This recipe is another shortened version of an old favorite, this time using Del Real Foods pre-prepared chili verde pork.
Usually my posole is made with chicken and slow-cooked in my crock pot, but this will be on your table in under half an hour.
In addition to the chili verde, you’ll need stock (vegetable or chicken will be fine), Mexican hominy, green salsa, and lots of fresh vegetables. I used green and red cabbage, fresh limes, sliced radish, diced green onions and diced cilantro.
Fast and Easy Pork Pozole Verde
- 1 16-oz package of Del Real Foods chili verde (pork in green sauce)
- 1 7-0z can of salsa verde (green salsa)*
- 1 large can (about 24 oz) of Mexican hominy, drained
- 32 oz chicken stock or vegetable stock
- 12 oz water
- 1 head green or red cabbage (or both), chopped
- 2-3 red radishes, sliced
- 1 handful cilantro, chopped
- 1 lime, quartered
- 2-3 green onions, chopped
Chop all of the cabbage and fresh vegetables and set aside for later. Open the package of pork and shred or chop the meat into small pieces, then place in a large pot over high heat. Add the can of salsa verde and the hominy.
Add the stock and water, then cover the pot and bring to a boil. Let it sit on a low boil for about 10-15 minutes.
*A note about the salsa verde: this will add a lot of flavor but not heat. If you like your soup extra spicy, use a spicier or homemade salsa verde, or add hot sauce or salsa to the bowl as you serve it.
The soup will be very thin once the water and stock are added. The fresh vegetables are added when serving, and they will fill up the bowl.
Be sure to squeeze a slice of lime into each bowl as well. Serve immediately.