Green Posole Recipe

Name: Green Posole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dried chile (i.e., pasilla, Hatch - to taste); 1 cup + 3 cups chicken broth; 2 tablespoons canola oil; 2 pounds pork stew meat, cut into 1-inch cubes; 1 (15-ounce) jar HERDEZ(R) Salsa Verde; 1 large onion, diced; 2 minced garlic cloves; 1 bay leaf; 2 teaspoons dried Mexican oregano; 1 tablespoon ground cumin; 1 (4.25-ounce) can diced green chilies; 1 (28-ounce) can hominy; Fresh chopped cilantro, onions and cheese for garnish

Servings: persons

1 dried chile (i.e., pasilla, Hatch - to taste)
1 cup + 3 cups chicken broth
2 tablespoons canola oil
2 pounds pork stew meat, cut into 1-inch cubes
1 (15-ounce) jar HERDEZ(R) Salsa Verde
1 large onion, diced
2 minced garlic cloves
1 bay leaf
2 teaspoons dried Mexican oregano
1 tablespoon ground cumin
1 (4.25-ounce) can diced green chilies
1 (28-ounce) can hominy
Fresh chopped cilantro, onions and cheese for garnish

1
["Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth. Set aside.", "", "In a good-sized pot, add the canola oil and heat med-high until hot. Then add the pork cubes, cooking until just slightly browned. (OPTIONAL: add a couple of tablespoons of fine corn flour or masa harina to ""soak up"" the little bit of oil. This will also thicken up the finished soup a bit.) Add the pureed chile and the rest of the remaining ingredients to the pot. Cover and simmer on med for about 4 hours, stirring occasionally. Remember to remove the bay leaf before serving.", "", "Spoon soup into bowls, adding some cilantro, chopped onion, shredded cheese, or maybe some crumbled queso fresco (like a Queso Blanco Panela or a Queso Oaxaca to twist it up!"]

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 dried chile (i.e., pasilla, Hatch - to taste), 1 cup + 3 cups chicken broth, 2 tablespoons canola oil, 2 pounds pork stew meat, cut into 1-inch cubes, and more.

Yes, Green Posole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Posole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions