Green Chile Pork Pozole

Green Chile Pork Pozole
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Latin Comfort Foods Made Healthy. Recipe Credit: . Photo Credit: Photography by Eric Hinders, Styling by Matt Zack, Food Styling by Skyler Myers.

Swapping a leaner cut of pork in this classic Mexican stew is all it takes to make a diabetes-friendly Pozole. It cooks for a while on the stove, but the prep is quick and easy, so don't let the cook time intimidate you! You will be rewarded with a hearty, flavorful stew what is well worth the wait. It's even better the next so, this is great for meal-prepping and saving leftovers. 


  • Prep time
    20 min
  • Cook time
    1 hr
  • Servings
    6 Servings
  • Serving size
    1 1/3 cups
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 1/3 cups
  • Amount per serving Calories 200

  • Total Fat 4g
    • Saturated Fat 1.1g
    • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 360mg
  • Total Carbohydrate 20g
    • Dietary Fiber 4g
    • Total Sugars 5g
  • Protein 21g
  • Potassium 520mg
  • Phosphorus 230mg

Choices/Exchanges: 1 Starch, 1 Nonstarchy vegetable, 2 Lean protein



  • pork tenderloin (trimmed and cut into 4 pieces)
    1 1/4 lbs
  • water (divided)
    5 cup
  • onion(s) (quartered)
  • fresh cilantro
    6 sprigs
  • garlic (halved, divided use)
    6 clove
  • bay leaves
  • tomatillos (husked, rinsed, and quartered )
    1 lb (about 6)
  • serrano chiles (coarsely chopped)
  • chopped fresh cilantro
    1 cup
  • white hominy (rinsed and drained)
    2 (15 oz) cans
  • salt
    1/2 tsp
  • radishes (sliced)
  • lime (cut into 6 wedges)


  1. Combine the pork, 4 cups of the water, the onion, cilantro sprigs, 3 of the garlic cloves, and the bay leaves in a Dutch oven; bring to a boil. Reduce the heat to medium low and simmer, covered, until the meat is fork-tender, about 40 minutes.

  2. Remove the Dutch oven from the heat. Transfer the pork to a cutting board and shred with two forks. Strain the cooking liquid from the Dutch oven and reserve 3 cups. Discard the rest.

  3. Place the tomatillos, chiles, remaining 1 cup of water, and remaining 3 garlic cloves in a small saucepan and bring to a boil. Reduce the heat to medium low and simmer until the tomatillos are tender, about 15 minutes. Let cool for 10 minutes.

  4. Transfer the tomatillo mixture and chopped cilantro to a food processor and pulse until smooth. Transfer to the Dutch oven. Add the shredded pork, the reserved 3 cups of cooking liquid, hominy, and salt and bring to a boil. Reduce the heat to medium low and simmer, covered, stirring occasionally, until the flavors are blended, about 20 minutes.

  5. Ladle the soup into 6 bowls. Top each bowl with a few radish slices and a lime wedge.