Martha’s Pork Pozole Verde

It’s been a long time coming but it’s finally here…. Martha’s Pork Pozole Verde!

Pork Pozole Verde


Pozole is a traditional Mexican stew made with meat, spices, and most importantly — Hominy. Hominy is a type of dried, treated corn and it is always found in Pozole. Pozole can be prepared in many ways and the 3 most common types of Pozole are Rojo (red), Blanco (white), and Verde (green). I’ve honestly only ever had Rojo or Verde and love them both so much! 

Today, we have a guest recipe share an authentic Pozole Verde made by my dear friend, Martha. Martha grew up in Leon, Mexico, which is in the state of Guanajuato where she grew up eating Pozole Verde in her home. She has told me all about her mother who was known for her incredible cooking. In fact, she was such a great cook that she even taught cooking classes in Leon while Martha was growing up.  While I have never had Martha’s mother’s cooking, I can assure you that this recipe that she is sharing with us is absolutely incredible that she has passed down to her. While it takes time and attention to make a beautiful pot of Pozole, it’s worth every minute. The end result is absolutely outstanding and every bite is filled with comfort, love, and soul. 

A Q+A with Martha about the Pozole Recipe:

Me: What do you serve the Pozole with?

Martha: We always serve Pozole with crispy tostadas. The salty crunch is so delicious… similar to soup with crackers! We never ever eat pozole without tostadas!

Me: Okay– I know this is a controversial question. Why do you top your pozole with lettuce? How come a lot of people choose cabbage?

Martha: This is definitely something that I know people from Mexico disagree on, but I grew up with shredded iceberg lettuce on top always. Many would argue that cabbage is the ‘correct’ way to top Pozole, but I always grew up with iceberg lettuce and to me it is the ‘correct’ way to eat Pozole.  I prefer its texture and flavor in the soup. You prefer it with thinly sliced green cabbage though? Eat it with cabbage!

Me: This feeds a lot of people– How many people would you say this feeds? 16?

Martha: Alex, 16?? (laughs) I’d say 12!

Me: Does it freeze well?

Martha: yes, you can freeze it. 

Me: Growing up, did you eat the Pozole regularly, or was it mainly for special occasions?

Martha: It is a very typical dish in Mexican. We eat it a lot in September, which is the National month. It’s perfect for any occasion– a birthday or a family gathering and it’s also served when it gets cold! 

Martha, thank you so very much for sharing this special recipe with The Defined Dish community. I know it will be loved all over, and I will cherish this recipe forever!!

I hope you all enjoy Martha’s Pork Pozole Verde as much as we do!

Martha's Pork Pozole Verde

Pork Pozole Verde
Serves: 12 People
5 from 3 votes


  • 4 - 4 ½ pounds bone-in pork shoulder quartered
  • 1 tablespoon kosher salt
  • 1 large white onion quartered
  • 1 ½ pounds tomatillos husked and rinsed
  • 4 large poblano pepper cut in half lengthwise, seeds and core removed
  • 2 tablespoons extra virgin olive oil
  • 4 cups packed, loosely chopped green leaf lettuce (or 1 head)
  • 2 cups packed, loosely chopped cilantro leaves and tender stems
  • 6 cloves garlic
  • 2 [25 ounce] cans Mexican-style hominy drained and rinsed
  • Kosher salt to taste
  • Black pepper to taste

For serving:

  • ½ head iceberg lettuce of green cabbage very thinly sliced
  • 6 radishes thinly sliced
  • whole red chiles torn into small pieces (optional for spicy. You can also use crushed red chile flakes)
  • Freshly chopped cilantro
  • 2 limes cut into wedges


  • Preheat oven to 375 and line a large baking sheet with parchment paper.
  • Heat a large pot or dutch oven over medium-high heat. When hot, add the pork, fat side down, to the skillet and sear until golden, 3 to 4 minutes.
  • Pour in enough water so that the pork is covered by one inch and bring to a boil. Once boiling, add 1 tablespoon of kosher salt and reduce heat to a rapid simmer and cook, covered, for 45 minutes.
  • Place the onion in a high-speed blender and add 3-4 ladles (about 1 cup) of the boiling water from the pot and blend until smooth. Pour into the stew pot. Cover and continue to simmer. (Keep the blender out, you’re going to need it a few more times).
  • Meanwhile, place the tomatillos and poblano peppers on the prepared baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat and transfer to the oven. Roast until the poblanos are tender and the tomatillos have softened, about 15 minutes.
  • Place the tomatillos and poblano peppers in the blender with 3-4 ladles of the liquid from the boiling pot. Blend until smooth and add to the stew. Cover and continue to cook.
  • Meanwhile, place the cilantro, green leaf lettuce, garlic with 3-4 ladles of the liquid from the boiling pot. Blend until smooth and add to the pot of stew.
  • Continue to simmer, covered, until the pork is very tender, about 2 - 2.5 more hours.
  • Using tongs, transfer the tender pork to a cutting board and cut into small, bite sized cubes and transfer back to the stew pot. Taste the stock and add more salt, as needed. The soup will need more than you think since it’s a very large pot of soup and you use water as the base to make the broth. Then, add the hominy (be sure to drain and rinse!) and continue to cook, covered, until the hominy is tender, about 20 more minutes.
  • When ready to serve, ladle the pozole into bowls and top with lettuce (or cabbage), sliced radishes, torn chiles (optional), cilantro, and serve with a lime wedge! Enjoy!


  • Reply
    Julie Frakes
    November 30, 2021 at 1:08 am

    Also -Is white hominy ok to use? I couldn’t find the red or green…

  • Reply
    Julie Frakes
    November 30, 2021 at 1:07 am

    I’m the directions -are you saying to completely cover the pork With at least 1 inch of water? I’m not understanding how much water to put in the pot. Tia!!!

  • Reply
    November 24, 2021 at 11:41 pm

    Do you put the bone in the stock, or just cut the pork off of it, and toss the bone before searing the pork?
    The chicken version is SO yummy! Can’t wait to try this pork version!!

    • Reply
      November 25, 2021 at 12:45 pm

      yes, she keeps the bone in

  • Reply
    October 16, 2021 at 9:08 pm

    Looks delicious! Do you think you could freeze the leftovers to make two meals out of it?

    • Reply
      October 18, 2021 at 11:55 am

      oh yes! I have some in my freezer, too!

  • Reply
    October 15, 2021 at 7:07 pm

    I want to make this SO badly because I am obsessed with hominy, but I don’t eat pork! Can I sub beef or chicken?

  • Reply
    July 12, 2021 at 12:34 am

    5 stars
    This recipe is sooooooo delicious!! It requires ABSOLUTELY NO modification (and believe me, I was skeptical about the lettuce…never heard of such a thing as cooked lettuce in a broth). My family LOVED it; went back four seconds and thirds.

    Thank you so VERY much for sharing!

  • Reply
    January 27, 2021 at 6:04 pm

    The torn red chiles — do you mean like the little dried red chiles? or fresh like fresnos or something?


    • Reply
      January 31, 2021 at 8:51 pm

      yes, any small dried red chile or chile arbol works!

  • Reply
    January 9, 2021 at 2:39 am

    Do you think this could work as an IP method? How would you adjust?

  • Reply
    Tracey McConnell
    January 8, 2021 at 6:49 pm

    This recipe looks amazing but I cannot find tomatillos – is there a substitute? Excited to make this!

    • Reply
      January 15, 2021 at 12:48 pm

      ohh.. I don’t think there is a sub for tomatillos. the best option would be to use a jarred, roasted tomatillo based salsa.

  • Reply
    January 8, 2021 at 3:44 pm

    Do you sear all sides of the pork or just the fat-side?

    • Reply
      January 15, 2021 at 12:49 pm

      I usually just do the fat side but you can sear it all. Martha sometimes doesn’t even sear it at all.

  • Reply
    January 3, 2021 at 3:03 am

    5 stars
    Absolutely delicious!!! This has to be one of my favorite recipes. I come from a town with lots of Hispanic (primarily Mexican) tradition and I know good pozole. This is some of the best pozole I’ve had! I am so excited to add it to my recipe rotation. Thank you Martha!

    • Reply
      January 3, 2021 at 2:11 pm

      So happy you love it!!!

  • Reply
    January 3, 2021 at 12:42 am

    Wowzers!!! This is delicous! I served it over cabbage & topped it with radishes & pico to add a little heat to it. I will definitely make this again. I makes a ton! So make sure you use a huge pot. Thanks so much for sharing this awesomeness with us!

  • Reply
    January 3, 2021 at 12:06 am

    What would you rate the spice of this? I like heat, but my husband is delicate in the spice department lol. I usually reduce the number of peppers when I make a dish for both of us so trying to gauge how to adapt (if needed) for him. Thanks for any ideas! It looks amazing!

    also… if reducing the poblanos will mess things up I’ll just make it for myself as is : )

    • Reply
      January 3, 2021 at 2:20 pm

      it’s not very spicy at all!

    • Reply
      Rachael S.G.
      October 5, 2021 at 6:41 pm

      Making this today. I can say I’ve never blended lettuce before so that was a first 😅 smells delicious. Thank you for sharing the recipe and story.

  • Reply
    December 30, 2020 at 5:45 pm

    This looks delicious! Do you have the butcher quarter the pork shoulder for you? Also, will it turn out ok using a boneless pork shoulder?

    • Reply
      December 30, 2020 at 5:48 pm

      No I cut it down myself and just work around the bone… it doesn’t have to be perfect!
      You can use boneless, but Martha says the broth isn’t as flavorful with boneless.

  • Reply
    December 30, 2020 at 1:00 am

    5 stars
    This is so. dang. good!!! We made it last night and LOVED it! The flavor of the broth is delicious (we went big on the salt, thanks for the tip). Our pork shoulder was a little bigger, thus it required more water to be covered, so we (there are only 2 of us) will be eating this for the next few days and I am not sad about it. We also topped ours with cabbage instead of lettuce, but we have so much left over that I’m sure we’ll try it with lettuce in the next couple days. Thanks for sharing this recipe! We’ll for sure make it again.

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