Pozole Verde with Pork Shoulder | CookOS

Pozole Verde

Name: Pozole Verde with Pork Shoulder
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 Pozole Verde Bomb seasoning packet; 4 lbs pork shoulder; salt, to taste; black pepper, to taste; 1/2 white onion, divided; 5 cloves garlic; 2 bay leaves; 4 cups chicken broth; 2 cups water; 1 (25 oz) can hominy, rinsed; 1/4 cup fresh cilantro, chopped; 1/2 cup cabbage, shredded; 1 lime, cut into wedges for serving

Pozole Verde is a hearty Mexican soup combining tender pork shoulder, hominy, and green seasoning that comes together quickly using a seasoning bomb packet. Fresh toppings like cilantro, onion, and cabbage finish this one-pot comfort dish.

🌍Mexican 🏷️Pozole 🏷️Pozole verde 🏷️Pork 🏷️Hominy 🏷️Soup

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Total

2h 45m

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by jenmoralesfam04

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Ingredients

1 Pozole Verde Bomb seasoning packet
4 lbs pork shoulder
salt, to taste
black pepper, to taste
1/2 white onion, divided
5 cloves garlic
2 bay leaves
4 cups chicken broth
2 cups water
1 (25 oz) can hominy, rinsed
1/4 cup fresh cilantro, choppedoptional
1/2 cup cabbage, shreddedoptional
1 lime, cut into wedges for servingoptional

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Instructions

1
Season the pork shoulder generously on all sides with salt and black pepper.
2
In a large pot or Dutch oven over high heat, sear the pork on all sides until browned.
3
Add a quarter of the white onion, garlic cloves, and bay leaves to the pot.
4
Pour in the chicken broth and water, then add the Pozole Verde Bomb.
5
Bring the liquid to a boil, then reduce the heat to a simmer. Cover and cook for 2-3 hours, or until the pork is very tender.
6
Remove the pork from the pot, shred the meat, and return it to the pot. Discard any bones or excess fat.
7
Stir in the rinsed hominy and continue to simmer for another 15-20 minutes to allow the flavors to meld.
8
Ladle the pozole into serving bowls.
9
Garnish with diced white onion, chopped cilantro, shredded cabbage, and a squeeze of fresh lime juice.

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Tips & Notes

Pro tips

Skim any foam or fat that rises during the first 20–30 minutes of simmering for a clearer, cleaner broth.
Rinse canned hominy thoroughly to remove excess sodium and starch, preventing a gummy texture.
Add the seasoning bomb early in cooking so flavors meld with the broth; taste and adjust salt near the end.
Keep pork shoulder intact or in large chunks during cooking to prevent it from falling apart; shred or dice only before serving if desired.

Substitutions

Pozole Verde Bomb seasoning packet → fresh green salsa base with toasted dried green chiles, cumin, and garlic (requires extra prep time)
Chicken broth → vegetable broth or pork broth (adjusts depth of flavor slightly)
Canned hominy → dried hominy, soaked and cooked until tender (requires 2–3 hours additional cooking)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Freeze in portions up to 3 months. Reheat on the stovetop over medium heat, thinning with additional broth if needed.

Common Questions

Can I use a different cut of pork for pozole verde?

Yes. Pork butt, pork ribs, or pork belly work well. Adjust cooking time based on thickness—thinner cuts may need 1–1.5 hours instead of 2–3 hours.

What is pozole verde seasoning bomb?

A pre-mixed seasoning packet designed to flavor pozole verde, containing dried green chiles, spices, and aromatics. It eliminates the need to source and toast individual ingredients.

How do I know when the pork is done?

The pork should be fork-tender and shred easily. Test at 1.5 hours, then check every 15–20 minutes until it reaches your desired tenderness, typically 2–3 hours total.

Can I make pozole verde ahead of time?

Yes. Cook completely, cool, and refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop, adding broth if needed to restore consistency.

What toppings go best with pozole verde?

Diced white onion, fresh cilantro, shredded cabbage, lime wedges, tostadas, and sliced jalapeños are traditional. Serve toppings on the side so guests can customize.