FOOD: Green Hominy Stew with Pork – Pozole Verde Con Cerdo

by Diana Finlay Hendricks

Pozole is the Christmas Eve meal at our house, with colorful toppings and fresh, warm tortillas. I also love to make it at the first sign of fall so it has become a tradition on Dia de los Muertos (November 1) as well, and throughout the winter months. Tamales and salsa are perfect complements to this comforting stew.

Making pozole on Thursdays is a strong regional tradition in the state of Guerrero, particularly in coastal towns like Zihuatanejo, where many restaurants—known as pozolerías—open specifically to serve it on that day. I once enjoyed lunch at a charming pozolería in Zihuatanejo with dear friends, Jan Hardin and Ron Coley—a memory as warm and flavorful as the dish itself.

INGREDIENTS
4 lbs bone-in pork shoulder
3 tablespoons neutral oil
8 cups homemade chicken stock (4 additional cups on reserve to use if needed)
2 teaspoons ground cumin
32 oz can white hominy, drained
1 white onion, chopped
6 garlic cloves
3 poblano peppers, stem and seeds removed, halved
8 large tomatillos, husks removed, rinsed, halved
1 jalapeño, seeded, stem removed, halved
Olive oil
⅓–½ cup chopped cilantro leaves and stems, packed
Kosher salt
Freshly cracked black pepper

TOPPINGS
Present toppings in small serving bowls or displayed on a charcuterie board for guests to add to their bowls.
Thinly sliced radishes
Finely shredded green cabbage
Diced white onion
Chopped cilantro
Roasted pumpkin seeds
Diced, seeded jalapeño
Sliced avocado or guacamole
Pico de gallo
Tortilla chips and/or fried pork skins (chicharrones)
Lime wedges
Cotija cheese, crumbled, or Longhorn cheddar, grated
Corn or flour tortillas, warmed

METHOD

1. Cut the pork shoulder into chunks to fit into a large Dutch oven. Season generously with kosher salt and pepper. Heat 2 tablespoons of oil in the pot over medium-high heat. When hot, sear the pork on all sides. Turn off the heat and add cumin and chicken stock, including the bone.
   
2. Cover with a lid and simmer for 3 hours, turning the pork 1–2 times and adding additional broth or water as needed. When tender, remove from heat and let the pork rest in its juices for 30 minutes. Remove from the pot, then cut into bite-sized cubes. Set aside.
   
3. Preheat the oven to 350°F (175°C). While the pork cools, line a rimmed baking sheet with parchment paper. Toss the poblanos, jalapeño, and tomatillos with the remaining oil, salt, and pepper. Roast 20–30 minutes, until softened.
   
4. Transfer the roasted vegetables and their juices to a blender. Add 1 cup of broth and the chopped cilantro; blend until smooth.
   
5. Pour the green sauce back into the Dutch oven with the remaining broth, pork, bone, and hominy. Simmer over medium-low heat for 45 minutes. Season to taste with salt and pepper.
   
6. Serve hot, topped with cabbage, onion, cilantro, radishes, cotija, and lime wedges, etc.. Accompany with warm tortillas for dipping.
   
   Note: This stew is even better the next day. Let it rest overnight and reheat gently before serving to deepen the flavors.