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Bowl of delicious Hatch Green Chile Pork Pozole garnished with lime and cilantro

Hatch Green Chile Pork Pozole

A warm and hearty dish that combines tender pork with flavorful spices and the distinct taste of Hatch chiles, perfect for family dinners or gatherings with friends.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs pork shoulder, cut into chunks
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 4 cups chicken broth For extra flavor, try using homemade chicken broth.
  • 2 cups hominy, drained and rinsed
  • 3-4 roasted Hatch chiles, diced For more heat, add extra diced Hatch chiles or some jalapeños.
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp oregano
  • Salt and pepper to taste
Garnish
  • Chopped cilantro For serving.
  • Lime wedges For serving.

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened.
  2. Add the pork shoulder chunks and sear on all sides.
  3. Stir in minced garlic, cumin, oregano, salt, and pepper.
  4. Pour in the chicken broth, bring to a boil, then reduce heat to simmer.
  5. After about 90 minutes, add hominy and roasted Hatch chiles. Cook for an additional 30 minutes or until pork is tender.
  6. Adjust seasoning as needed, serve hot with chopped cilantro and lime wedges.

Notes

To store leftover pozole, let it cool completely. Then, transfer it to an airtight container and refrigerate. It will keep well for up to 3-4 days. You can also freeze it for longer storage; just ensure to use a freezer-safe container. Letting the pozole sit for a few hours or overnight will deepen the flavors, making it even tastier the next day.