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Pork Chile Verde with Posole

by Mary Sue Milliken and Susan Feniger, Border Grill   1/1/2006

Servings:

 8 - 10 servings

Ingredients

3 cloves garlic, peeled and minced
1 1/2 cups canned hominy (posole), drained
2 green peppers, cut into 1-inch cubes
3 jalapeño peppers, seeds removed and diced
2 teaspoons ground cumin
3 cups chicken stock or water
1/2 cup chopped cilantro leaves
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound tomatillos, husked and washed, or green tomatoes
2 pounds lean pork stew meat, cut in 1 1/2-inch cubes
1 yellow onion, chopped
2 Hatch, Anaheim or Poblano chiles, cut into 1-inch cubes
flour (for dredging)
2 tablespoons canola oil

Cooking Instructions

Preheat the broiler. Roast the tomatillos on a baking sheet about four inches away from the broiler until charred on all sides, about 5 to 8 minutes. Let cool. Chop roughly and reserve with all juices.

Season the pork generously with salt and pepper. Flour pork lightly. Heat the oil in a skillet over medium-high heat. Add the pork and brown on all sides. Remove the pork from the skillet and set it in a soup pot. Drain off the excess fat in the skillet. Turn the heat down to medium and add the onion to the skillet. Cook until soft and translucent, about 5 minutes. Add the chile peppers, green peppers and jalapeños and cook 3 to 4 minutes more. Add the garlic and cook 1 minute more. Add the pepper and onion mixture to the soup pot along with the roasted tomatillos and their juices, hominy, cilantro, oregano and cumin. Cover with chicken stock, bring to a boil and reduce to a simmer. Cook loosely covered until the pork is very tender, about 1 1/2 hours. Adjust the seasoning with salt and pepper to taste.

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