounds pork butt or shoulder cut into 1¼-inch chunks
  • Salt and black pepper to taste
  • 2 –3 tablespoons avocado oil
  • 1 medium white onion diced
  • 1 large bulb garlic minced (divided)
  • 2 liters water
  • 3 to 4 bay leaves
For the Green Chile Sauce:
  • 6 medium to large Hatch green chiles roasted, peeled, and cleaned
  • 4 to 5 tomatillos peeled, rinsed, and chopped
  • 2 jalapeños stems removed (reserve seeds for extra heat, optional)
  • A small handful of fresh cilantro
  • cup toasted pepitas
  • 1 teaspoon toasted cumin seeds
  • 2 cloves garlic minced
  • 2 cups water for blending
For the Pozole Base:
  • 1 30 oz can maiz pozolero (hominy), with some of its liquid
  • 2 teaspoons Mexican oregano
  • 4 to 5 epazote leaves fresh or dried
For Garnishes:
  • 4 cups finely shredded green cabbage
  • 1 cup thinly sliced radishes
  • Crushed chile de árbol or piquín to taste
  • 8 to 12 lime wedges
  • Lightly crushed oregano to taste
  • Finely chopped cilantro
  • Toasted pepitas to taste
  • Sliced avocado optional
  • Corn tostadas tortilla chips, or fried tortilla strips

Method
 

Step 1: Brown the Pork
  1. Heat a large heavy pot over medium heat. Season the pork with salt and pepper, then add avocado oil and sear the meat on all sides until golden-brown. Stir occasionally to avoid sticking.
Step 2: Sauté the Aromatics
  1. Add the diced onion and half the minced garlic. Sauté for 3–4 minutes until softened and aromatic.
Step 3: Simmer the Pork
  1. Pour in 1½ liters of water and add bay leaves. Season lightly with salt. Bring to a boil, then lower the heat. Skim off any foam and simmer gently for about 2½ hours, until pork is fork-tender.
Step 4: Make the Green Chile Sauce
  1. In a blender, combine Hatch chiles, tomatillos, jalapeños, cilantro, toasted pepitas, cumin seeds, remaining garlic, and 2 cups of water. Blend on high until smooth and vibrant green.
Step 5: Build the Pozole Base
  1. Pour the green chile sauce into the pot of pork. Stir and bring to a gentle boil. Skim any remaining foam.
  2. Add the hominy (with some of its liquid), Mexican oregano, and epazote leaves. Simmer for another 30 minutes to let the flavors marry.
Step 6: Serve and Garnish
  1. Ladle pozole into bowls and load up with your favorite toppings: cabbage, radishes, crushed chile, lime wedges, oregano, cilantro, pepitas, and avocado.
  2. Serve with crispy tostadas, chips, or fried tortilla strips on the side.