Mexican Green Chile Posole

Mexican Green Chile Posole is a traditional and heartwarming dish that brings together the vibrant flavors of Mexican cuisine in a comforting bowl. This savory soup features tender chunks of pork, hearty hominy, and the smoky heat of roasted poblano peppers all simmered in a flavorful broth.

Enhanced with aromatic spices like cumin and oregano, this posole offers a rich and satisfying meal perfect for chilly days or festive gatherings.

Garnished with fresh cilantro, lime wedges, and crunchy radishes, it delivers a delightful balance of flavors and textures that are sure to please any palate. Whether served as a family dinner or a celebratory feast, this posole is a taste of authentic Mexican comfort food.

Why You’ll Love This Recipe:

Rich, Authentic Flavors: This posole captures the essence of traditional Mexican cuisine with its combination of tender pork, hearty hominy, and smoky roasted poblano peppers. The use of cumin, oregano, and garlic adds depth and complexity, creating a flavor profile that is both savory and aromatic.

Comforting and Hearty: Perfect for cold days or when you’re in need of a comforting meal, this posole is both filling and satisfying. The combination of meat, hominy, and flavorful broth makes it a hearty dish that warms the soul and nourishes the body.

Customizable Spice Level: With the optional addition of green chiles, you can easily adjust the level of spiciness to suit your taste. Whether you prefer a mild heat or a fiery kick, this recipe allows for customization to match your spice tolerance.

Versatile and Crowd-Pleasing: This dish is ideal for family gatherings, celebrations, or simply a cozy dinner at home. Its rich flavors and satisfying nature make it a favorite among both adults and children, ensuring it’s a hit at any table.

Fresh and Inviting Garnishes: The addition of fresh cilantro, lime wedges, and sliced radishes not only enhances the visual appeal but also adds a burst of freshness and crunch that complements the rich, savory broth.

Key Ingredients:

Pork Shoulder: This cut of meat becomes incredibly tender when simmered, infusing the broth with rich, savory flavors that form the foundation of this hearty dish.

Hominy: A type of dried corn that has been treated to remove the hulls, hominy adds a unique texture and subtle sweetness to the posole, making it both filling and distinctive.

Poblano Peppers: Roasted poblano peppers contribute a smoky, mild heat that enhances the overall flavor profile of the posole, adding depth without overwhelming spiciness.

Green Chiles: Optional for those who enjoy extra spice, green chiles add a vibrant heat that complements the other flavors and can be adjusted to personal taste.

Cumin and Oregano: These spices lend warmth and earthiness to the dish, enhancing the savory notes of the pork and creating a well-rounded, aromatic broth.

Chicken Broth: Serving as the base of the soup, chicken broth provides a rich, savory foundation that ties all the ingredients together, ensuring a flavorful and satisfying posole.

Mexican Green Chile Posole

Ingredients:

2 lbs pork shoulder (or pork stew meat), cut into chunks

1 ½ cups dried hominy (or canned hominy, drained and rinsed)

1 medium onion, quartered

3 cloves garlic, minced

1-2 roasted poblano peppers (or canned green chiles), chopped

2-3 medium tomatoes, chopped

2-3 fresh or canned green chilies, chopped (optional, for extra spice)

1-2 dried bay leaves

1 tbsp ground cumin

1 tsp oregano

Salt and pepper, to taste

6 cups chicken broth (or water)

Fresh cilantro for garnish (optional)

Lime wedges for serving

Radishes, sliced (for garnish, optional)

Instructions:

Prepare the Pork:

In a large pot or crockpot, place the pork shoulder chunks. Add the chicken broth (or water) until the meat is submerged.

Include the quartered onion, minced garlic, bay leaves, and ground cumin in the pot. Season with salt and pepper.

Elevate the heat to medium-high until boiling, then reduce to low. Cover and let simmer for 2-3 hours (or cook on low in the crockpot for 6-7 hours) until the pork is tender and easily pulls apart with a fork.

Prepare the Hominy and Green Chile Sauce:

If utilizing dried hominy, cook according to package instructions before incorporating it into the soup. If using canned hominy, simply drain and rinse it.

During the pork’s cooking time, roast the poblano peppers (if using fresh). This can be done by charring them directly over an open flame or under a broiler, then removing the skin and seeds. Chop the roasted peppers.

Add the chopped roasted poblanos (or canned green chiles) and chopped tomatoes to the pot with the pork. Stir in the hominy.

Simmer the Soup:

Allow the soup to continue simmering for 30 minutes to an hour, letting the flavors blend. Add more broth or water if necessary to maintain a soupy consistency.

Taste and make adjustments to the seasoning with salt, pepper, and additional cumin or oregano if needed.

Serve:

Once the pork is tender and the flavors have melded, extract the bay leaves.

Ladle the green chile posole into bowls. Garnish with fresh cilantro, sliced radishes, and lime wedges for added freshness and flavor.

Enjoy:

Present your Mexican Green Chile Posole with warm tortillas or crusty bread for a comforting, hearty meal.

This Mexican Green Chile Posole is a warm, comforting dish perfect for cold days or family gatherings. The rich flavors of the pork, hominy, and green chiles create a deliciously satisfying meal!

Notes:

Choosing the Meat:

Pork shoulder is ideal for this recipe due to its marbling and tenderness when slow-cooked. You can also use pork stew meat or a combination of pork cuts for varied texture and flavor.

Hominy Preparation:

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If using dried hominy, it needs to be soaked overnight and cooked according to package instructions before adding it to the posole. Canned hominy is a convenient option that can be drained and rinsed before use.

Roasting Poblanos:

Roasting fresh poblano peppers enhances their flavor and adds a smoky dimension to the dish. Char them over an open flame or under a broiler, then peel off the skins and remove the seeds before chopping.

Simmering Time:

Allowing the posole to simmer for an extended period helps the flavors meld beautifully and ensures the pork becomes tender. If using a crockpot, this process can be done effortlessly over several hours.

Adjusting Spice Levels:

The spiciness of the posole can be adjusted by varying the amount and type of chiles used. For a milder version, reduce or omit the green chiles, or opt for milder peppers.

Garnishing Tips:

Fresh cilantro, lime wedges, and sliced radishes not only add visual appeal but also provide refreshing flavors and textures that complement the rich, savory broth.

Storage and Reheating:

Posole can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stove, adding a bit of broth or water if needed to maintain the desired consistency.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat instead of pork shoulder?

Yes, you can substitute pork shoulder with other meats such as chicken, beef, or turkey.

Chicken thighs or drumsticks work well as they become tender during cooking.

For beef, consider using chuck roast. Adjust the cooking time as needed for different meats.

Is it possible to make this posole vegetarian or vegan?

Yes, you can make a vegetarian or vegan version by omitting the pork and using vegetable broth instead of chicken broth.

Add more vegetables like zucchini, mushrooms, or beans to create a hearty dish.

You can also use jackfruit or tofu for added texture.

How do I store and reheat leftovers?

Store leftover posole in an airtight container in the refrigerator for up to 3 days.

To reheat, warm it gently on the stove over medium heat.

If the posole has thickened, add a bit of broth or water to reach your desired consistency.

For longer storage, freeze the posole in portions for up to 3 months.

Can I use canned green chiles instead of fresh poblanos?

Yes, canned green chiles are a convenient substitute for fresh roasted poblanos.

They provide a similar flavor profile and can be added directly to the posole.

Adjust the quantity based on your spice preference.

How can I adjust the spice level of the posole?

To adjust the spice level, vary the amount and type of chiles used.

For a milder posole, reduce the number of green chiles or use mild varieties.

Conversely, for more heat, add additional chiles or include a spicy variety like jalapeños or serranos.

Always taste and adjust the seasoning to suit your preference.

How do I roast and prepare fresh poblano peppers for the posole?

To roast fresh poblano peppers, place them directly over an open flame or under a broiler until the skins are charred and blistered.

Turn them occasionally to ensure even roasting.

Once roasted, place the peppers in a bowl and cover with a towel or plastic wrap to steam for about 10 minutes.

Then, peel off the charred skin, remove the seeds, and chop the peppers before adding them to the posole.

What is the best way to ensure the pork is tender in the posole?

Slow cooking is key to tenderizing the pork shoulder.

Allow the posole to simmer gently for 2-3 hours on the stovetop or 6-7 hours in a crockpot.

This slow cooking breaks down the connective tissues in the pork, making it tender enough to shred easily with a fork.

Can I prepare the posole in advance?

Yes, posole can be prepared in advance.

In fact, it often tastes better the next day as the flavors have more time to meld.

After cooking, let it cool, then refrigerate in an airtight container.

Reheat gently on the stovetop when ready to serve, adding extra broth or water if it has thickened.

How do I prevent the posole from becoming too thick?

If the posole becomes too thick, simply add additional chicken broth or water to reach your desired consistency.

It’s important to monitor the liquid level during cooking, especially if using dried hominy, which can absorb a lot of liquid.

What are some traditional garnishes for posole, and how do I serve it?

Traditional garnishes for posole include fresh cilantro, sliced radishes, lime wedges, shredded cabbage, diced onions, and avocado slices.

These garnishes add freshness, crunch, and acidity, enhancing the overall flavor of the dish.

Serve the posole hot with warm tortillas or crusty bread on the side for a complete meal.