This isn’t your average stew. Fresh tomatillos, hominy, and tender pork come together in a bold, herb-forward broth that’s hearty enough for the coldest nights but bright enough to feel fresh. Ready in under 50 minutes and packed with 29 grams of protein per serving, it’s a weeknight bowl worth adding to the regular rotation.
Active time: 25 minutes | Total time: 45-50 minutes
Lean Pork and Hominy Verde Stew
Ingredients
- 1 lb small, fresh tomatillos
- 3 cups (720g) unsalted chicken broth, divided
- 1 1/2 tbsp (23g) olive oil
- 1 1/4 lb (567g) pork tenderloin, fat trimmed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 medium (110g) onion, chopped
- 1 large (61g) carrot, sliced
- 1 (40g) celery stalk, chopped
- 1 tbsp chopped garlic
- 2 tsp cumin
- 1 1/2 tsp Mexican oregano
- 1 (15oz/425g) can hominy, drained and rinsed
- 1 (4oz/113g) can mild green chiles, drained
- 1 small (118g) zucchini, chopped
- 2 cups (140g) shredded green cabbage
- 2 tbsp cilantro, chopped
- 1 tbsp brown sugar (packed), or honey if preferred
- 1/2 avocado, pitted and diced
- 2 (10g) radishes, sliced
Directions
Remove the husks from the tomatillos and rinse to remove any sticky residue. Quarter and place in a blender with 2 cups of the broth; blend until nearly smooth. Set aside.
Heat the oil in a large Dutch oven or soup pot over medium-high heat. Season the pork all over with salt and pepper and add to the pot. Sear the meat until golden brown on all sides, about 5 minutes total. Reduce the heat to medium if the pot begins to smoke. Transfer the pork to a plate; it will finish cooking later.
Add the onion, carrot, and celery to the pot and sauté until the onion is tender, about 4 minutes. Add the garlic, cumin, and oregano and sauté until fragrant, about 45 seconds. Add the tomatillo mixture and the remaining 1 cup broth, scraping up any browned bits from the bottom of the pot. Stir in the hominy and chiles and bring to a simmer. Cover, reduce heat to low, and simmer for 15 minutes.
Meanwhile, slice the pork tenderloin crosswise into 1/2-inch thick slices, then cut into bite-sized pieces. Add the pork to the soup along with the zucchini and cabbage and cook over low heat, covered, until the pork is just cooked through and the zucchini and cabbage are crisp-tender, about 4 minutes. The pork should reach an internal temperature of 145°F (63°C). Do not simmer too vigorously or the pork will become tough. Stir in the cilantro and sweetener, if desired. Serve sprinkled with avocado and radishes.
Serves: 6 | Serving Size: 1 3/4 cup
Nutrition (per serving): Calories: 309, Total Fat: 12g, Saturated Fat: 2g, Monounsaturated Fat: 6g, Polyunsaturated Fat: 2g, Cholesterol: 69mg, Sodium: 452mg, Carbohydrate: 22g, Dietary Fiber: 5g, Sugar: 13g; Protein: 29g
Nutrition Bonus: Calcium: 10%; Iron: 15%; Potassium: 975mg ; Vitamin A: 214%; Vitamin C: 33%
Originally published October 3, 2019; Updated April 2026
