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13Ingredients
3Hours
390Calories
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Ingredients
US|METRIC
8 SERVINGS
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Directions
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Directions
- In a blender, combine tomatillos, poblanos, jalapenos, cilantro, garlic and chunked out onion and pulse to coarsely chop. Add 1 cup of chicken stock and puree.
- In a large skillet over medium-high heat, warm 1 tablespoon of oil. Add tomatillo mixture and bring to a boil. Reduce to medium and cook, stirring occasionally, until the sauce thickens and becomes medium green, about 20 minutes. Remove from heat, add salt and pepper to taste, and set aside.
- While the tomatillo mixture is cooking, in a small stockpot or Dutch oven over medium-high heat, warm remaining 1 tablespoon of oil. Add half the pork and cook until browned on all sides, about 5 minutes. Use a slotted spoon to remove browned pork to a plate and set aside. Repeat with remaining pork.
- Add diced onion to the pot and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Add remaining 5 cups of chicken broth, scraping up any browned bits. Add pork, hominy and oregano and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, for 15 minutes.
- Stir in tomatillo mixture and continue cooking, stirring occasionally, until the pork is very tender, 1 to 1 1/2 hours. Add salt and pepper to taste. Serve pozole topped with suggested garnishes.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol75mg25% |
Sodium790mg33% |
Potassium830mg24% |
Protein34g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber7g28% |
Sugars10g |
Vitamin A4% |
Vitamin C15% |
Calcium6% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(14)

Yanos 10 months ago
very good! we added about 2 more cups of broth to make it a little bit more of soup instead of a stew. we also threw the pork shoulder bone in while it was simmering for extra flavor. pretty easy, and delicious!

Erica Alvarez 2 years ago
No bueno. I blended the tomatillos and spices but it was too thick, even with the broth. I prefer rojo pozole with chilláis.

Weeks 2 years ago
So good!! I can’t wait to eat the leftovers!! Definitely adding to my fall/winter soup/stew rotation!!

Amanda 2 years ago
This was awful! Waaaaay too much oregano. I recommend one tbsp instead of 1/2C. Th flavor was terrible. Will not make again.

Pamela Drozd 3 years ago
First time making this and I am very happy with the results. Shared with my neighbors who are Puerto Rican and Mexican. Still waiting for a response from them.
I will be making this again and will try the Korean pork chops next.
Thank you for such delicious recipes

tres 4 years ago
It was ok I guess for first time mak8ng it. Next time i will twick a few things i was wanting something with more spice.

Burke Stanion 5 years ago
Very yummy! I added twice the pork & hominy and used 8 Jalapeño. Still, it was very good. I should have also doubled the tomatillos and other ingredients to compensate for the double pork & hominy. Mine is a little on the thick side, like a chili, less like a soup.

Kristin Cook 5 years ago
First time ever eating pozole. So delicious. If I did it again I'd use one jalapeño instead of two, for the kids. But for myself I love the flavor and the heat.

Lorraine M. 7 years ago
Very tasty first attempt at Pozole. Will try adding cumin to leftovers as previous reviewer suggested.

Suzanne Pilkington 8 years ago
Stick to the 1 lb of tomatillos, otherwise the broth is too much tomato flavor. I added 1.5 T of cumin as well.