Delicious and hearty Mexican soup made of pork, green chiles, hominy, and broth. It's garnished with fresh veggies and a squeeze of lime. This recipe will serve a whole family with plenty of leftovers in about 1.5 hours in the Instant Pot or 3 hours on the stove. Usually, pozole verde is make with chicken, but I was feeling pork last night.
My husband's grandmother taught me how to make pozole rojo several years ago, and I haven't stopped making versions of pozole since. Now each time I make pozole, it's a little bit different. (Don't worry, I kept track of the ingredients and amounts this time.) And Angel said that this version was his favorite so far! He's a diehard pozole fan and critic, so I hope you enjoy it, too!
OOH! And I get to use the homemade chicken broth from the other night! Yay! (Store bought is fine, too.)
3lbs pork butt (same thing as pork shoulder), cut into large 4 inch chunks
2 poblano chiles, cut in large chunks
1 anaheim chile cut into large chunks
2 jalapeños, remove stem
2 serrano, remove stem
6 tomatillos, peeled and quartered
1 small onion, roughly chopped
4 cloves of garlic, smashed
8 cups chicken broth
1.5 teaspoons dried oregano
1 teaspoon cumin
Salt, to taste
1 teaspoon red pepper flakes (optional)
2 tablespoons fish sauce (optional, but just TRUST me)
Canned hominy, 110oz.
I cup cilantro, chopped
1 cup onions, diced
1 cup radishes, cut into small chunks
2 cups green cabbage, finely shredded
Tapatio or hot sauce of your choice
For Instant Pot: Season the chunks of pork liberally with salt. Place the pork, chiles, tomatillo, onion, garlic, and spices into the instant pot. Pour in the broth. Set the Instant Pot to high pressure for 45 minutes, making sure the vent is sealed. When it's done, allow pressure to release naturally (Do NOT quick-release it.) Continue to step 3.
For stovetop: Bring the chicken broth to a boil in a large heavy-bottomed pot. Season the chunks of pork liberally with salt. Place the pork, chiles, tomatillo, onion, garlic, and spices into the broth and bring back to boil. Turn the heat down to a simmer. Cover the pot, and allow it to simmer for 2 - 2.5 hours or until the meat is tender.
Gently remove the pork chunks from the soup using tongs or a fine mesh strainer. Shred the meat into smaller pieces.
Remove the intact tomatillos, chiles, and onions from the broth and place them in a blender until smooth. Or you can use an immersion blender if you have one.
Place the pork and pureed veggies back into the pot and bring back to a boil (sauté mode on Instant Pot). Stir in the fish sauce to give the broth extra depth.
Carefully pour in the hominy, and allow it to simmer and heat through (about 10 minutes).
Serve with all the garnishes and enjoy!
- CookinPaps (Ms. Papa IF YOU'RE NASTY)