Hatch Green Chile Pork Pozole
Hatch green chile pork pozole is a warm and comforting bowl that brings together the bold flavors of roasted green chiles, tender pork, and hominy in a deeply seasoned broth. It is a dish rooted in tradition, known for its richness and ability to bring people around the table. The broth is earthy, slightly smoky, and full of depth, while the hominy provides a satisfying, chewy texture that makes each spoonful feel complete. When simmered slowly, everything blends into a hearty stew that is perfect for cool evenings, family gatherings, or whenever you want a meal that feels both nourishing and full of character.
This version uses Hatch green chiles, which give the pozole its signature flavor. Their natural sweetness and heat meld beautifully with pork shoulder as it cooks. The process is simple: brown the pork, sauté the aromatics, stir in the green chiles, then let everything simmer until tender. The final result is a bowl of warm, fragrant chili-style stew that welcomes toppings like cabbage, radishes, lime, cilantro, and onions.
Ingredients
2 tablespoons oil
1½ to 2 pounds pork shoulder, cut into small cubes
1 medium onion, diced
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon oregano
1 pound roasted Hatch green chiles, chopped
4 cups chicken broth
1 can white hominy, drained and rinsed
1 cup tomatillo salsa or crushed tomatillos
½ teaspoon chili powder (optional for deeper color)
Juice of half a lime
Cilantro, chopped
Shredded cabbage, sliced radishes, diced onions, and extra lime wedges for serving
Instructions
Heat the oil in a large pot over medium heat. Add the pork cubes and cook them until lightly browned on all sides. Browning adds flavor to the base of the pozole and helps create a deeper broth.
Add the diced onion and cook until it softens. Stir in the minced garlic and let it become fragrant. Season with salt, pepper, cumin, and oregano.
Stir in the roasted Hatch green chiles. Let them cook with the pork and aromatics for a couple of minutes so their flavor blends into the mixture.
Add the broth, tomatillo salsa or crushed tomatillos, and the hominy. Mix everything together and bring the pot to a gentle boil. Reduce the heat to a simmer.
Let the pozole cook uncovered for at least forty-five minutes to one hour. The pork should become tender and the broth should thicken slightly as the flavors come together. If you want a richer color, add a small amount of chili powder during the simmering stage.
Stir in the lime juice at the end for a bright finish. Taste and adjust seasoning with more salt or broth if needed.
Serving Suggestions
Pozole is best served with fresh toppings that add crunch and brightness. Offer shredded cabbage, thinly sliced radishes, chopped onions, cilantro, and lime wedges. These toppings balance the richness of the stew and add layers of texture.
Warm tortillas or crusty bread make excellent sides. A spoonful of sour cream or avocado slices can make the dish even more comforting.
Leftovers keep well for a few days and the flavor deepens as it rests. It also freezes beautifully, making it a great meal to prepare in larger batches.