Mexican Green Chile Posole
Ingredients
For the posole:
Pork shoulder (or pork stew meat): 2 pounds, cut into chunks
Hominy: 1½ cups dried (or canned, drained and rinsed)
Onion: 1 medium, cut into quarters
Garlic: 3 cloves, minced
Poblano peppers: 1–2, roasted and chopped (or canned green chiles)
Tomatoes: 2–3 medium, chopped
Green chiles: 2–3 fresh or canned, chopped (optional, for more heat)
Bay leaves: 1–2, dried
Ground cumin: 1 tablespoon
Dried oregano: 1 teaspoon (Mexican oregano if you have it)
Salt and black pepper: to taste
Chicken broth (or water): 6 cups, plus more as needed
For serving:
Fresh cilantro: chopped (optional)
Radishes: thinly sliced (optional)
Lime wedges
Warm tortillas or crusty bread
Instructions
1. Simmer the pork.
Put the pork in a large pot or slow cooker and pour in enough chicken broth (or water) to cover it.
Add the onion, garlic, bay leaves, cumin, and oregano, and season with salt and pepper.
Bring to a boil over medium-high heat, then lower the heat, cover, and simmer for 2–3 hours, until the pork is tender and pulls apart easily with a fork. (In a slow cooker, cook on low for 6–7 hours.)
2. Prepare the hominy.
If you’re using dried hominy, cook it according to the package directions before adding it to the soup.
If you’re using canned hominy, simply drain and rinse it.
3. Roast the poblanos.
While the pork cooks, char fresh poblanos directly over a gas flame or under the broiler, turning until blackened all over.
Let them steam in a covered bowl for a few minutes, then peel off the skins, remove the stems and seeds, and chop.
4. Add the chiles, tomatoes, and hominy.
Stir the chopped poblanos (or canned green chiles), any extra green chiles, the tomatoes, and the hominy into the pot with the pork.
5. Simmer until the flavors blend.
Let the posole simmer for 30–60 minutes more, adding broth or water as needed to keep it soupy.
Taste and adjust with more salt, pepper, cumin, or oregano.
If you like, shred any large pieces of pork with two forks.
6. Serve.
Remove the bay leaves (and the onion pieces, if you prefer).
Ladle the posole into bowls and top with cilantro, sliced radishes, and a squeeze of lime.
7. Enjoy.
Serve with warm tortillas or crusty bread for a hearty, comforting meal that’s perfect for cold days and family gatherings.