If you’ve ever found yourself with a pile of leftover pulled pork and no idea what to do with it, this Pulled Pork Pozole is the perfect solution. It’s a bold, smoky, and deeply satisfying twist on the traditional Mexican stew. It’s packed with fire-roasted poblanos, jalapeños, tomatillos, and hominy. The rich flavors of the grilled vegetables combined with the tender pulled pork create a dish that’s both hearty and vibrant. It is sure to be a true crowd-pleaser whether you’re feeding the family or hosting a tailgate party.
Pozole, traditionally made with pork or chicken, but using leftover pulled pork adds an extra layer of smokiness and depth. Plus, it’s a great way to stretch a previous cookout into another full meal, reducing waste while maximizing flavor. The slow-cooked, tender texture of pulled pork blends perfectly with the broth, absorbing the roasted tomatillo and pepper base for an unforgettable bite. Use my recipe for Turbo Pork Butts for a quick an easy way to make pulled pork.
The key to this pozole’s incredible depth is in the grilled vegetables. Charring the onions, poblanos, jalapeños, and tomatillos over live fire enhances their natural sweetness and brings out a rich smokiness. This infuses every spoonful of the stew with extra flavor. Blending these ingredients into a smooth base with garlic, cilantro, and lime juice, forms the bold foundation of the broth. From there, it’s just a matter of simmering everything together and letting the flavors meld into something truly special.
No matter how you top it, this Pulled Pork Pozole delivers bold, smoky flavors that will have everyone coming back for seconds. It’s the perfect way to breathe new life into leftover pulled pork while enjoying a comforting, flavor-packed bowl of stew.
Give it a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!
Pulled Pork Pozole: A Smoky Twist on a Classic Comfort Dish
Course: MainCuisine: Mexican12
servings10
minutes1
hour30
minutesTurn your leftover pulled pork into something unforgettable with this Pulled Pork Pozole! A smoky, flavorful take on the classic Mexican stew.
Ingredients
8 cups leftover pulled pork, chopped
2 white onions
3 poblano peppers
2 jalapeño peppers
10 tomatillos, husks removed
Juice of 2 limes
4 cloves garlic
1 cup cilantro, chopped
1 (25-ounce) can hominy
12 cups low-sodium chicken broth
- Garnish with:
Sliced radishes
Chopped onions
Chopped cilantro
Diced avocado
Lime wedges
Cotija cheese
Directions
- Set up your grill for direct cooking and stabilize at medium-high heat.
- Peel and slice the onions into rounds.
- Grill the onions, poblano peppers, jalapeños, and tomatillos, turning occasionally until all sides are charred.
- Remove the vegetables from the grill and place the peppers in a bowl, covering with cling wrap or aluminum foil to steam.
- Once the peppers are cool enough to handle, peel off the charred skin and remove the seeds.
- In a food processor, blend the grilled onions, peppers, tomatillos, lime juice, garlic, and cilantro until smooth.
- Pour the mixture into a large stockpot over medium heat and cook for about 5 minutes, stirring occasionally to prevent burning.
- Add the chicken broth and stir, letting the flavors develop over 30 minutes of simmering.
- Stir in the hominy and pulled pork, then continue to cook for another 30 minutes until the pork is heated through.
- Ladle into individual bowls and top with sliced radishes, chopped onions, fresh cilantro, diced avocado, lime wedges, and cotija cheese as desired.
