Green Chile Pork Pozole Recipe

  • Yield:

    5 cups

  • Total Time:

    2 hrs 45 mins

  • Prep Time:

    15 mins

  • Cook Time:

    2 hrs 30 mins


  • 1/2 cup dried golden hominy (see Quick Soak directions)
  • 12 ounces pork tenderloin, cut into 1/2-inch cubes
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon black medium grind pepper
  • 2 teaspoons Mazola® Corn Oil
  • 1-1/2 cups chopped onion
  • 4 cloves garlic cloves, minced
  • 1 jar (16 ounces) salsa verde (recommend San Marcos® brand - lower sodium content than most)
  • 2 to 3 cups water
  • 1-1/2 tablespoons ground cumin seed
  • 1 teaspoon leaf oregano
  • Chopped cilantro, sliced radishes
  • Corn tortillas, optional


  1. Step 1) Quick Soak directions: Place hominy and 3 cups water in a medium saucepan; bring to a boil, cover and remove from heat. Let stand 1 hour. Drain, rinse and proceed with recipe.
  2. Step 2) Toss pork cubes with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Sauté pork until just starting to brown; about 3 to 5 minutes. Add onion and garlic; cook an additional 5 to 7 minutes until onions soften. Stir frequently.
  3. Step 3) Add hominy, salsa verde, 2 cups water, cumin and oregano to skillet; stir to combine. Bring to a boil; reduce heat to a simmer. Cover and cook 1 to 1-1/2 hours until hominy is tender, stirring occasionally. Add additional water if mixture seems too thick.
  4. Step 4) Serve in bowls topped with cilantro, radishes, onion and lettuce. Scoop posole with corn tortillas, if desired.