Green Chile Pork Posole

Hominy offers a pleasing corny flavor that complements the green chiles and tomatillos (in the salsa verde) in this classic New Mexican favorite. Serve with whole grain or corn tortillas for a satisfying supper.

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15 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 25 mins
  • Slow Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)
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Green Chile Pork Posole
Ingredients
2
15 1/2 ounce can hominy, rinsed and drained
1
16 ounce jar salsa verde
1
14 1/2 ounce can reduced-sodium chicken broth
2
4 ounce can diced green chiles, undrained
1
cup coarsely chopped onion (1 large)
1
tablespoon ground cumin
4
garlic, minced
1
teaspoon dried oregano, crushed
1/4
teaspoon crushed red pepper
12
ounces pork tenderloin, cut into 1/2-inch cubes
 
6
6 whole grain tortillas, warmed*
Directions
  1. In a 3 1/2- or 4-quart slow cooker combine hominy, salsa, broth, chiles, onion, cumin, garlic, oregano, and crushed red pepper. Stir in meat.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  3. To serve, sprinkle each serving with cilantro. Serve with tortillas.
From the Test Kitchen
*

To warm tortillas, preheat oven to 350 degrees F. Stack tortillas; wrap tightly in foil. Bake about 10 minutes or until heated through.

Nutrition Facts (Green Chile Pork Posole)
    Per serving:
  • 271 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 37 mg chol.,
  • 784 mg sodium,
  • 40 g carb.,
  • 13 g fiber,
  • 5 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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