🌶️ Hatch Green Chile Pork Pozole
A smoky, spicy, and comforting stew featuring tender pork, hominy, and the signature Hatch green chiles — perfect for gatherings or a cozy meal.
🧾 Ingredients (Serves 6–8)
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2 lbs (900 g) pork shoulder, cut into 1–2 inch cubes
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1 tbsp olive oil
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1 medium onion, diced
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3–4 cloves garlic, minced
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4 cups chicken or pork broth
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2 cups roasted Hatch green chiles, peeled and chopped
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2 cans (15 oz each) hominy, drained and rinsed
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1 tsp ground cumin
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1 tsp smoked paprika
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Salt & black pepper to taste
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Optional toppings: sliced radishes, shredded cabbage, lime wedges, chopped cilantro, avocado, tortilla chips
👩🍳 Instructions
1️⃣ Brown the Pork
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Heat olive oil in a large pot over medium-high heat.
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Season pork with salt and pepper.
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Brown pork cubes on all sides, then remove and set aside.
2️⃣ Sauté Aromatics
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In the same pot, add onion and garlic.
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Sauté 3–4 minutes until fragrant and translucent.
3️⃣ Build the Pozole
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Return pork to the pot.
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Add broth, cumin, paprika, salt, and black pepper.
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Bring to a boil, then reduce heat and simmer 1–1.5 hours until pork is tender.
4️⃣ Add Hominy & Chiles
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Stir in drained hominy and chopped Hatch chiles.
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Simmer 15–20 minutes to allow flavors to meld.
5️⃣ Serve
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Ladle pozole into bowls.
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Top with your favorite garnishes: radishes, cabbage, lime, cilantro, avocado, and tortilla chips.
🔥 Tips for Best Flavor
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Roast your Hatch chiles with a little oil under the broiler for extra smoky depth.
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Use bone-in pork shoulder for richer broth.
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Let pozole sit for an hour or overnight — flavors deepen beautifully.
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Adjust heat by adding chopped jalapeños or green chile powder.
🧊 Storage
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Fridge: 3–4 days
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Freezer: up to 3 months
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Reheat gently on stove; add a splash of broth if thickened.
If you want, I can also provide a slow cooker version of Hatch Green Chile Pork Pozole that requires minimal hands-on time.