Hatch Green Chile Pork Pozole Recipe

Hatch Green Chile Pork Pozole is more than just a hearty soup—it’s a dish rooted in tradition and layered with flavors that tell a story of comfort and celebration.

Tender chunks of pork slowly simmer in a savory broth, while roasted Hatch chiles and tomatillos create a vibrant green sauce that balances smokiness, heat, and tang. The addition of hominy gives it body and texture, grounding the dish in its classic pozole roots.

Each bowl becomes a customizable feast, topped with crisp cabbage, spicy radishes, and the brightness of lime, all tied together with the richness of avocado and toasted pepitas. Whether served for a family gathering, a holiday, or a cozy weekend meal, this pozole is both nourishing and deeply satisfying—a recipe that warms the body while honoring timeless Mexican flavors.

Why People Will Love Hatch Green Chile Pork Pozole:

Rich cultural tradition – This dish carries the soul of Mexican heritage, offering more than just food; it delivers a taste of history and family gatherings.

Perfect flavor balance – The smoky Hatch chiles, tangy tomatillos, earthy cumin, and hearty pork create layers of flavor that are bold yet harmonious.

Comfort in a bowl – With tender pork, hominy, and warming broth, every spoonful feels both filling and soothing, especially on a cool evening.

Customizable toppings – Guests can make each bowl their own by adding cabbage, radishes, lime, avocado, or chili flakes, tailoring the dish to their personal taste.

Celebratory and communal – Pozole is traditionally shared at gatherings, and this recipe captures that same sense of joy, making it perfect for bringing people together.

Key Ingredients:

Pork shoulder (butt) – Rich in marbling, it slowly transforms into tender, flavorful bites that infuse the broth with depth and heartiness.

Hatch green chiles – Smoky, earthy, and mildly spicy, they are the soul of this dish, creating a uniquely Southwestern warmth.

Hominy (maíz pozolero) – Plump, chewy kernels that add texture and substance, symbolizing tradition and grounding the soup in Mexican culinary roots.

Tomatillos and jalapeños – The tomatillos bring a citrusy tang, while jalapeños provide heat, combining for a bright, layered green sauce.

Pepitas and cumin seeds – Toasted to release nutty and aromatic notes, they give the sauce a rich, complex undertone.

Fresh garnishes – Crisp cabbage, peppery radish, zesty lime, and creamy avocado cut through the richness, turning each bowl into a vibrant, refreshing experience.

Expert Tips:

Choose the right cut of pork – Pork shoulder or butt is ideal because of its fat-to-meat ratio, which ensures the broth becomes rich and flavorful during long simmering. Trim excess fat, but leave some for depth.

Roast the chiles properly – Char them until blistered but not burnt; this brings out their smoky sweetness. Allowing them to steam in a covered bowl makes peeling effortless and preserves their natural oils.

Layer the aromatics – Don’t rush the onions and garlic. A slow sauté builds a base of flavor that carries through the entire dish, making the final pozole more complex and well-rounded.

Balance the sauce – When blending the green chile sauce, taste and adjust. Add more tomatillo for brightness, jalapeño for heat, or cilantro for freshness, ensuring harmony with the pork and hominy.

Let it rest before serving – After simmering, give the pozole at least 10 minutes off the heat to allow the flavors to settle. The garnishes will then contrast beautifully against the well-developed broth.

Hatch Green Chile Pork Pozole

Ingredients

For the Pork and Broth

Pork butt or shoulder – 2 ½ pounds, cut into 1 ¼-inch chunks

Salt – to taste

Black pepper – to taste

Avocado oil – 2 to 3 tablespoons, for searing

White onion – 1 medium, diced

Garlic – 1 large bulb, minced (divided use)

Water – 2 liters, for simmering

Bay leaves – 3 to 4, for depth of flavor

For the Green Chile Sauce

Hatch green chiles – 6 medium to large, roasted, peeled, and cleaned

Tomatillos – 4 to 5, peeled, rinsed, and roughly chopped

Jalapeños – 2, stems removed and roughly chopped (reserve seeds for extra heat if desired)

Fresh cilantro – a small handful

Pepitas – ⅓ cup, toasted

Cumin seeds – 1 teaspoon, toasted

Garlic – 2 cloves, minced

Water – 2 cups, for blending

For the Pozole Base

Maiz pozolero (hominy) – one 30-ounce can, with some liquid

Mexican oregano – 2 teaspoons

Epazote leaves – 4 to 5 large, fresh or dried

For Garnishes

Green cabbage – 4 cups, finely shredded

Radishes – 1 cup, thinly sliced

Crushed chile de árbol or piquín – to taste

Lime wedges – 8 to 12, for squeezing

Oregano – lightly crushed, to taste

Cilantro – finely chopped, to taste

Toasted pepitas – to taste

Corn tostadas, tortilla chips, or fried tortilla strips – for serving

Avocado – sliced, optional, for extra creaminess

Instructions

Step 1: Brown the pork

Heat a large heavy pot over medium heat.

Season the pork pieces with salt and pepper, then drizzle in the avocado oil.

Sear the pork on all sides until lightly browned, stirring occasionally to prevent sticking.

Step 2: Sauté aromatics

Green Chile Stew With Ground Beef

Chicken Club Salad Pasta

Sliced Baked Potatoes

Add the diced onion and minced garlic to the pot with the pork.

Cook for 3–4 minutes until softened and fragrant.

Step 3: Simmer the pork

Pour in 1 ½ liters of water, add the bay leaves, and season with a little more salt.

Bring to a boil, then reduce the heat to low. Skim off any foam that rises to the surface.

Let simmer gently for about 2 ½ hours, or until the pork is fork-tender.

Step 4: Make the green chile sauce

In a blender, combine the roasted Hatch green chiles, tomatillos, jalapeños, cilantro, pepitas, cumin seeds, minced garlic, and 2 cups of water.

Blend on high until completely smooth and vibrant green.

Step 5: Build the pozole base

Stir the green chile sauce into the pot with the cooked pork. Bring the mixture back to a gentle boil, skimming off any excess foam.

Add the Mexican oregano, hominy (with some of its liquid), and epazote leaves.

Simmer for another 30 minutes to allow the flavors to meld.

Step 6: Serve and garnish

Ladle the pozole into deep bowls.

Top with shredded cabbage, sliced radishes, a pinch of crushed chile, lime wedges, a sprinkle of oregano, fresh cilantro, toasted pepitas, and avocado slices if using.

Serve hot with crispy tostadas, tortilla chips, or fried tortilla strips on the side.

Important Notes When Making Hatch Green Chile Pork Pozole:

Quality of chiles defines the dish – Authentic Hatch green chiles are what give this pozole its signature flavor. If they’re not available, substitute with Anaheim or poblano peppers, but understand the flavor profile will shift slightly.

Hominy is non-negotiable – Maiz pozolero gives pozole its heart and identity. Canned hominy is convenient, but rinse lightly to remove excess starch if the liquid tastes too strong.

Balance spice and depth – The combination of Hatch chiles, jalapeños, and tomatillos should deliver smokiness, tang, and heat in harmony. If one dominates too much, adjust with broth, lime, or seasoning.

Cooking time matters – The pork must simmer long enough (about 2 ½ hours) to tenderize and release its essence into the broth. Cutting the time short will leave the meat chewy and the broth underdeveloped.

Garnishes complete the dish – The toppings are not just decoration—they provide crunch, freshness, acidity, and contrast that elevate the pozole from hearty stew to a celebratory meal.

How To Enjoy Hatch Green Chile Pork Pozole After Cooking

Let it Rest Briefly

After simmering, allow the pozole to rest for 10–15 minutes with the lid partially on. This pause helps the flavors deepen and the broth settle into a more unified taste.

Prepare a Garnish Spread

Set the table with small bowls of shredded cabbage, sliced radishes, lime wedges, chopped cilantro, crushed chile flakes, oregano, toasted pepitas, and avocado slices.

This makes the meal interactive, inviting everyone to customize their bowl to taste.

Build the Perfect Bowl

Start with a generous ladle of the stew—tender pork, hominy, and green chile broth.

Add a handful of crunchy cabbage for freshness, a few radish slices for peppery bite, and a sprinkle of cilantro for herbal brightness.

Finish with lime juice squeezed over the top to wake up the flavors.

Pair with Crunch

Serve alongside crispy tostadas, tortilla chips, or fried tortilla strips. Dip them into the broth or pile them high with meat and hominy for texture contrast.

Sip and Savor

Enjoy slowly with a chilled Mexican lager, a refreshing agua fresca, or simply sparkling water with lime. The drink balances the spice and cleanses the palate.

Next-Day Bonus

Like many stews, pozole tastes even better the following day once the flavors have married. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.

Nutrition Information:

For Hatch Green Chile Pork Pozole (per 1 serving, based on about 8 servings from the recipe):

Frequently Asked Questions:

What makes Hatch green chiles special in this pozole?

Hatch chiles, grown in New Mexico, have a unique balance of smoky heat and earthy sweetness. Unlike generic green chiles, they develop a deeper, more complex flavor when roasted, which elevates the broth and gives this pozole its signature character.

Can I make this pozole ahead of time?

Yes—pozole often tastes better the next day because the pork, chiles, and hominy have more time to meld together. Simply store it in the fridge for up to 4 days and reheat gently on the stovetop. You may need to add a splash of broth or water if it thickens too much.

Is this dish spicy, and how can I control the heat?

The heat level depends on the jalapeños and Hatch chiles. For a milder version, remove seeds and membranes from the chiles before blending, or use fewer jalapeños. For more heat, keep the seeds or add chile de árbol or piquín at serving.

Can I substitute another protein for pork?

Yes—chicken thighs work well if you want a lighter option. Beef chuck or even turkey can also be used. However, pork shoulder gives the most traditional flavor and tenderness for pozole.

What are the best garnishes to serve with this pozole?

The classic toppings are finely shredded cabbage, sliced radishes, lime wedges, crushed dried chile, cilantro, and toasted pepitas. These garnishes add crunch, freshness, acidity, and spice—balancing the rich broth and pork perfectly.

How do I roast and peel Hatch green chiles properly?

Roast them under a hot broiler or on an open flame until the skins blister and blacken. Immediately transfer to a covered bowl or plastic bag to steam for 10–15 minutes—this loosens the skins. Peel gently with your fingers; avoid rinsing under water, as that can wash away smoky flavor.

Why should the pork be seared before simmering?

Searing caramelizes the surface of the meat, creating a golden crust through the Maillard reaction. This step adds layers of depth and richness to the broth, making the final pozole far more flavorful than if the pork were simply boiled.

How can I prevent the sauce from turning bitter when blending the chiles and tomatillos?

Make sure the tomatillos are lightly roasted or softened before blending, and balance the sauce with pepitas and cumin. Over-charring the chiles or using raw, undercooked tomatillos can create bitterness, so aim for a light char instead of full burning.

What if my broth reduces too much while simmering?

If the broth evaporates too quickly, simply add warm water or a bit of reserved pork broth to maintain the right consistency. Pozole should be hearty but not overly thick—think stew-like, not dry. Taste and re-season as you go to keep flavors balanced.

How can I ensure the hominy absorbs maximum flavor?

Add the hominy during the last simmering stage with the green chile sauce and oregano. Let it cook for at least 30 minutes in the seasoned broth so it soaks up the smoky, tangy flavors instead of tasting bland or separate from the stew.