Hatch Green Chile Pork Pozole
“Delight in the bold flavors of our Hatch Green Chile Pork Pozole, a hearty Mexican stew that combines tender pork with the smoky heat of roasted green chiles and aromatic spices. Slow-cooked to perfection, this comforting dish features tender pork butt simmered with bay leaves and seasoned to taste, creating a rich broth.
The star of the dish is the vibrant green chile sauce, blended with tomatillos, jalapeños, cilantro, and toasted pepitas for a velvety texture. Finished with hominy, epazote leaves, and a medley of fresh garnishes like shredded cabbage, radishes, and lime wedges, each bowl offers a satisfying balance of flavors and textures.
Perfect for cooler evenings or festive gatherings, this pozole promises a taste of authentic Mexican cuisine at its finest.”
Hatch Green Chile Pork Pozole
Ingredients
2 1/2 lbs pork butt/shoulder sliced into 1 1/4 inch pieces
Salt and pepper, to taste
Avocado oil
1 med white onion
1 large bulb garlic
2 liters water
3-4 bay leaves
6 med-large Hatch green chiles. previously roasted, cleaned and peeled
4-5 med tomatillos, peeled, washed, roughly chopped
2 jalapeños, stems removed, roughly chopped
Handful of fresh cilantro
1/3 cup toasted pepitas
1 tsp toasted cumin seeds
2 c water
salt
You Also Need
30 oz Can of maiz pozolero, hominy
2 tsps Mexican oregano
4-5 large epazote leaves
Garnish
4 cups Cabbage, finely shredded
1 cup Radishes, thinly sliced
Crushed chile de arbol or piquin, to taste
8-12 Limes wedges
oregano, crushed, to taste
cilantro, finely chopped, to taste
Toasted pepitas, to taste
Corn tostadas, chips or strips
avocado slices. optional
Instructions:
Step 1:
At medium heat, add the sliced pork to a large heavy pot.
Season to taste with salt and pepper.
Drizzle in 2-3 tablespoons of oil.
Let sit and preheat for a few minutes.
Stir the pork as needed to lightly brown and sear in some spots.
Step 2:
While the pork cooks, take 2/3 of the onion and finely dice it.
From the bulb of garlic, take three to four cloves an mince them.
Once pork is brown all around, add the diced onion and minced garlic.
Saute for 3-4 minutes.
Reserve remaining onion and garlic.
Step 3:
Pour in 1 1/2 liters of water to the pork.
Add bay leaves and salt to taste.
When it comes up to a boil, reduce heat slightly.
Skim off the foam that forms at the top when needed.
The pork will cook for about 2 1/2 hours or until tender.
Step 4:
Once pork is tender, prepare green chile sauce.
To the blender, add the roasted green chiles, tomatillos, jalapeños, cilantro, pepitas, cumin seeds, 2 cloves of garlic, remaining onion and just enough water to cover ingredients.
Blend on high until very smooth. I have a power blender, so no straining required.
If your sauce looks to coarse, try blending it longer or you may have to strain it through a wire strainer.
Step 5:
Pour hatch chile sauce into pot with the tender pork.
Stir well to combine.
When it comes up to a boil, skim any foam as needed.
Taste for salt.
To the pot, add the oregano, hominy(with some of the liquid) and epazote leaves.
Let pozole cook for another 30 minutes on medium/low heat.
Step 6:
Ladle into bowls.
Garnish with cabbage, radishes, oregano, crushed chile, lime, pepitas, cilantro and avocado, if you like. I enjoy it the green chile version this way, but is not common to add avocado.
This recipe yields four extra large Mexican bowls(lol!) or 6 smaller bowls.
Store any leftover cooled pozole in an airtight storage container for 5-6 days refrigerated.
Notes:
Pork Selection: Use pork butt or shoulder, sliced into 1 1/4 inch pieces. These cuts are ideal for slow cooking, offering tender results.
Seasoning: Season the pork with salt and pepper before browning. This enhances the flavor profile of the dish.
Browning: Brown the pork in avocado oil over medium heat. This step adds depth of flavor by caramelizing the meat.
Aromatics: Dice 2/3 of the white onion and mince garlic cloves from the bulb. Sauté with the browned pork to build a flavorful base.
Cooking the Pork: Add 1 1/2 liters of water, bay leaves, and additional salt to the pot. Simmer until the pork is tender, approximately 2 1/2 hours. Skim any foam that forms during cooking.
Green Chile Sauce: Blend roasted Hatch green chiles, tomatillos, jalapeños, cilantro, pepitas, cumin seeds, garlic cloves, and the remaining onion with water until smooth. Adjust blending time for desired texture; no straining needed if using a high-powered blender.
Incorporating the Sauce: Combine the green chile sauce with the tender pork in the pot. Bring to a boil, skim foam, and adjust seasoning with salt as needed.
Adding Additional Ingredients: Introduce Mexican oregano, hominy (including some of its liquid), and epazote leaves to the pot. Let simmer for an additional 30 minutes on medium-low heat to meld flavors.
Garnishing: Serve the pozole hot, garnished with finely shredded cabbage, thinly sliced radishes, crushed chile de arbol or piquin, lime wedges, crushed oregano, chopped cilantro, and toasted pepitas. Optionally, add avocado slices for extra creaminess.
Serving Size and Storage: This recipe yields either four large or six smaller servings. Any leftover pozole can be stored in an airtight container in the refrigerator for 5-6 days.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 580 kcal | Protein: 36 g | Fat: 32 g | Saturated Fat: 11 g | Trans Fat: 0 g | Carbohydrates: 37 g | Dietary Fiber: 9 g | Sugars: 7 g | Cholesterol: 115 mg | Sodium: 990 mg | Potassium: 1180 mg
Frequently Asked Questions:
Can I use a different cut of pork?
Yes, you can use pork shoulder or any other cut suitable for slow cooking.
Adjust cooking times as needed for different cuts.
Do I have to roast the Hatch green chiles myself?
It’s recommended to roast them for the best flavor, but you can also use canned or pre-roasted green chiles if preferred.
What if I can’t find epazote leaves?
Epazote adds a unique flavor but can be omitted if unavailable.
Consider adding a small amount of dried epazote or cilantro as a substitute.
Can I make this recipe vegetarian?
Yes, substitute the pork with extra hominy or add tofu for protein.
Use vegetable broth instead of water for richer flavor.
How spicy is this pozole?
It depends on the heat of your Hatch green chiles and jalapeños.
Adjust the amount of chiles and remove seeds for less heat if desired.
Can I freeze leftover pozole?
Yes, allow it to cool completely and store in a freezer-safe container for up to 3 months.
Thaw overnight in the refrigerator before reheating.
What can I serve with pozole?
Serve with corn tostadas, chips, or strips for added texture.
Avocado slices, lime wedges, and shredded cabbage are traditional garnishes.
How do I adjust the thickness of the pozole?
Adjust the amount of water or broth used during cooking to achieve your desired consistency.
Is pozole gluten-free?
Yes, this recipe is gluten-free if using gluten-free ingredients such as hominy and ensuring all sauces and seasonings are gluten-free.
Can I make this ahead of time for a party?
Yes, pozole tastes even better the next day.
Prepare it ahead and reheat gently on the stove, adjusting seasoning if needed before serving.