Green Chile Posole

Name: Green Chile Posole
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6 servings (2 qt.)
Cuisine: North America, Mexican
Ingredients: 1 pork tenderloin (1 pound), cut into 1-in. pieces; 2 cans (15 ounces each) hominy, rinsed and drained; 1 can (4 ounces) chopped green chiles; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 cups chicken broth, divided; 3 tomatillos, husked and chopped; Optional toppings: Sliced avocado, jalapenos and radishes, and lime wedges, chopped cilantro and sour cream

Total Time Prep: 10 min. Cook: 4 hours

Yield 6 servings (2 qt.)

Test Kitchen Approved

This recipe combines parts of my nanny’s recipe and my mother’s. I learned both of them when I was very young. An optional sprinkling of queso fresco over the top is an absolute delight in my opinion. —Jaime Love, Las Vegas, Nevada

Ingredients

1 pork tenderloin (1 pound), cut into 1-in. pieces
2 cans (15 ounces each) hominy, rinsed and drained
1 can (4 ounces) chopped green chiles
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth, divided
3 tomatillos, husked and chopped
Optional toppings: Sliced avocado, jalapenos and radishes, and lime wedges, chopped cilantro and sour cream

Directions

Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining 1/4 cup broth in a blender; stir into pork mixture.
Cook, covered, on low until pork is tender, 4-5 hours. Serve with toppings as desired.

Nutrition Facts

1-1/3 cups: 173 calories, 3g fat (1g saturated fat), 46mg cholesterol, 1457mg sodium, 17g carbohydrate (1g sugars, 4g fiber), 17g protein.

This recipe combines parts of my nanny's and mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on the top is an absolute delight in my opinion. —Jaime Love, Las Vegas, Nevada

Recipe Creator