This is my time saving version of a Mexican stew with pork or chicken and hominy that can take days to make. I use homemade salsa verde and canned or frozen green chiles made from homegrown produce instead of fresh tomatillos and chiles, but store bought works, too. More depth of flavor can be added by searing the salsa in the pot after the pork has been browned and before other ingredients are added. This recipe can also be made with chicken. I often use prepackaged cole slaw mix for the shredded cabbage. It’s not a traditional addition to pozole, but I like the added texture, fiber, and nutrients the cabbage provides. It can be added to the stew in the last 30 minutes of cooking if you prefer the cabbage to be cooked. White beans can be used instead of hominy, though hominy is traditional and has fewer carbohydrates. Plain, full fat Greek yogurt is a great substitute for sour cream and has a little more nutritional value. This can be made in a crock pot as long as the pork is browned first. I also make an easy pozole rojo with homemade adobo sauce instead of fresh or dried red chiles that I will post in the future.

1 1/2 lbs pork shoulder cut into small chunks
3 cups vegetable or pork stock
1 25oz can hominy, drained & rinsed
1 16oz jar (2 cups) salsa verde
1 4oz can green chiles (optional)
1 medium onion, diced
2 cloves garlic, minced
2 Tbs lard or coconut oil
1 Tbs dried oregano, preferably Mexican oregano
1 tsp ground cumin
salt to taste
¼ cup cilantro leaves, rough chopped
½ head of cabbage, shredded (optional)
1 avocado, diced (optional)
3oz pepitas, toasted (optional)
4oz sour cream (optional)
lime wedges (optional)

In a stockpot, heat the lard or coconut oil until shimmering. Add the pork pieces in a single layer and brown on all sides. This may have to be done in several batches. Remove the browned pork from the stockpot and add the onions. Cook until translucent. Add the salsa verde, green chiles, garlic, and oregano. If desired, pan sear the salsa and chiles until most of the liquid has evaporated and it starts to brown. Return the pork to the stockpot and add the stock and hominy. Bring to a boil and reduce to a simmer, stirring periodically. Cook until the pork is tender and almost falling apart, 2-3 hours. Before serving, salt to taste and stir in the cilantro. Serving suggestion: ladle soup over shredded cabbage and top with avocado, pepitas, sour cream, and a wedge of lime.