Verde Pozole
Tender pork, hominy, and bright salsa verde simmered together in under 20 minutes. Finish with lime, onion, and crispy tostadas for the ultimate weeknight dinner.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
comfortsatisfyingmexicanporktenderbroth-richweeknightsoup
Ingredients
- 1.5 lbs cooked pulled pork or pork shoulder, shredded
- 2 cans (15 oz each) canned hominy, drained and rinsed
- 2 cups salsa verde (jarred)
- 2 cups chicken broth
- 1 whole lime (juiced)
- ½ whole yellow onion, thinly sliced, plus tostadas and cilantro for serving
Instructions
- 1
Pour salsa verde and chicken broth into a large pot over medium-high heat.
- 2
Add pork and hominy, stir, and bring to a gentle simmer for 10 minutes.
- 3
Squeeze lime juice into the pot and taste. Add salt and pepper until bright and balanced.
- 4
Ladle into bowls and top with sliced onion, crispy tostada pieces, and fresh cilantro.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon
- ladle
- cutting board and knife
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