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Hatch Green Chile Pork Pozole

Course Main Course, Soups and Stews
Cuisine Mexican-Style
Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 50 minutes
Servings 6 Servings

Equipment

  • Large heavy pot
  • Blender

Ingredients

  • 2 1/2 lbs pork butt/shoulder sliced into 1 1/4 inch pieces
  • Salt and pepper, to taste
  • Avocado oil
  • 1 med white onion
  • 1 large bulb garlic
  • 2 liters water
  • 3-4 bay leaves
  • 6 med-large Hatch green chiles. previously roasted, cleaned and peeled
  • 4-5 med tomatillos, peeled, washed, roughly chopped
  • 2 jalapeños, stems removed, roughly chopped
  • Handful of fresh cilantro
  • 1/3 cup toasted pepitas
  • 1 tsp toasted cumin seeds
  • 2 c water
  • salt

You Also Need

  • 30 oz Can of maiz pozolero, hominy
  • 2 tsps Mexican oregano
  • 4-5 large epazote leaves

Garnish

  • 4 cups Cabbage, finely shredded
  • 1 cup Radishes, thinly sliced
  • Crushed chile de arbol or piquin, to taste
  • 8-12 Limes wedges
  • oregano, crushed, to taste
  • cilantro, finely chopped, to taste
  • Toasted pepitas, to taste
  • Corn tostadas, chips or strips
  • avocado slices. optional

Instructions

  • At medium heat, add the sliced pork to a large heavy pot. Season to taste with salt and pepper. Drizzle in 2-3 tablespoons of oil. Let sit and preheat for a few minutes. Stir the pork as needed to lightly brown and sear in some spots.
  • While the pork cooks, take 2/3 of the onion and finely dice it. From the bulb of garlic, take three to four cloves an mince them. Once pork is brown all around, add the diced onion and minced garlic. Saute for 3-4 minutes. Reserve remaining onion and garlic.
  • Pour in 1 1/2 liters of water to the pork. Add bay leaves and salt to taste. When it comes up to a boil, reduce heat slightly. Skim off the foam that forms at the top when needed. The pork will cook for about 2 1/2 hours or until tender.
  • Once pork is tender, prepare green chile sauce. To the blender, add the roasted green chiles, tomatillos, jalapeños, cilantro, pepitas, cumin seeds, 2 cloves of garlic, remaining onion and just enough water to cover ingredients. Blend on high until very smooth. I have a power blender, so no straining required. If your sauce looks to coarse, try blending it longer or you may have to strain it through a wire strainer.
  • Pour hatch chile sauce into pot with the tender pork. Stir well to combine. When it comes up to a boil, skim any foam as needed. Taste for salt. To the pot, add the oregano, hominy(with some of the liquid) and epazote leaves. Let pozole cook for another 30 minutes on medium/low heat.
  • Ladle into bowls. Garnish with cabbage, radishes, oregano, crushed chile, lime, pepitas, cilantro and avocado, if you like. I enjoy it the green chile version this way, but is not common to add avocado. This recipe yields four extra large Mexican bowls(lol!) or 6 smaller bowls. Store any leftover cooled pozole in an airtight storage container for 5-6 days refrigerated.

Notes

Take the fuss out of roasting green chiles. Remove the stems and seeds first! Place peppers on a metal rack lined with a baking sheet. Place 6 inches under preheated broiler set on high. Broil for 10 minutes per side. Remove from oven and let steam in a paper bag, plastic storage bag or in between a clean kitchen towel. Once cool, the skins peel off easily. Slice into desired portions or blend to prepare delicious green chile sauces or salsa.