Recipes from An Epicurious Lifestyle's kitchen

Green Chile Posole with Pork

This Posole comes from Food and Wine’s Cookbook, The Best of the Best, its Isabel Cruz’s recipe. This is so tasty! I love the layers of flavors this Posole has. I served this with fire-roasted tortillas to scoop of every last bit of goodness!

Green Chile Posole with Pork

Serves 6


3 tablespoons olive oil

2 ½ pounds boneless pork shoulder, fat trimmed, cut into 2-inch chunks

Kosher salt

Freshly ground black pepper

1 medium onion, diced

2 garlic cloves, minced

4 cups of chicken broth

Roasted Chile Verde Sauce (recipe follows)

One 24-ounce can hominy, drained


Heat the olive oil in a large pot over medium-high heat until hot but not smoking. Dry the cubes of pork with a paper towel and season them with salt and pepper. Working in batches, sear the meat on all sides. Don’t move the meat around until it’s browned well on each side – about 3 minutes per side. Use tongs to transfer the meat to a platter while you sear the next batch.

When all of the meat has been browned, add the onion and garlic to the pot and stir with a wooden spoon until the onion has softened, about 2 minutes. Add the chicken broth, a little at a time, stirring the browned bits off the bottom of the pan. Return the pork to the pot and bring to a gentle simmer. Lower the heat to maintain the simmer and cook for 1 hour, skimming occasionally.

Add the Chile Verde Sauce and the hominy and continue simmering until the pork is exceptionally tender and the soup is thick and richly flavored, about 1 hour more.

The stew can be served immediately or stored, covered, in the refrigerator for up to 3 days. Reheat over medium heat.

Roasted Chile Verde Sauce

Makes about 5 cups


3 tablespoons olive oil

1 medium yellow onion, diced

5 garlic cloves, minced

4 Anaheim chiles, roasted and chopped (see below)

1 pound tomatillos, roasted and pureed (see below)

3 plum tomatoes, diced

Kosher salt

Note: To Fire-Roast Chiles, place the chiles over an open flame (such as on a gas stove top) and roast, turning as needed, until the skins turn blistery black. Place them in a bowl and cover with plastic wrap for 10-15 minutes. The heat will help steam the skins off. Use a paper towel to rub the charred skins from the flesh. Slice each chile I half, remove and discard the seeds, and roughly chop. Remember not to touch your face or your eyes while working with chiles and to wash your hands thoroughly after touching them.

To prepare tomatillos for this chile verde sauce, place them on a rimmed baking sheet and roast at 375 degrees until they begin to crack, 20 – 30 minutes. Transfer to a food processor and puree until smooth.


Heat the oil in a deep, straight-sided pan over medium heat. Add the onion and garlic, and cook until the onion is soft and translucent, about 3 minutes. Add the chiles, the tomatillo puree, and the tomatoes. Bring to a simmer and cook for about 5 minutes to all the flavors to blend.

Add 1 cup cold water and gently simmer over low heat for about 30 minutes, or until thickened. Season with salt to taste. Serve hot.

The sauce can be stored, covered, in the refrigerator for up to 3 days. Reheat over medium heat before serving.

Peter’s Wine Pick: Ravenswood Zinfandel

~Happy Cooking!

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