Citric Acid Free Classic Pozole Verde
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the broth
- 2 ½ lb bone-in pork shoulder
- 6 cups low-sodium chicken broth
- 4 cups water
- 1 white onion, halved
- 6 garlic cloves, peeled
- 2 bay leaves
- 1 tsp salt, plus more to taste
For the green sauce
- 1 lb tomatillos, husked and rinsed
- 3 poblano chiles
- 2 jalapeño peppers, stems removed
- 1 cup fresh cilantro leaves and tender stems
- ½ cup fresh epazote leaves (optional)
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
For the pozole
- 2 cans (25 oz each) hominy, drained and rinsed
For serving
- shredded green cabbage, for serving
- thinly sliced radishes, for serving
- dried oregano, for serving
- lime wedges, for serving
- tostadas or tortilla chips, for serving
- sliced avocado, for serving (optional)
Instructions
- 1
Place the pork shoulder in a large Dutch oven with the halved onion, garlic cloves, bay leaves, and 1 tsp salt. Pour in the chicken broth and water — the liquid should come at least halfway up the pork. Bring to a boil over high heat, skimming any foam that rises to the surface, then reduce the heat to a gentle simmer. Cover and cook for 1 hour 30 minutes, until the pork is fork-tender and an instant-read thermometer inserted into the thickest part reads at least 195°F (90°C).
- 2
While the pork simmers, char the poblano chiles directly over a gas flame or under a broiler, turning occasionally, until the skin is blackened and blistered on all sides, about 8–10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove the stems and seeds, and roughly chop the flesh.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!