Pork Posole Green Chili Recipe
Make Pork Posole Green Chili Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Main Soup
Green Chiles & Aromatics
Seasoning & Finish
Method
Pork & Main Soup
- 1
Prep pork and hominy
Pat pork cubes dry and season lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- 2
Brown pork
Heat 1 tablespoon vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. In batches if necessary, add pork and brown on all sides (3–4 minutes per side). Remove browned pork to a plate and set aside.
- 3
- 4
Combine and simmer
Return browned pork to the pot. Add drained hominy, 8 cups stock, bay leaf, 1 teaspoon kosher salt (remaining), and the cumin and oregano. Bring to a simmer over medium-high heat, then reduce to low, cover partially, and simmer gently for 1 to 1 1/4 hours, or until pork is tender and hominy is plump (if using dried hominy soaked overnight, it will need longer cooking; canned hominy will be done sooner—check texture). Skim foam or excess fat from the surface as needed.
- 5
Green Chiles & Aromatics
- 6
Roast and peel chiles (if not using jarred)
Char poblanos, Anaheims and jalapeño (if using) over a gas flame or under a broiler until blackened all over, turning occasionally. Place in a bowl and cover for 10 minutes to steam; then peel skins, remove stems and seeds, and roughly chop. Wear gloves if sensitive to chile oils.
- 7
Make green chile puree
In a blender or food processor combine roasted poblanos, Anaheims, jalapeño, and the roasted or rinsed tomatillos (if using roasted tomatillo salsa, add that instead). Add about 1/2 cup of the reserved hot cooking liquid from the pot or 1/4 cup water to help blend. Process to a smooth but slightly textured puree. Taste and adjust salt carefully.
- 8
Cook puree and integrate spices
Heat a small skillet over medium heat with 1 tablespoon olive oil. Add the green chile-tomatillo puree and cook, stirring, 4–6 minutes to reduce raw vegetal flavors. Stir in the ground cumin and dried oregano and cook another 1 minute. Add the cooked puree to the soup pot about 20–30 minutes before the end of the pork simmer so flavors meld; stir to combine and continue simmering gently.
Seasoning & Finish
- 9
Final seasoning
About 10 minutes before serving, taste the posole and add remaining salt (if needed), remaining 1/2 teaspoon black pepper, and 2 tablespoons lime juice. Remove and discard the bay leaf.
- 10
Finish and garnish
Ladle posole into bowls and offer garnishes: thinly sliced radishes, shredded cabbage, diced avocado, chopped cilantro, a dollop of sour cream or crema, and lime wedges. Serve hot.
- 11
Storage
Let leftovers cool to room temperature, then refrigerate in an airtight container up to 3–4 days. Posole often tastes better the next day as flavors meld. To freeze, cool completely and freeze up to 3 months; thaw and reheat gently on the stovetop, adding a splash of stock as needed.