Experience the warmth, comfort, and vibrant flavors of Green Pork Posole Soup, a deliciously hearty and effortlessly prepared Tex-Mex inspired dish that will quickly become a cherished favorite. Made with lean ground pork, chewy hominy, and the bright tang of tomatillos, all simmered together in a rich, verdant broth, this soup is both satisfying and incredibly flavorful. It’s the perfect meal to gather around on a chilly evening or to spice up any celebratory occasion.
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The Heartwarming Appeal of Green Pork Posole Soup
There’s something uniquely comforting about a bowl of homemade soup, and our Green Pork Posole Soup takes that comfort to an entirely new level. This recipe is a delightful shortcut twist on the traditional Mexican Pozole Verde, a classic dish celebrated for its depth of flavor and nourishing qualities. While authentic pozole often requires hours of simmering tender pork shoulder, our version cleverly incorporates ground pork, drastically cutting down on cooking time without compromising the robust taste. This means you can enjoy a bowl of this incredible soup in just about 40 minutes, making it an ideal choice for busy weeknights when you crave something wholesome and exciting.
The magic of this “pozole verde” lies in its vibrant broth, primarily driven by the fresh, tangy flavor of tomatillos. These often-underestimated green gems contribute a signature brightness and a subtle citrusy note that truly awakens the palate. Complementing this tangy base is hearty hominy, those wonderfully chewy, puffed corn kernels that provide a delightful texture and an unmistakable Southwestern authenticity. Together with savory ground pork and a medley of aromatic vegetables, this soup is a complete culinary experience, offering a harmonious blend of textures and tastes.
I find this Green Pork Posole Soup incredibly versatile. It’s a fantastic solution for a quick and satisfying dinner during the week, especially when paired with a generous spread of your favorite toppings like fresh lime wedges, creamy avocado slices, and crumbly queso fresco. Beyond everyday meals, it transforms into a festive showstopper for gatherings. Imagine setting out a vibrant array of garnishes at your next Cinco de Mayo celebration or family get-together, allowing each guest to personalize their bowl to perfection. It’s an interactive and delicious way to share a meal, creating lasting memories with every spoonful.
Key Ingredients for Your Green Pork Posole
Crafting a truly memorable Green Pork Posole starts with selecting fresh, quality ingredients. Here’s a closer look at what you’ll need and some tips for each component:
- Vegetable Oil: A neutral oil is best for browning the pork and sautéing vegetables, providing a clean base for the soup’s flavors.
- Ground Pork: I recommend using lean ground pork to keep the soup from being overly greasy, allowing the vibrant broth to shine. This shortcut ingredient replaces the traditional pork shoulder, significantly reducing cooking time while still delivering rich flavor. For an even richer flavor profile, you could opt for a slightly higher fat content or even a blend of ground pork and ground beef.
- Small Onion: Approximately one heaping cup of finely chopped onion will create an aromatic foundation. Sweet or yellow onions work beautifully, adding a subtle sweetness that balances the tang of the tomatillos.
- Green Bell Pepper: Adds a fresh, slightly bitter note and a beautiful color. For those who enjoy a little heat, consider incorporating a jalapeño alongside (or even in place of) the bell pepper for an extra kick.
- Garlic Cloves: Freshly minced garlic is non-negotiable for this recipe. Jarred garlic often lacks the pungent, vibrant flavor essential for a soup like this. Aim for 3-4 cloves, but don’t hesitate to add more if you’re a garlic enthusiast.
- Ground Cumin: This warm, earthy spice is characteristic of Southwestern and Mexican cuisine, adding depth and complexity to the broth.
- Jalapeño: While optional, a diced jalapeño (seeds and membranes removed for milder heat, or left in for more spice) will elevate the flavor and provide a pleasant warmth.
- Chipotle Powder: For a smoky heat, chipotle powder is key. Start with ¼ teaspoon as suggested, but if you love spicy food, you can increase it to ½ teaspoon. Be mindful not to add too much, as its intense smoky flavor can overwhelm the delicate balance of the soup. This also contributes to a beautiful reddish hue in parts of the broth.
- Chicken Broth: Using low or no-sodium-added chicken broth allows you to control the seasoning precisely. You can always add more salt later, but you can’t remove it. Vegetable broth can be substituted for a lighter base.
- Fresh or Frozen Tomatillos: These are the star of the “verde” in pozole verde. Fresh tomatillos should have their papery husks removed and be rinsed well. If using frozen whole tomatillos, thaw them before chopping. Freezing them in summer is a fantastic way to enjoy their fresh flavor year-round!
- White or Yellow Hominy: This is what truly defines posole. Make sure to drain and rinse canned hominy thoroughly, then drain again before adding to the soup. This removes excess sodium and any starchy liquid, ensuring the hominy’s clean, unique texture shines through.
- Roma Tomatoes: While any tomato will work, Roma tomatoes are preferred due to their meaty texture and fewer seeds, which results in a smoother, less watery broth. Core and dice them into ½-inch pieces.
- Queso Fresco: A crumbly, fresh Mexican cheese that adds a mild, salty finish and a creamy texture when sprinkled over the hot soup. If queso fresco isn’t available, feta cheese makes a surprisingly good substitute, offering a similar salty tang.
- Fresh Cilantro Leaves: Optional, but highly recommended for a burst of fresh, herbaceous flavor and vibrant color. Finely chop them for garnish.
- Salt and Black Pepper: Essential for seasoning to taste, ensuring all the flavors are perfectly balanced. Always adjust these at the end of cooking.
Crafting Chef Jenn’s Quick Green Pork Posole
Making this flavorful Green Pork Posole is a straightforward process, designed for efficiency without skimping on taste. Follow these simple steps for a delicious meal:
- Sauté the Pork and Aromatics: Begin by heating two teaspoons of vegetable oil in a sturdy braiser pan or a heavy-bottomed soup pot over medium heat. Once shimmering, add the pound of lean ground pork along with the finely chopped small onion and the diced green bell pepper. Cook this mixture for about 5 to 7 minutes, continuously breaking up the pork with a meat chopper or a sturdy spoon until it is no longer pink and the vegetables have softened. Ensure the pork is evenly crumbled for the best texture in the soup.
- Infuse with Spices: Next, stir in the minced garlic, ground cumin, and chipotle powder. Continue to cook for just 1 minute, stirring constantly with a long-handled spoon. This brief sautéing step allows the spices to bloom in the hot oil, releasing their full aromatic potential and infusing the pork and vegetables with a deep, complex flavor. Be careful not to burn the garlic.
- Combine and Simmer: Pour in the four cups of chicken broth. Then, add the chopped fresh or thawed tomatillos, diced Roma tomatoes, and the thoroughly rinsed and drained white or yellow hominy. Using a silicone-coated flat whisk or a wooden spoon, gently scrape the bottom of the pot. Those browned bits, known as “fond,” are packed with incredible flavor and will dissolve into the broth, enriching it wonderfully.
- Develop the Flavors: Bring the soup to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 20 minutes. During this time, the tomatillos will soften and break down, mingling their tangy essence with the broth and other ingredients. The soup will become wonderfully rich and fragrant, with all the flavors marrying beautifully.
- Season and Serve: Finally, remove the lid and season the soup generously with salt and black pepper to taste. Ladle the hot Green Pork Posole into individual bowls. For an authentic and visually appealing finish, garnish each serving with a sprinkle of crumbled queso fresco and a handful of fresh cilantro leaves. Enjoy immediately!
Chef Jenn’s Expert Tips for a Perfect Posole
- Heartier Protein Options: While ground pork offers a quick preparation, feel free to experiment. For a richer, more traditional texture, consider adding shredded leftover roast pork or even slow-cooked pork shoulder instead of ground pork. Simply add the cooked shredded pork during step 3 with the broth and vegetables, allowing it to warm through and absorb the soup’s flavors. You can also use ground chicken or turkey for a lighter version.
- Tomatillo Alternatives: If fresh or frozen tomatillos are not readily available, a convenient shortcut is to use 1½ cups of high-quality canned salsa verde. This will still deliver that essential tangy, green flavor profile, making the recipe accessible any time of year. Adjust seasoning as needed, as canned salsa verde can vary in saltiness.
- Double the Batch: This soup is one of those dishes that tastes even better the next day as the flavors have more time to meld and deepen. Making a double batch is highly recommended for easy meal prep throughout the week or for freezing portions for future quick meals.
- Adjusting Spice Levels: The recipe uses jalapeño and chipotle powder for a balanced heat. If you prefer a milder soup, remove the seeds and membranes from the jalapeño or omit it entirely. For more heat, add an extra jalapeño, a pinch of cayenne pepper, or a dash of your favorite hot sauce at the table.
- Fresh vs. Dried Hominy: While canned hominy is a fantastic shortcut, if you want to try dried hominy for a truly authentic experience, plan ahead. Dried hominy needs to be soaked overnight and then simmered for several hours until tender, similar to dried beans.
Recommended Pairings & Other Delicious Soups
While Green Pork Posole Soup is a meal in itself, it pairs wonderfully with a few simple sides. Warm corn tortillas or crispy tortilla chips are perfect for scooping up the rich broth. For a traditional touch, offer additional garnishes like extra lime wedges for brightness, creamy avocado slices for richness, or shredded cabbage for a fresh crunch.
Storage and Reheating Instructions
Leftover Green Pork Posole Soup is a treat, often tasting even better the next day! To store, allow the soup to cool completely before transferring it to an airtight container. It can be safely refrigerated for up to 4 days. When you’re ready to enjoy it again, reheat gently on the stovetop over medium-low heat or in the microwave. If the soup has thickened significantly during storage, add a splash of chicken broth or water to achieve your desired consistency while reheating. For longer storage, this soup freezes beautifully. Transfer cooled soup to freezer-safe containers or bags, leaving a little headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Chef Jenn’s Green Pork Posole Recipe
- Course:
- Main Course, Soups & Stews
- Cuisine:
- Mexican
- Prep Time:
- 10 minutes
- Cook Time:
- 30 minutes
- Total Time:
- 40 minutes
- Servings:
- 6 servings
- Calories:
- 391 kcal
- Author:
- Chef Jenn
Equipment
- Braiser pan or heavy-bottomed soup pot
- Meat chopper or sturdy spoon
- Long-handled spoon
- Silicone-coated flat whisk or wooden spoon
Ingredients
- 2 teaspoons vegetable oil
- 1 pound ground pork (lean, for best results)
- 1 small onion (about a heaping cup, finely chopped)
- 1 green bell pepper (stemmed, seeded, and chopped)
- 3–4 cloves garlic (freshly minced)
- 1 teaspoon ground cumin
- ¼ teaspoon chipotle powder (adjust to your preferred spice level, up to ½ teaspoon)
- 4 cups chicken broth (low or no-sodium added)
- 1 pound fresh or frozen tomatillos (husked, rinsed, and chopped; thawed if frozen)
- 28 ounce can white or yellow hominy (drained and rinsed well)
- 2–3 Roma tomatoes (cored and diced into ½-inch pieces)
- ¼ cup queso fresco (crumbled, for garnish; feta cheese is a good substitute)
- 2 tablespoons fresh cilantro leaves (chopped, for garnish; optional but highly recommended)
- salt and black pepper (to taste)
Instructions
- Heat the vegetable oil in a heavy-bottomed soup pot or braiser pan over medium heat. Add the ground pork, chopped onion, and diced bell pepper. Cook for 5-7 minutes, breaking up the pork into fine crumbles with a meat chopper or spoon, until the pork is no longer pink and the vegetables have softened.
- Stir in the minced garlic, ground cumin, and chipotle powder. Continue to cook for 1 minute, stirring constantly to allow the spices to become fragrant and prevent the garlic from burning.
- Pour in the chicken broth, then add the chopped tomatillos, diced Roma tomatoes, and the thoroughly rinsed and drained hominy. Use a silicone-coated flat whisk or wooden spoon to scrape up any browned bits from the bottom of the pot. This “fond” is full of flavor and will enrich the broth.
- Bring the soup to a gentle simmer, stirring occasionally. Once simmering, cover the pot, reduce the heat to low, and cook for 20 minutes to allow the flavors to meld and the tomatillos to break down.
- Remove the lid and season the soup with salt and black pepper to taste. Ladle the hot soup into bowls and garnish generously with crumbled queso fresco and fresh cilantro leaves before serving.
Recipe Notes & FAQs
Frequently Asked Questions about Green Pork Posole:
- What is hominy? Hominy is dried corn kernels that have been treated in an alkali solution (nixtamalization) to remove the hull and germ, making them larger, softer, and chewier than regular corn. It’s a staple in many Mexican dishes, especially pozole.
- Can I make this soup vegetarian? Absolutely! Omit the ground pork and use vegetable broth. You can add extra vegetables like zucchini, bell peppers, or even black beans for added substance.
- How spicy is this soup? The recipe as written provides a mild to medium heat level from the jalapeño and chipotle powder. You can easily adjust it by removing jalapeño seeds for less heat, or adding more for a spicier kick.
- Can I use frozen vegetables? Yes, frozen chopped onions and bell peppers can be used if fresh are not available, though fresh often provide better flavor and texture.
Nutrition Information (Approximate Per Serving)
Serving: 1 cup | Calories: 391 kcal | Carbohydrates: 29g | Protein: 20g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 589mg | Potassium: 698mg | Fiber: 6g | Sugar: 8g | Vitamin A: 418IU | Vitamin C: 30mg | Calcium: 79mg | Iron: 3mg
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, as ingredients can vary. Please consult a qualified nutritionist for personalized dietary advice.