Discover the ultimate comfort food with this vibrant Green Pork Posole Soup. This recipe takes a beloved Southwestern classic and transforms it into an effortlessly quick weeknight meal, brimming with rich flavors and hearty textures. Made with tender ground pork, chewy hominy, and the bright tang of tomatillos, all simmered in a deeply aromatic, savory broth, it promises to warm you from the inside out and leave you thoroughly satisfied.
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There’s nothing quite like a steaming bowl of posole to chase away the chill or simply enjoy a burst of authentic Southwestern flavor. While traditionally, a rich and complex Pozole Verde might involve hours of slow simmering a pork shoulder, this innovative recipe offers a brilliant shortcut without compromising on the depth or authenticity of taste. By cleverly swapping in lean ground pork, we slash the cooking time dramatically, bringing this comforting dish to your table in a mere 40 minutes. It’s the perfect solution for busy weeknights when you crave something deeply flavorful and homemade but are short on time.
The magic of this Green Pork Posole lies in its foundation of tangy tomatillos, which infuse the broth with its signature verdant hue and bright, refreshing acidity. This vibrant base perfectly complements the savory notes of the pork, while hearty hominy kernels add an irresistible chewiness and a quintessential Southwestern bite that makes every spoonful a delight. This isn’t just a soup; it’s a culinary journey to the heart of Mexican-inspired cuisine, reimagined for modern convenience.
Beyond its incredible speed and flavor, this posole is wonderfully versatile. I often serve it on bustling weeknights, creating a simple yet exciting spread of toppings like zesty lime wedges, creamy avocado slices, and crumbled queso fresco. But its interactive nature also makes it a fantastic centerpiece for gatherings, from casual family dinners to festive celebrations like Cinco de Mayo. Lay out an array of garnishes and let your guests customize their own perfect bowl, transforming a meal into a fun, communal experience that everyone will savor.
Unveiling the Key Ingredients for Your Green Pork Posole
Crafting a truly exceptional Green Pork Posole begins with selecting the right ingredients. Each component plays a vital role in building the soup’s distinctive flavor profile, from the savory depth of the pork to the tangy brightness of the tomatillos. Here’s a closer look at what you’ll need and why each element is essential:
- Vegetable oil: Essential for sautéing the aromatics and browning the pork, building the initial flavor base of the soup.
- Ground pork: The star protein of this quick posole. Using lean ground pork ensures a hearty soup without excessive grease, allowing the other flavors to shine through. Its finely textured nature also means it cooks rapidly, delivering delicious flavor in a fraction of the time traditional cuts would require.
- Small onion: Finely chopped, onion provides a foundational aromatic sweetness and depth. Aim for about a heaping cup once chopped to ensure plenty of flavor.
- Green bell pepper: Adds a subtle sweetness and crisp freshness to the broth. For those who enjoy a bit of heat, consider adding a fresh jalapeño alongside the bell pepper to kick up the spice level.
- Garlic cloves: Freshly minced garlic is non-negotiable for this recipe. Its pungent, aromatic notes are crucial to the soup’s character. Avoid pre-minced jarred garlic; its flavor is often muted and lacks the vibrant punch needed here.
- Ground cumin: A cornerstone spice in Mexican cuisine, ground cumin provides warm, earthy undertones that are essential to the posole’s authentic taste.
- Jalapeño: While optional if you prefer a milder soup, a diced jalapeño adds a fresh, medium heat that enhances the overall flavor. Adjust the quantity to your preference, removing seeds and membranes for less heat.
- Chipotle powder: This smoky, mildly spicy powder is a secret weapon, adding complex depth and a pleasant warmth. Start with a quarter teaspoon; if you love a smoky kick, you can increase it to ½ teaspoon, but be mindful not to overpower the delicate balance of flavors in the broth.
- Chicken broth: The liquid foundation of our soup. Using low or no-sodium-added chicken broth allows you to control the seasoning precisely, preventing the soup from becoming overly salty.
- Fresh or frozen tomatillos: The defining ingredient for Pozole Verde! Tomatillos provide the vibrant green color and tangy, citrus-like acidity that distinguishes this soup. If using frozen, ensure they are thawed and chopped before adding to the pot. I love freezing whole tomatillos from my summer harvest for recipes just like this.
- White or yellow hominy: These plump, chewy corn kernels are a signature component of posole, offering a unique texture and subtle corn flavor. It’s crucial to drain and rinse canned hominy thoroughly (and then drain again!) to remove any residual canning liquid, ensuring a clean, fresh taste.
- Roma tomatoes: While any ripe tomato will work, Roma tomatoes are preferred for their firm flesh and fewer seeds, contributing body and a mild sweetness to the broth without making it watery. Core and dice them into ½-inch pieces for even cooking.
- Queso fresco: This fresh, mild, and crumbly Mexican cheese is an ideal garnish, adding a creamy texture and salty balance. If queso fresco isn’t available, crumbled feta cheese makes an excellent, readily accessible substitute.
- Fresh cilantro leaves: An optional but highly recommended garnish. Fresh cilantro brightens the soup with its distinctive herby aroma and flavor, adding a pop of color and freshness to each bowl.
- Salt and black pepper: Essential for seasoning. Always taste and adjust to your preference, as the exact amount will vary based on the sodium content of your broth and personal taste.
Crafting Chef Jenn’s Quick Green Pork Posole: A Step-by-Step Guide
This streamlined method ensures you get all the rich, authentic flavors of posole verde with minimal fuss. Follow these detailed steps to create a hearty and flavorful meal:
For precise measurements and a printable version of this recipe, please scroll down to the full recipe card below.
Step 1: Brown the Pork and Sauté Aromatics. Begin by heating the vegetable oil in a sturdy braiser pan or a heavy-bottomed soup pot over medium heat. Once shimmering, add the ground pork, chopped onion, and diced green bell pepper. Cook this mixture for approximately 5-7 minutes. As the pork cooks, use a meat chopper or the back of a spoon to break up the ground pork into even crumbles. The goal is to brown the pork thoroughly, as this initial step develops a significant depth of flavor for your soup.
Step 2: Infuse with Spices and Garlic. Once the pork is nicely browned and the vegetables have softened, 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 cooking time allows the spices to bloom and release their aromatic oils, intensifying their flavors without burning the garlic. Keep a close eye and stir frequently to ensure nothing sticks to the bottom of the pan.
Step 3: Add Liquids and Core Ingredients. Pour in the chicken broth, then add the chopped tomatillos, diced Roma tomatoes, and thoroughly rinsed hominy. Now comes a crucial step for maximizing flavor: using a silicone-coated flat whisk, vigorously scrape the bottom of the pot. All those delicious browned bits (fond) stuck to the bottom are packed with concentrated flavor. Deglazing the pan in this manner ensures every ounce of richness is incorporated into your broth, making for a truly spectacular posole.
Step 4: Simmer to Perfection. Bring the soup to a gentle simmer, stirring occasionally to ensure even heating. Once simmering, reduce the heat to low, cover the pot, and allow it to cook for 20 minutes. During this time, the tomatillos will soften and begin to break down, releasing their tangy juices and thickening the broth. The flavors will meld beautifully, creating a rich, fragrant, and deeply satisfying soup that is the hallmark of a great posole.
Step 5: Season and Serve. After 20 minutes, remove the lid, give the soup a final stir, and season generously with salt and black pepper to taste. Ladle the hot Green Pork Posole into individual bowls. For the perfect finishing touch, garnish each serving with a sprinkle of crumbled queso fresco and a generous scattering of fresh cilantro leaves. The combination of savory, tangy, and fresh elements will create an unforgettable culinary experience.
Chef Jenn’s Expert Tips for Posole Perfection
Elevate your Green Pork Posole with these tried-and-true tips from Chef Jenn:
- Pork Variations: While ground pork offers unmatched speed, don’t hesitate to experiment. For a heartier, more traditional texture with a quicker cook, use leftover shredded roast pork instead of ground pork. Simply add it during Step 3 to warm through and absorb the flavors.
- Tomatillo Shortcuts: If fresh tomatillos are out of season or unavailable, a convenient alternative is canned salsa verde. Use about 1½ cups of a good quality canned salsa verde as a direct substitute for the tomatillos in this recipe. This offers a fantastic shortcut without sacrificing that essential tangy green flavor.
- Make Ahead for Flavor: This soup is a fantastic make-ahead meal. In fact, it often tastes even better the next day, as the flavors have more time to meld and deepen. Consider making a double batch to enjoy throughout the week or to freeze for future quick meals.
- Spice It Up: Don’t be shy with the heat if you love it! Beyond the jalapeño and chipotle powder, a pinch of cayenne pepper can be added for extra fire. Always taste and adjust as you go.
- Hominy Prep: Remember to thoroughly drain and rinse your canned hominy. This step is crucial for removing excess sodium and any starchy liquid, ensuring a clean and pleasant texture in your posole.
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Perfect Pairings and Serving Suggestions
Enhance your Green Pork Posole experience with a variety of delicious accompaniments and garnishes. Beyond the recommended queso fresco and cilantro, consider offering a side of warm corn tortillas or a basket of crispy tortilla chips for dipping—they’re perfect for soaking up every drop of that flavorful broth. For a truly authentic touch, shredded cabbage adds a fresh crunch, while sliced radishes provide a peppery bite. Don’t forget extra lime wedges for a burst of citrus that brightens the entire dish, and perhaps a dollop of sour cream or Mexican crema for added richness. Avocado slices, with their creamy texture, are also a fantastic complement. This posole is hearty enough to be a meal on its own, but it also pairs beautifully with a simple green salad or a side of Mexican rice for a complete feast.
Storage Solutions: Enjoying Your Posole Later
One of the many joys of Green Pork Posole is how well it stores, making it an ideal candidate for meal prepping. If you find yourself with leftovers, transfer them to an airtight container and refrigerate for up to 4 days. When reheating, the soup may thicken slightly; simply add a splash of chicken broth or water to achieve your desired consistency. This posole also freezes beautifully for longer storage. Allow it to cool completely before transferring to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave, adding extra broth as needed. This ensures you can enjoy the comforting flavors of this Mexican-inspired soup whenever the craving strikes.
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Chef Jenn’s Green Pork Posole
Equipment
- Braiser pan
- Meat chopper
- Long-handled spoon
- silicone-coated flat whisk
Ingredients
- 2 teaspoons vegetable oil
- 1 pound ground pork lean
- 1 small onion finely chopped (about 1 heaping cup)
- 1 green bell pepper stemmed, seeded, and chopped
- 3–4 cloves garlic minced (use fresh!)
- 1 teaspoon ground cumin
- ¼ teaspoon chipotle powder (adjust to your spice preference)
- 4 cups chicken broth (low or no-sodium preferred)
- 1 pound fresh or frozen tomatillos thawed and chopped
- 1 (28-ounce) can white or yellow hominy drained and thoroughly rinsed
- 2–3 Roma tomatoes cored and diced into ½-inch pieces
- ¼ cup queso fresco crumbled, for garnish
- 2 tablespoons fresh cilantro leaves optional, for garnish
- salt and black pepper to taste
Instructions
- Heat vegetable oil in a heavy-bottomed soup pot over medium heat. Add the ground pork, chopped onion, and diced bell pepper. Cook for about 5-7 minutes, breaking up the pork with a spoon until it is no longer pink and browned.
- Stir in the minced garlic, ground cumin, and chipotle powder. Cook for just 1 minute more, stirring constantly to release their aromas.
- Pour in the chicken broth, then add the chopped tomatillos, diced Roma tomatoes, and thoroughly rinsed hominy. Using a whisk or spoon, scrape the bottom of the pot to loosen any browned bits, incorporating all that flavor into the broth.
- Bring the soup to a gentle simmer, stirring occasionally. Reduce heat to low, cover the pot, and cook for 20 minutes to allow the flavors to meld and the tomatillos to soften.
- Taste the soup and season with salt and black pepper as needed. Ladle into bowls and serve hot, garnished with crumbled queso fresco and fresh 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.