Easy Pork Pozole Verde And Riley Visits

Visit from Riley

We had a recent long-weekend visit from granddaughter, Riley, who is a student at the College of Charleston in South Carolina where she is majoring in Psychology and Religious Studies.  It’s been about a year since we saw her and it was really nice catching up with her life.  Here she is with her Meme and Aunt Pat engaged in girl talk.

Riley brought her cat and kept it in her bedroom and this is Romeo trying to look under the door the check it out.

Since her arrival time was up in the air, we opted to have soup waiting for her.

During a recent freezer dive, I found a 1 lb. bag of pulled pork and a 1 lb. container of pulled pork that already had some salsa verde tang to it so I decided to turn them into posole for a cool spring day.  I found the recipe for Easy Pork Pozole Verde on the “Good Food Baddie” blog and used it as a guide to come up with the recipe below. 

Pork Pozole Verde

Ingredients:

1 lb. pulled pork BBQ (no sauce)

1 lb. pulled pork (in a little salsa verde)

1/2 white onion, diced

1 bay leaf

4 cups beef broth (our homemade) (Use more for more soup)

1½  cups water

2 tbsp K. salt

Good shake of black pepper and Tiger Seasoning

4 {15 ounce] cans hominy, drained and rinsed

Verde Sauce

1.25 cup broth (Take broth from the simmering meat and broth)

1 lb. tomatillos, husked and rinsed

1 poblano chile, cut in half lengthwise, seeds and core removed

3 large green peppers, seeds removed

7 garlic cloves

2/3 cup fresh cilantro, packed tightly

2 tbsp dried oregano leaves

1 tsp chili powder

1/2 white onion, roughly chopped

Note: The recipe calls for more liquid than I used, but I like my soups to be hearty.

Toppings To Serve With the Pozole

1/2 head of green cabbage, very thinly sliced

3 Limes, cut into wedges

2 Avocados, pit removed sliced

8 Radishes, thinly sliced

Fresh Cilantro

Tortilla Chips

Instructions:

In a large pot, add the broth, meats, onion and bay leaf bring to a simmer.

While the meat is simmering, prepare the verde sauce. Add the ingredients for the sauce into a blender and pulse until fully combined. In a separate pan over medium heat, add 1 tbsp of cooking oil. Then, add the verde sauce and let it simmer for 15 minutes or until it becomes a deeper green. Make sure to stir occasionally.

Add the salsa verde to the meat, stir, and simmer about 30 minutes.

I made it to this point and covered by 1pm. Then, an hour before suppertime, I reheated it and added the hominy.

Serve the Pozole Verde with your favorite toppings and ENJOY!

The Verdict:

I just love salsa verde and the soup was totally delicious but it is a recipe I likely can’t replicate because of the two types of meat that I used.  I looked back and the last time I made it, I used a special chicken broth which I also couldn't replicate. My guess is that if made by the original recipe, this one would also be very good, especially with my BBQ’d pork.  It was so hearty that visiting granddaughter, Riley, ate hers with a fork.  We have now used three recipes for posole and we've enjoyed them all.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/6/25 event date