PORK POZOLE VERDE Recipe
hominy + green chili verde + crispy tortilla + queso fresco
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Add Broth and Simmer
Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and let simmer for about 1 hour until pork is tender.
Incorporate Hominy and Sauce
Add hominy and green chili verde sauce to the pot. Stir well and continue to simmer for an additional 20 minutes.
Season
Season with salt and pepper to taste. Stir in chopped cilantro before serving.
Prepare Tortilla Strips
In a separate pan, fry tortilla strips in oil until crispy. Drain on paper towels and season lightly with salt.
Serve
Ladle the pozole into bowls and top with crispy tortilla strips, crumbled queso fresco, and lime wedges.
