Mexican Pozole Verde with Pork Shoulder, Hominy, Tomatillos, Pepitas and Shredded Cabbage

Cook the pork: in a large pot, combine the pork shoulder chunks, halved onion, 3 garlic cloves, bay leaves, and enough water to cover by 3 inches. Bring to a boil, skim the foam, then reduce heat and simmer covered for 90 minutes until the pork is very tender and falling apart. Remove the pork, shred into large pieces, and reserve the broth (discard the onion, garlic, and bay leaves). The broth is gold — do not throw it away.

Ingredients

• For the pozole:
• 1 kg (2.2 lbs) bone-in pork shoulder, cut into large chunks
• 2 cans (800g total) hominy corn (maiz pozolero), drained and rinsed
• 1.5 liters (6 cups) water or chicken broth
• 1 white onion, halved
• 6 garlic cloves, divided
• 2 bay leaves
• Salt to taste
• For the verde sauce:
• 500g (1 lb) fresh tomatillos, husked and halved
• 2 poblano peppers, roasted and peeled
• 3 serrano chilis (adjust for heat)
• 1/2 white onion, roughly chopped
• 4 garlic cloves
• 1 cup fresh cilantro (stems included)
• 1/2 cup raw pepitas (pumpkin seeds)
• 1 tbsp neutral oil
• 1 tsp dried Mexican oregano
• 1 tsp ground cumin
• Salt to taste
• For toppings (all served at the table):
• 1/4 head green cabbage, finely shredded
• 4 radishes, thinly sliced
• 2 avocados, diced
• Dried Mexican oregano
• Lime wedges
• Tostadas or tortilla chips
• Fresh cilantro

Instructions

1. Cook the pork: in a large pot, combine the pork shoulder chunks, halved onion, 3 garlic cloves, bay leaves, and enough water to cover by 3 inches. Bring to a boil, skim the foam, then reduce heat and simmer covered for 90 minutes until the pork is very tender and falling apart. Remove the pork, shred into large pieces, and reserve the broth (discard the onion, garlic, and bay leaves). The broth is gold — do not throw it away.
2. Make the verde sauce: toast the dry pepitas in a skillet over medium heat, stirring constantly, until they pop and turn golden — about 4-5 minutes. Careful not to burn them. Set aside. In the same skillet, add oil and cook the tomatillos, cut-side down, until charred and soft — 6-8 minutes. Transfer to a blender.
3. Add to the blender: roasted poblanos, serrano chilis, onion, remaining 4 garlic cloves, cilantro, toasted pepitas, oregano, and cumin. Blend until completely smooth. The verde sauce should be a vibrant, slightly thick green puree.
4. In a large pot, heat 1 tbsp oil over medium-high heat. Add the verde sauce — it will sizzle and splatter dramatically. Cook, stirring, for 5-7 minutes until the sauce darkens slightly and loses its raw edge. This frying step is essential — it transforms the sauce from bright and sharp to complex and deep.
5. Add the reserved pork broth to the verde sauce. Stir well and bring to a simmer. Add the drained hominy. Cook together for 20-25 minutes, allowing the hominy to absorb the verde flavors. Season generously with salt.
6. Add the shredded pork back into the pozole. Simmer for 10 more minutes until everything is unified and fragrant.
7. Ladle into deep bowls. The broth should be richly green and aromatic.
8. Serve with all toppings in separate small bowls at the table: shredded cabbage, sliced radishes, diced avocado, dried oregano, lime wedges, and tostadas. Pozole verde is the green sibling of the more common red pozole and is particularly associated with the state of Guerrero. It is a celebratory soup eaten at family gatherings, festivals, and on rainy days when something deeply restorative is needed.