Mary Ochoa’s Pozole Verde with Pork, Pasilla & Tomatillo

Sometimes a pozole verde recipe looks so delicioso, so simple, so interesante, a random stranger (me) finds herself DM-ing the cook to ask (OK: beg) if Familia Kitchen could please republish it. It looks that crazy-good.

Case in point, this green pozole—made with pork, pasilla and jalapeño chiles, tomatillos, and four iceberg lettuce leaves, all blended together! It looked so intriguing and gotta-cook.

Because there I was last month, lurking on the Homemade Mexican Recipes Facebook group, admiring recipes and traditional cooking tips. But when I came across this family recipe for pozole verde I could lurk no longer. It had been posted by group moderator Mary Ochoa of California. I found myself privately messaging Mary to ask for permission to repost it here as part of our December pozole showcase. She said yes!

Familia Kitchen is honored to feature Mary Ochoa’s recipe in our December 2020 Your Familia’s Favorite Pozole contest.

Mary, mil gracias. Aquí está su receta— tan linda, original y rica! 🙌🏽

Ready to Make Mary Ochoa’s Green Pozole?

Mary Ochoa’s Pork, Pasilla and Tomatillo Pozole Verde

Recipe by Mary Ochoa

5.0 from 4 votes

Cuisine: Mexican

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

50

minutes

Ingredients

• 7 lbs pork butt, cut into pieces

• 1 onion, medium

• 1 garlic head

• 2 bay leaves

• 2 Tbsp salt

• 4 pasilla chiles, fresh, without seeds

• 1 large can hominy, rinsed (75 oz. can)

• 3 jalapeños, without seeds

• 5 tomatillos

• 1/2 bunch cilantro

• 4 cloves garlic cloves

• 1/2 onion

• 4 iceberg lettuce leaves

• 1 lemon, juice and sliced, for garnish

• Salsa Verde (Hot!) for Pozole Verde

• 15 serrano chiles

• 3 garlic cloves, big

• 1 cup water

• 1/2 Tbsp salt

Directions

• Place meat into a large pot or caldero. Add water to cover. Bring to a boil. Carefully remove the foam released by the meat, floating on top of the water.
• Add the salt and 1 large can of hominy.
• Mix last 7 ingredients in the blender for 3 minutes.
• Strain the contents from the blender into the caldero. Cook for anther 1 and 1/2 hours. Enjoy with chopped lettuce, chopped onion, lemon juice and/or Mary’s salsa verde, below—y rico!
• Mary Ochoa’s Salsa Verde
• Mix serranos, garlic, water and salt in blender for 3 minutes. That’s it. Enjoy with this green pozole or any other dish—y rico!

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Notes

• Be sure to take out the seeds from the pasilla and serrano chiles for the pozole —or it will be too hot.