Green Pork Posole Soup is one of those soups that warms you from the inside out. Made quick and easy with ground pork, chewy hominy, and tangy tomatillos simmered in a vibrant broth, it’s hearty, flavorful, and so satisfying.
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This is my shortcut take on a classic pozole verde. Traditionally, it’s made with pork shoulder and slow-simmered for hours. Here, we swap in ground pork so it cooks in just 40 minutes without sacrificing flavor. The tomatillos give the broth its signature brightness, while the hominy adds that unmistakable Southwestern bite.
I like serving this soup on busy weeknights with a spread of toppings like lime wedges, avocado, and queso fresco. It’s also a fun dish to serve at gatherings like Cinco de Mayo; you can set out all the garnishes and let guests build their perfect bowl.
Ingredients
- Vegetable oil
- Ground pork – I use lean ground pork.
- Small onion – You’ll want about a heaping cup of chopped onion.
- Green bell pepper – If you like it spicy, use a jalapeno in addition to the bell pepper.
- Garlic cloves – Don’t use jarlic. It just doesn’t have enough punch for this recipe.
- Ground cumin
- Jalapeño
- Chipotle powder – Like it spicy? You can go up to ½ teaspoon of chipotle powder, but I wouldn’t add much more than that as the smoky flavor will overwhelm the soup.
- Chicken broth – I use low or no-sodium-added chicken broth.
- Fresh or frozen tomatillos – Every summer, I freeze whole tomatillos. This is a great recipe to use them up.
- White or yellow hominy – Drain it well, then rinse and drain again before using.
- Roma tomatoes – Any tomato will work, really, but I like Romas as they have fewer seeds.
- Queso fresco – No queso fresco? Feta cheese is a good substitute.
- Fresh cilantro leaves – Optional.
- Salt and black pepper
How to Make Chef Jenn’s Green Pork Posole
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat the vegetable oil in a braiser pan over medium heat. Add the ground pork, onion, and bell pepper. Cook for 5 minutes, breaking up the pork with a meat chopper for even crumbles.
Stir in garlic, cumin, and chipotle powder. Cook for 1 minute, stirring with a long-handled spoon so nothing sticks.
Pour in the broth, then add tomatillos, tomatoes, and hominy. Use a silicone-coated flat whisk to scrape up all the browned bits from the bottom of the pot — that’s where so much flavor hides.
Bring to a simmer, cover, and cook for 20 minutes until the tomatillos have broken down and the broth is rich and fragrant. Season with salt and pepper. Ladle into bowls and garnish with queso fresco and cilantro.
Chef Jenn’s Tips
- Add shredded leftover roast pork instead of ground pork for a heartier version.
- No tomatillos? Use 1½ cups of canned salsa verde as a shortcut.
- Make a double batch; it tastes even better the next day.
Recommended
Serving Suggestions
Serve with warm corn tortillas or tortilla chips on the side. Add garnishes like lime wedges, avocado slices, or shredded cabbage for a traditional touch.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Add a splash of broth when reheating if the soup thickens. Store in the freezer for up to 3 months.
Chef Jenn’s Green Pork Posole
Ingredients
- 2 teaspoons vegetable oil
- 1 pound ground pork lean
- 1 small onion finely chopped
- 1 green bell pepper stemmed, seeded, and chopped
- 3–4 cloves garlic minced
- 1 teaspoon ground cumin
- ¼ teaspoon chipotle powder
- 4 cups chicken broth
- 1 pound fresh or frozen tomatillos thawed and chopped
- 28 ounce can white or yellow hominy or 1 (28-ounce) can, rinsed
- 2–3 Roma tomatoes cored and diced into ½-inch pieces
- ¼ cup queso fresco crumbled
- 2 tablespoons fresh cilantro leaves optional
- salt and black pepper to taste
Instructions
- Heat oil in a heavy bottomed soup pot. Add the ground pork, onion, and bell pepper; cook until pork is no longer pink.
- Stir in the garlic, cumin, and chipotle powder. Cook for 1 minute.
- Add the broth, tomatillos, tomatoes, and hominy. Scrape the bottom of the pot.
- Bring to a simmer, stirring occasionally, cover, and cook 20 minutes.
- Season with salt and pepper. Serve garnished with queso fresco and cilantro.
Notes
Chef Jenn’s Tips
- Add shredded leftover roast pork instead of ground pork for a heartier version.
- No tomatillos? Use 1½ cups of canned salsa Verde as a shortcut.
- Make a double batch — it tastes even better the next day.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.