Yield: 4-6 servings
Posole is a traditional Mexican stew made with hominy, and in this case, pork. Tomatillos, a standard ingredient in Mexican kitchens, are small, green, tomato-like fruits with a husk on them. When in season, you can find them in the produce section. You can also find them canned, year-round, in the Latin section of the supermarket – along with the hominy. I like serving this dish with warm corn tortillas, shredded cheese, and chopped tomatoes.
- 1 tablespoon olive oil
- 2 cups chopped onions
- 1 cup chopped celery
- 4 garlic cloves, chopped
- 1 1-pound pork tenderloin, cut into bite size cubes
- 5 cups (or more) low-salt chicken broth
- 1 15-ounce cans white or golden hominy, rinsed and drained
- 12 ounces fresh tomatillos, husked, rinsed, coarsley chopped
- 2 7-ounce cans diced mild green chiles, drained
- 4 teaspoons ground cumin
- 4 teaspoons chili powder
- 1/4 cup chopped cilantro plus additional for garnish
- Heat oil in heavy large pot over medium-high heat. Add onions, celery, and garlic. Saute until soft, about 7 minutes.
- Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on the outside, stirring often, about 3 minutes.
- Add 5 cups broth and next 5 ingredients. Bring to a boil. Reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to a thick sauce, and flavors blend, stirring occasionally, about an hour. Thin with additional broth, if desired.
- Stir in 1/4 cup cilantro. Season to taste with salt and pepper. Divide among bowls, sprinkle with additional cilantro, and serve.
Source: Bon Appetit/Red Mountain Resort & Spa