Hearty and truly comforting, this classic Mexican pozole verde can be made easily with our tangy and tart Tomatillo Powder.

Prep time: 30 min

Cook time: 40 min

Total time: 70 min

Green Pork Chili (Pozole)
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 2 Pounds Pork Shoulder, cut into 1-inch pieces

  • 1 Teaspoon Kosher Sea Salt Flakes

  • 1/2 Teaspoon Ground Black Pepper

  • 1 Tablespoon Canola Oil

  • 2 Onions, diced

  • 4 Jalapeño, stemmed, seeded and diced

  • 5 Garlic Cloves, minced

  • 1/4 Cup Tomatillo Powder

  • 30 Fluid Ounces Can Of Cooked Hominy

  • 1 Quart Chicken Broth

  • 1 Cup Cilantro, chopped

  • Tortilla Chips, for garnish

  • Sour Cream, for garnish

  • Shredded Cabbage, for garnish


  1. Toss pork in bowl with salt, ground black pepper and canola oil.

  2. Heat 2-quart pot over medium heat and add pork. Cook until well-browned on bottom, 4 to 5 minutes. Stir well, and brown on other side, another 4 to 5 minutes.

  3. Add onions, jalapeño, garlic and Tomatillo Powder, stirring to mix well. Add white hominy with its liquid and chicken broth. Let soup come to simmer and cook for 20 to 30 minutes.

  4. Add chopped cilantro and adjust seasoning if needed.