Hominy Chile Verde de Puerco

Prep time: 30 mins.
Cook time: 45 mins.
Good for: Main Course
Serves: 4


A pork fiesta in a pot! Including Juanita’s Hominy in this classic Chile Verde de Puerco dish will have your friends saying “mmmm!” Don’t forget about the nopales for extra texture!


  • 1 can (25 oz.) Juanita’s Mexican Style Hominy or Juanita’s White Hominy, drained
  • 3.5 lbs. Pork meat
  • 15 tomatillos
  • 11 serranos
  • 2 garlic cloves
  • ¼ onion
  • 1 bunch of cilantro
  • 2 tbsp. chicken bouillon
  • 24 oz. of water
  • Pork Seasoning (to taste)
  • 3 tbsp. lard
  • 3 Nopales cooked and cut into strips


  1. Boil the tomatillos for 3-5 minutes, then add them to a blender.
  2.  Boil the serrano chiles for 5 minutes, then add them to the blender.
  3.  Add onion, garlic, cilantro, chicken bouillon, and water to the blender. Blend until you achieve your desired texture.
  4.  Cut the pork into cubes and season it with your favorite pork seasoning.
  5.  In a pan over high heat, add the lard. Once it’s hot, add the pork and fry until golden brown.
  6.  Add Juanita’s Hominy to the pan and fry it together with the pork for a couple of minutes.
  7.  Pour in your green sauce. Once it comes to a boil, let it simmer for 20 minutes.
  8.  Add the nopales and let them simmer for another 5 minutes.
  9.  Serve with your favorite sides and enjoy!

The author of this recipe is:


And was developed by:

Tony and Maribel Ruelas

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