Easy Green Pork Posole
Green Pork Posole Bowl is comfort food with a Southwestern twist. It’s hearty, vibrant, and full of flavor. Tender ground pork, hominy, and tomatillos simmer together in a bright, zesty broth that’s filling enough for dinner yet light enough to enjoy year-round. It’s the kind of meal that warms you up without weighing you down.
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I love making this on busy weeknights because it comes together fast, but it also feels festive when you load it up with toppings. It’s just as perfect for a Cinco de Mayo spread as it is for a cozy night in. And the best part? The flavors deepen overnight, so it’s even tastier the next day, making it ideal for meal prep or leftovers.
Traditionally, posole is made with pork shoulder and slow-simmered for hours. This shortcut version uses ground pork, so you get all the same comforting flavors in a fraction of the time.
Ingredients
- Vegetable oil
- Ground pork – I use lean ground pork.
- Small onion – You’ll want about a heaping cup of chopped onion.
- Green bell pepper – If you like it spicy, use a jalapeno in addition to the bell pepper.
- Garlic cloves – Don’t use jarlic. It just doesn’t have enough punch for this recipe.
- Ground cumin
- Jalapeño
- Chipotle powder – Like it spicy? You can go up to ½ teaspoon of chipotle powder, but I wouldn’t add much more than that as the smoky flavor will overwhelm the soup.
- Chicken broth – I use low or no-sodium-added chicken broth.
- Fresh or frozen tomatillos – Every summer, I freeze whole tomatillos. This is a great recipe to use them up.
- White or yellow hominy – Drain it well, then rinse and drain again before using.
- Roma tomatoes – Any tomato will work, really, but I like Romas as they have fewer seeds.
- Queso fresco – No queso fresco? Feta cheese is a good substitute.
- Fresh cilantro leaves – Optional.
- Salt and black pepper
How To Make Easy Green Pork Posole
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat the vegetable oil in a heavy-bottomed pot or braiser pan over medium heat. Add the ground pork, onion, and bell pepper. Cook for about 5 minutes, breaking the meat into crumbles with a meat chopper until no pink remains.
Stir in the garlic, cumin, and chipotle powder. Cook for 1 minute, stirring with a long-handled spoon so the spices bloom without burning.
Pour in the chicken broth, then stir in the chopped tomatillos, tomatoes, and rinsed hominy. Use a silicone-coated flat whisk to scrape up any browned bits from the bottom; that’s where tons of flavor hide.
Bring to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally, until the tomatillos break down and the flavors meld. Season with salt and pepper. Ladle into bowls and garnish with queso fresco and cilantro.
Chef Jenn’s Tips
- No tomatillos? Use about 1½ cups of canned salsa verde for a quick shortcut.
- Want it heartier? Stir in shredded leftover roast pork instead of ground.
- Double the batch — it tastes even better the next day, after the flavors deepen.
Make It A Meal
Serve this posole with warm corn tortillas, tortilla chips, or a side of Mexican rice. A crisp green salad or tangy pickled jalapeños are also great additions. For drinks, a cold Mexican lager or agua fresca rounds things out perfectly.
Storage
Leftovers can be stored in the refrigerator for up to 4 days in an airtight container. Reheat gently on the stovetop, adding a splash of broth if it thickens. Freeze in single-serving portions for up to 3 months.
Easy Green Pork Posole
Ingredients
- 2 teaspoons vegetable oil
- 1 pound ground pork
- 1 small onion finely chopped
- 1 green bell pepper stemmed, seeded, and chopped
- 3–4 cloves garlic minced
- 1 teaspoon ground cumin
- ¼ teaspoon chipotle powder
- 4 cups chicken broth
- 1 pound fresh or frozen tomatillos thawed and chopped
- 28 ounce can white or yellow hominy or 1 (28-ounce) can, rinsed
- 2-3 Roma tomatoes cored and diced into ½-inch pieces
- ¼ cup queso fresco crumbled
- 2 tablespoons fresh cilantro leaves optional
- salt and black pepper to taste
Instructions
- Heat oil in a braiser pan. Add the ground pork, onion, and bell pepper; cook for 5 minutes, breaking pork into crumbles.
- Stir in garlic, cumin, and chipotle powder; cook for 1 minute.
- Add broth, tomatillos, tomatoes, and hominy. Scrape the bottom of the pot to release browned bits.
- Bring to a gentle simmer, cover, and cook for about 20 minutes.
- Season with salt and pepper. Garnish with queso fresco and cilantro before serving.
Notes
Chef Jenn’s Tips
- No tomatillos? Use about 1½ cups of canned salsa verde for a quick shortcut.
- Want it heartier? Stir in shredded leftover roast pork instead of ground.
- Double the batch — it tastes even better the next day, after the flavors deepen.
