Green Chile Pork Posole

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.

Ingredients:

  • 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

Procedure:

  1. Heat oil in heavy large pot over medium-high heat. Add onions, celery, and garlic. Saute until soft, about 7 minutes.
  2. Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on the outside, stirring often, about 3 minutes.
  3. 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.
  4. 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

4 Responses to Green Chile Pork Posole

  1. Roz December 1, 2009 at 2:20 pm #

    I’ve never cooked with hominy, but this recipe has some of my all-time favorite ingredients!

  2. Ann December 1, 2009 at 3:34 pm #

    Kristen, what a timely recipe! Your So Cal family has just decided to break with centuries of tradition and forgo the Christmas turkey in favor of a Mexican holiday dinner. You can bet this will be on our menu…

  3. pandamonium December 1, 2009 at 3:54 pm #

    Yummy! Pozole is an occasional treat from my student’s parents-now we can make our own. Looking forward to trying tomatillos for the first time–always walked right past them.
    Incidentally, I think hominy makes this especially nutritious–the treatment (with lye) makes corn’s B vitamins and essential amino acids available, as I recall. When corn was introduced to Europeans, they ignored this ‘primitive’ process for decades– and suffered malnutrition as a consequence.
    Now for the tamales–will you share that recipe for Christmas?

  4. Debbie Minter December 3, 2012 at 12:07 pm #

    We made this last week…yum! The whole family loved it…even the kids. I added some corn at the last minute because mine was looking like it needed a little something more. I think it was because I didn’t use quite enough pork. I love the way the tomatillos thicken it up! Thanks!

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