Green Chile Pork Posole

Too soon for soups and stews?  I think not! This recipe is great for using leftover pulled pork, pork tenderloin or shredded chicken.  You can eliminate the meat and sauté assorted squashes, carrots, celery or any random mixture of vegetables in place of the protein. I added a bit of corn to this posole.  Use vegetable stock and this is a great vegetarian or vegan dish. 

Green Chile Pork Posole



3 tablespoons vegetable oil

1 large white onion, chopped

2-3 cloves garlic, crushed

4-5 pounds boneless pork shoulder or butt, trimmed of some of the fat, cut into 1″-2″ pieces

ALTERNATELY:  you can use or about 4-6 cups leftover pulled pork, shredded pork tenderloin or even chicken


green chile sauce:

2 pounds tomatillos, husked, cored and rinsed

2 yellow onions, quartered

1 jalapeño with seeds, stemmed and quartered

1 jalapeño without seeds, stemmed and quartered

1 serrano pepper with seeds, halved

12 ounces green chiles, drained and diced (or 3 roasted and peeled poblano or hatch chiles)

6-8 cups chicken or vegetable stock

4 cups hominy, drained OR 4 cups dried posole, that has been soaked overnight in cool water*


additions for serving: dried Mexican oregano, dried red chile flakes, diced white onions, shredded cabbage, sliced radishes, cilantro leaves, crumbled queso freso or feta, lime slices and sour cream

  In a large, heavy pot, cook the onions and garlic in about 3 tablespoons of oil, over moderate heat, stirring, until the onions are softened and translucent, about 3-5 minutes.  Increase heat to medium high and add pork. Season well with salt and pepper.  Sauté until lightly browned.  Using a slotted spoon, scoop out pork and onions and set aside.  Set cooking pan with drippings aside to use for making the sauce.


Place tomatillos, covered with water, in a medium saucepan over medium high heat and bring to a boil. Reduce heat and let simmer for 10-12 minutes or until tomatillos turn a dull green color.  Remove from heat and drain.


Place cooked tomatillos in the bowl of a food processor and carefully pulse until smooth. (place a towel over opening to prevent hot liquids from burning you)  Pour tomatillos into cooking pan with reserved drippings.  Place quartered raw onions, jalapeños, serrano peppers and green chiles in food processor bowl and pulse until smooth.  Pour into pan with tomatillos. Cook vegetables over medium high heat, stirring occasionally, until vegetables are cooked and onions no longer taste raw, about 20 minutes. Add stock, posole or hominy and reserved pork-onion-garlic mixture. Bring to a boil; lower to a simmer and cook until posole is cooked.  30 minutes for dried posole, 5-7 minutes for canned hominy.  Serve with a selection of toppings.


* I purchase dried posole from and from