Hatch Green Chile Pork Pozole Recipe

Here’s a hearty Hatch Green Chile Pork Pozole recipe—full of flavor, slightly spicy, and perfect for a cozy meal 🌶️🍲

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Hatch Green Chile Pork Pozole (Serves 6–8)

Ingredients

Soup

• 2–3 lb pork shoulder, cut into chunks

• 1 large onion, quartered

• 4 cloves garlic, smashed

• 6 cups chicken or pork broth

• 2–3 cans (15 oz) hominy, drained and rinsed

• 2–3 roasted Hatch green chiles, peeled, seeded, and chopped

• 1 tsp dried oregano

• ½ tsp ground cumin

• Salt & pepper, to taste

Garnishes (optional but traditional)

• Shredded cabbage or lettuce

• Sliced radishes

• Diced onion

• Lime wedges

• Chopped cilantro

• Avocado slices

• Tortilla chips or tostadas

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Instructions

1. Cook the pork:

   • In a large pot, sear pork chunks until browned on all sides (optional for deeper flavor).

2. Build the soup:

   • Add onion, garlic, broth, oregano, cumin, salt, and pepper.

   • Bring to a boil, then reduce to simmer. Cover and cook 1½–2 hours, until pork is tender.

3. Add hominy and chiles:

   • Stir in drained hominy and chopped Hatch chiles.

   • Simmer another 20–30 minutes so flavors meld.

4. Shred pork:

   • Remove pork chunks, shred with two forks, and return to the pot.

5. Taste & adjust:

   • Check seasoning; add more salt, pepper, or a squeeze of lime if desired.

6. Serve:

   • Ladle into bowls and let everyone add garnishes to taste.

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Tips

• Roast extra chiles: Freeze leftovers for future soups or stews.

• Spice level: Keep the seeds in for extra heat, or remove for mild.

• Slow cooker option: Sear pork, then add all ingredients (except hominy and chiles) to slow cooker. Cook LOW 6–8 hours; add hominy and chiles 30 minutes before serving.

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If you want, I can also give a quick weeknight version that uses canned pork and canned green chiles but still tastes fresh and homemade.

Do you want me to do that?