Green Pozole


  • 5 pounds pork shoulder
  • 2 pounds pork neckbone
  • 2 pounds of pork spareribs
  • 3 liters water
  • 6 pound can hominy
  • 2 tablespoons salt
  • 1 medium onion
  • 1 head of garlic
  • 2 chili pasilla (or 1 pound)
  • 1/2 bunch cilantro
  • 1/2 bunch spinach
  • 6 tomatillos (or 1 pound)
  • 1 jalapeno pepper

Optional (toppings)

  • cabbage
  • jalapeno pepper
  • lime
  • avocado
  • raddish


  1. Pour 3 liters of water into a large pot (my pot is 11 inches wide and 8 inches tall) and put on medium heat
  2. Cut the pork shoulder into large pieces
  3. Rinse off all meat in warm water (to rinse off some of the blood)
  4. Place the meat along with any bones into the pot and cook
  5. Peel an onion and the outer layer of the head of garlic and place into the pot to cook
  6. Cover pot with a lid and cook on medium heat for 1 1/2 hours
  7. Roast the pasilla peppers on an open flame stove (if you have an electric stove you can roast on a pan)
  8. Place peppers into a plastic bag and cover with a rag. Let sit and rest in the meantime you prepare the next ingredients
  9. Peel, clean, and cut the tomatillos into quarters
  10. Cut the jalapeno pepper and remove the seeds
  11. Cut the cilantro and spinach into 3 parts
  12. After cooking the meat for about 40 minutes it will start foaming. Remove the lid and use a strainer to collect the residual blood. You can also use a paper towel to wipe the blood that sticks to the edge of the pot.
  13. Peel the skin off your peppers. Remove the stems and seeds. Cut into pieces.
  14. Strain the hominy and set aside 1 cup
  15. After 1 1/2 hours of cooking remove the onion and garlic from the pot and set aside. Remove 1 liter of broth from the pot and set aside.
  16. Add the hominy into the pot and stir to incorporate
  17. Add 1/3 of the broth, 1/2 of the spinach and cilantro into a blender and blend
  18. Slowly incorporate the tomatillos, 2/3 broth, jalapeno and pasillo peppers into the blender and mix until all combined
  19. Add the onion, 1/2 tablespoon salt, and 1/2 head of garlic into the blender mixture and blend. Pour the green mixture into the pot and stir to combine
  20. With the remaining broth add to the blender along with 1 cup hominy and blend. Add mixture into pot and stir to combine
  21. Cook mixture for 1 more hour for a total cook time of 2 1/2 hours
  22. After 2 1/2 hours remove the meet and shred the meat off the bones
  23. Add meat back into the pot. Stir to combine and add turn off the heat. The pozole is done
  24. For toppings shred cabbage, cut your raddish (either round or cubed), jalapeno peppers (leave seeds if you like spice), and limes
  25. Add desired toppings and enjoy! 😀