Green Chile Pork Posole
Equipment
- large heavy pot, saucepan, food processor or blender,
Ingredients
Pork
- 3 tablespoons vegetable oil
- 1 large white onion chopped
- 2-3 cloves garlic crushed
- 4-5 pounds pork shoulder or butt trimmed of fat and cut into 1-2" pieces
Green Chile Sauce
- 2 pounds tomatillos husked, cored and rinsed
- 2 yellow onions quartered
- 1 jalapeno pepper with or without seeds, 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 *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.