large heavy pot, saucepan, food processor or blender,
Ingredients
Pork
3 tablespoonsvegetable oil
1 largewhite onionchopped
2-3clovesgarliccrushed
4-5poundspork shoulder or butttrimmed of fat and cut into 1-2" pieces
Green Chile Sauce
2poundstomatilloshusked, cored and rinsed
2 yellow onionsquartered
1jalapeno pepperwith or without seeds, quartered
1serrano pepperwith seeds, halved
12ouncesgreen chilesdrained and diced (or 3 roasted and peeled poblano or hatch chiles)
6-8cupschicken or vegetable stock
4cupshominy, drainedor, 4 cups dried posole that has been soaked overnight in cool water *available through ranchogordo.com or nuts.com*
Toppings
chimayo spice mix,dried oregano, dried red chile flakes, diced white onions, shredded cabbage, sliced radishes, cilantro leaves, crumbled queso fresco or feta, lime slices and sour cream
Instructions
Pork
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.
Cook Tomatillos
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.
Make Sauce
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.
Finish Posole
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.
Keyword chile verde, green chile posole, hearty fall soup, pork posole, southwestern soup, tomatillo sauce