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One pot
Gluten Free

Pork & Tomatillo Pozole Verde

with Cilantro-Lime Slaw & Spiced Crema

Cooking time

25 minutes




520 /serving

Pozole is one of those recipes that’s close to the hearts of anybody of Mexican descent. It’s one of those recipes that, if you’re from a Mexican home, you probably grew up on, then later learned how to make from your mother, who’d learned it from her mother. If you’re not, consider this recipe your introduction to those beloved traditional tastes, and, unlike Abuela’s (grandma) version which likely took several hours, it’s simple enough to make in 25 minutes. You’ll cook onions, tomatillos and hominy (soaked corn) in a tomato broth infused with Mexican spices, before adding in pork, a good squeeze of lime, and dole out the piping hot stew in to bowls, garnished with spiced crema and a sprinkle of cilantro. Serve a cooling, citrusy radish and cabbage slaw on the side, and let this one warm you from the inside out.

We will send you:

  • 285g Pork strips
  • 1 Bunch of cilantro
  • 1 Lime
  • 60g Radishes
  • 225g Tomatillos
  • 100g Shredded green cabbage
  • 1 Onion (or shallot)
  • 15ml Tomato paste
  • 30g Vegetable demi-glace
  • 425g Hominy (canned)
  • 30ml Mexican crema
  • 16.5g Pozole spice blend (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Sulphites

You will need:

Medium pot
Salt & pepper
Total Fat
15 g
Saturated Fat
4 g
1640 mg
Total Carbs
58 g
13 g
39 g
14 g
a picture
Cook the pork
In a medium pot, heat a drizzle of oil on medium-high. Pat the pork strips dry with a paper towel; season with ⅓ of the spice blend and S&P. Add the pork strips* to the pot; cook, 2 to 3 minutes per side, until cooked through and browned on all sides. Transfer the pork to a plate, leaving any browned bits (or fond) in the pot and set aside in warm spot.
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Mise en place
While the pork cooks, drain and rinse the hominy. Zest and cut the lime into 6 wedges. Small dice the tomatillos. Thinly slice the radishes into rounds; place in a bowl of water. Peel, halve and thinly slice the onion. Finely chop the cilantro leaves and stems.
a picture
Make the pozole
In the reserved pot of fond, heat a drizzle of oil on medium-high. Add the onions and up to ½ the lime zest (to taste); season with ½ the remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, until the onions are translucent. Add the tomatillos and tomato paste. Cook, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the hominy, demi-glace and 1 cup water (double for 4 portions); season with S&P. Cook, scraping the browned bits (or fond) from the bottom of the pot, 8 to 10 minutes (12 to 14 minutes for 4 portions), until thickened. Add the cooked pork and juice from up to 2 lime wedges (to taste; double for 4 portions). Stir to combine thoroughly.
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Make the slaw
While the pozole cooks, in a large bowl, combine the cabbage, radishes (drain and pat dry with a paper towel before adding), ½ the cilantro, juice from up to 2 of the remaining lime wedges (to taste; double for 4 portions) and a drizzle of oil; season with S&P to taste. Toss to combine thoroughly.
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Make the spiced crema
In a small bowl, combine the crema, as much of the remaining lime zest and the juice from the remaining lime wedges as you’d like (to taste); season with the remaining spice blend and S&P to taste.
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Plate your dish
Divide the finished pozole between your bowls. Top with a spoonful of the spiced crema. Garnish with the remaining cilantro. Serve the slaw and any remaining spiced crema on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.