Hatch Green Chile Pork Pozole

Instructions:

1. Heat the olive oil in a large pot over medium-high heat and brown the pork chunks on all sides.
2. Add the onion and garlic, cooking until softened and fragrant.
3. Stir in the green chiles, cumin, oregano, smoked paprika (if using), salt, and pepper.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce the heat, cover, and simmer for 1½ hours, or until the pork is tender and easily shredded.
6. Add the hominy and simmer for an additional 10–15 minutes to warm through.
7. Serve hot with your choice of toppings.

Variations

• Add diced tomatillos for extra tang and brightness.
• Substitute half the green chile with roasted poblano peppers for a milder flavor.
• Mix in a handful of chopped spinach at the end for a more nutrient-rich bowl.
• Use pork loin for a leaner version, adjusting the simmer time to prevent drying.
• Add a spoonful of salsa verde to the broth for extra acidity and depth.

Tips

• Sear the pork well—the browned edges add essential flavor to the broth.
• Adjust heat levels by adding more or less Hatch chile or jalapeño.
• A splash of lime juice right before serving brightens the entire pot.
• If the broth reduces too much, add a bit more chicken stock to reach your desired consistency.
• Pozole tastes even better the next day as the flavors continue to deepen.