Posole Verde Recipe

Name: Posole Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lb pork butt; 2 can 36.5oz Hominy; 1 lb tomatillos; 1 large onion; 3 Poblanos; 3 jalapenos (more or less depending on how spicy you want it); 3 garlic cloves; 1 bunch cilantro; 1 sliced radish (optional); 1 shredded lettuce or cabbage (optional); 1 tostadas (optional); 1 sour cream (optional)

Servings: persons

5 lb pork butt
2 can 36.5oz Hominy
1 lb tomatillos
1 large onion
3 Poblanos
3 jalapenos (more or less depending on how spicy you want it)
3 garlic cloves
1 bunch cilantro
1 sliced radish (optional)
1 shredded lettuce or cabbage (optional)
1 tostadas (optional)
1 sour cream (optional)

1
Remove paper and wash tomatillos, they are a bit sticky.
2
Toss the peppers and tomatillos in oil.
3
Line a baking sheet with foil.
4
Put the tomatillos, peppers, whole onion paper left on and garlic cloves paper left on on the baking sheet.
5
Place in a 250F oven and let roast until veggies are soft.
6
Onion will not be completely soft all the way through but that's OK.
7
While the veggies are roasting, wash the pork and cut into bite sized pieces making sure to get most of the fat off.
8
Place in a large stock pot and season with salt, pepper and oregano.
9
Let that cook stirring occasionally.
10
When the veggies are done, which they should be by the time you get done with the pork let them cool until you can handle them.
11
Peel the skin of all the peppers the best you can and remove the paper from the onion and garlic.
12
Place all the veggies or as many as you can fit into a food processor and blend until smooth.
13
Add all but about a cup of the cilantro and blend more.
14
Add enough water(or broth of choice) to cover the pork by about 3 inches.
15
Add the puree from the food processor.
16
Stir well and add some more salt to taste.
17
Cook down until it is a bit thicker.
18
All the flavors should be prominent by now.
19
Add more salt if needed.
20
Spread sour cream in tostadas and garnish with radish, cilantro and lettuce, serve and enjoy!

1590

kcal

Calories

Fat

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 lb pork butt, 2 can 36.5oz Hominy, 1 lb tomatillos, 1 large onion, and more.

Yes, Posole Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Posole Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions