Green Chile Pork Posole
Green Chile Pork Posole is a soul-warming dish rooted in comforting, slow-simmered flavors that feel both nourishing and deeply satisfying.
Tender pork, hearty hominy, and vibrant green chiles come together in a gently spiced broth that develops richness over hours of slow cooking, not complexity.
It’s the kind of meal that fills the kitchen with inviting aromas, brings people to the table, and delivers comfort in every spoonful—simple, rustic, and effortlessly delicious.
Why People Will Love Green Chile Pork Posole Recipe
Deep, comforting flavor with minimal effort – The slow cooker gently develops layers of savory, mildly spicy flavor without requiring constant attention, making it both rewarding and stress-free.
Tender, melt-in-your-mouth pork – Long, slow cooking transforms lean pork tenderloin into soft, juicy bites that absorb the green chile broth beautifully.
Perfect balance of warmth and freshness – Salsa verde, green chilies, and cumin bring brightness and gentle heat, while hominy adds earthy richness and body.
Customizable for every palate – Easily adjust the spice level, broth thickness, or toppings to suit mild, medium, or bold flavor preferences.
Hearty yet light – This posole feels filling and satisfying without being heavy, making it ideal for both cozy dinners and healthier comfort meals.
One-pot convenience – Everything cooks together in a single slow cooker, meaning fewer dishes and more time to enjoy the meal.
Toppings make it fun and interactive – Avocado, yogurt, cheese, and crunchy tortilla chips let everyone personalize their bowl for the perfect bite.
Perfect for meal prep or gatherings – The flavors improve over time, making it just as delicious the next day and ideal for feeding a crowd.
Key Ingredients:
Pork Tenderloin – Lean yet naturally tender, pork tenderloin slowly absorbs the green chile broth as it cooks, becoming juicy, flavorful, and melt-in-your-mouth without excess fat.
Hominy – This classic posole ingredient adds a unique corn flavor and chewy, hearty texture that gives the soup its signature body and comforting character.
Salsa Verde – Bright, tangy, and mildly spicy, salsa verde forms the backbone of the broth, delivering fresh tomatillo flavor with depth and natural acidity.
Green Chilies – Earthy and gently spicy, diced green chilies layer in warmth and complexity without overwhelming the dish.
Garlic and Onion – These aromatics quietly build a savory foundation, enhancing every ingredient while creating a deeply satisfying base flavor.
Cumin and Oregano – Warm cumin adds subtle smokiness, while oregano brings herbal balance, grounding the soup in traditional Southwestern flavors.
Chicken Broth – Light yet savory, the broth ties everything together, allowing the pork and chilies to shine while keeping the posole comforting and spoon-worthy.
Expert Tips:
Cut the pork evenly for perfect texture – Dice the pork tenderloin into uniform, bite-sized pieces so it cooks evenly and stays tender throughout the long simmer without drying out.
Brown the pork first for deeper flavor (optional upgrade) – While the slow cooker works beautifully, quickly searing the pork in a hot pan before adding it to the crockpot builds a richer, more savory base.
Control broth thickness early – Start with 2 cups of chicken broth and add more later if needed. Posole should be hearty and slightly brothy, not thin or watery.
Layer heat gradually – Green chiles vary in spice level. Taste halfway through cooking and adjust with extra salsa verde or red pepper flakes rather than adding too much heat upfront.
Let time do the work – Resist the urge to stir too often. Long, steady heat allows the pork to absorb flavor and the broth to naturally deepen and round out.
Finish with acid for balance – A squeeze of fresh lime juice just before serving brightens the entire pot and enhances the green chile flavors.
Season at the end – Salt intensifies as the soup cooks. Wait until the final hour to fine-tune seasoning so you don’t over-salt.
Use toppings strategically – Creamy toppings like Greek yogurt or cheese soften the spice, while crunchy tortilla chips add contrast—balance each bowl to taste.
Green Chile Pork Posole
Ingredients
1 (15-ounce) can hominy, drained and rinsed
1 (16-ounce) jar salsa verde
2–3 cups chicken broth, depending on desired soup thickness
2 (4-ounce) cans diced green chilies
1 cup yellow onion, finely chopped
1 tablespoon ground cumin
4 garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
1–2 pounds pork tenderloin, cut into bite-sized cubes
Optional Toppings
Diced avocado
Shredded low-fat cheese
Plain fat-free Greek yogurt (as a sour cream substitute)
Crushed tortilla chips
Instructions
Combine the Ingredients
Place the diced pork tenderloin, hominy, salsa verde, chicken broth, green chilies, chopped onion, minced garlic, cumin, oregano, and red pepper into the crockpot.
Stir well to evenly distribute all ingredients.
Slow Cook
Cover and cook on low heat for 6–8 hours, or until the pork is tender and the flavors have fully blended.
Serve and Garnish
Ladle the posole into bowls and finish with your favorite toppings such as chopped avocado, a sprinkle of low-fat cheese, crushed tortilla chips, or a dollop of plain fat-free Greek yogurt as a lighter alternative to sour cream.
Enjoy
Serve hot and enjoy a comforting, flavorful bowl with minimal effort.
Important Notes When Making Green Chile Pork Posole
Hominy is essential to the soul of posole – Do not skip or substitute it casually. Hominy provides the signature chewy texture and subtle corn flavor that defines posole and balances the richness of the pork and chiles.
Pork tenderloin cooks quickly compared to traditional cuts – Because tenderloin is lean, slow cooking beyond 8 hours can cause it to shred too finely. Stick to the recommended time or slightly less if your slow cooker runs hot.
Salsa verde quality matters – Since it forms the flavor backbone of the broth, choose a salsa verde made with real tomatillos, onions, and chiles rather than one dominated by vinegar or preservatives.
Spice level will intensify over time – Green chiles and cumin bloom as they cook. Always taste near the end of cooking and adjust heat gently rather than aggressively at the start.
Broth thickness is customizable – Posole traditionally sits between a soup and a stew. Add broth in small amounts if thinning is needed, or simmer uncovered briefly at the end to concentrate flavors.
Slow cooker size affects results – Avoid filling the crockpot more than ¾ full to ensure even cooking and proper heat circulation.
Resting improves flavor – Like many stews, posole tastes even better after resting 15–30 minutes, allowing flavors to settle and deepen.
Toppings are not optional—they’re part of the dish – Fresh, crunchy, and creamy garnishes are essential for contrast and balance. Serve them generously and let each bowl be customized.
How to Enjoy Green Chile Pork Posole After Cooking
1. Let the Posole Rest Before Serving
Once cooking is complete, turn off the slow cooker and let the posole rest for 15–20 minutes. This short rest allows the broth to settle and the flavors to fully round out, giving you a richer, more cohesive taste in every bite.
2. Stir and Taste One Last Time
Before serving, give the pot a gentle stir to redistribute the pork and hominy evenly. Taste the broth and adjust seasoning if needed—often a small pinch of salt or an extra squeeze of lime (if you like brightness) makes the flavors pop.
3. Serve Hot in Deep Bowls
Ladle the posole into deep bowls so each serving includes tender pork, hominy, and plenty of broth. A warm bowl keeps the dish comforting and aromatic from first spoonful to last.
4. Build the Perfect Bowl with Toppings
Toppings are essential and transform the dish:
- Add diced avocado for creaminess and richness
- Sprinkle low-fat shredded cheese for gentle salt and melt
- Dollop plain fat-free Greek yogurt for tang (a lighter sour cream alternative)
- Finish with crushed tortilla chips for crunch and contrast
Encourage everyone to customize their bowl—it’s part of the experience.
5. Pair with Simple Sides
Serve alongside:
- Warm corn tortillas or tortilla chips
- A light cabbage or radish slaw for freshness
- Lime wedges for those who enjoy extra acidity
These keep the focus on the posole without overpowering it.
6. Enjoy Slowly
Green Chile Pork Posole is meant to be savored. Take your time and notice the balance of mild heat, savory pork, and comforting broth—it’s a dish that rewards slow eating.
7. Store and Re-Enjoy Later
Leftovers often taste even better the next day. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed, and finish again with fresh toppings.
8. Make It a Meal Ritual
This posole shines as a cozy family dinner, a make-ahead weeknight meal, or a relaxed weekend comfort dish. Serve it when warmth, simplicity, and bold flavor are exactly what you want.
Nutrition Information (per serving)
Calories: 285–320 kcal | Total Fat: 6–8 g | Saturated Fat: 1.5–2 g | Monounsaturated Fat: 3–4 g | Polyunsaturated Fat: 1–1.5 g | Cholesterol: 85–95 mg | Sodium: 650–850 mg (depending on broth, salsa verde, and added salt) | Total Carbohydrates: 26–30 g | Dietary Fiber: 5–7 g | Sugars: 3–5 g | Protein: 30–34 g
Frequently Asked Questions:
Can I use a different cut of pork instead of pork tenderloin?
Yes. Pork shoulder or pork butt are excellent alternatives if you prefer a richer, more traditional posole. These cuts contain more fat and connective tissue, which break down during slow cooking and create a deeper, silkier broth. If using shoulder, extend the cooking time slightly and expect a more shreddable texture.
Is this posole supposed to be thick or brothy?
Green chile posole is traditionally somewhere between a soup and a stew. This recipe leans toward a brothy consistency, but it is easy to adjust. Add more broth for a lighter soup, or let it simmer uncovered for 20–30 minutes at the end to thicken naturally.
Can I make this recipe spicier or milder?
Absolutely. For more heat, add extra diced green chilies, a pinch of cayenne, or sliced fresh jalapeños. For a milder version, use mild salsa verde and reduce the red pepper flakes. The beauty of posole is that heat can be adjusted bowl by bowl with toppings.
Does posole taste better the next day?
Yes—posole improves significantly after resting overnight. The flavors deepen, the broth becomes more cohesive, and the spices mellow into a richer, more balanced profile. Reheat gently and add a splash of broth if needed.
What toppings are traditional and which are optional?
Traditional toppings include shredded cabbage or lettuce, diced onion, radishes, cilantro, and lime. Optional toppings like avocado, Greek yogurt, or tortilla chips add creaminess and crunch but are modern variations that still pair beautifully with the dish.
Should the pork be browned before adding it to the crockpot?
Browning is optional but recommended if you have time. Searing the pork in a hot skillet before slow cooking adds depth and caramelized flavor to the broth. However, if convenience is the priority, adding the raw pork directly to the crockpot still produces tender, flavorful results.
How do I prevent the pork from drying out during long cooking?
Use low heat and ensure the pork is fully submerged in liquid. Pork tenderloin cooks quickly, so keeping it surrounded by broth and salsa verde helps maintain moisture. Avoid lifting the lid frequently, as this releases heat and slows the cooking process.
When should I add the hominy for the best texture?
Hominy can be added at the start for convenience, but adding it halfway through cooking keeps it plumper and slightly firmer. If you prefer a softer, more integrated texture, add it at the beginning; for more bite, add it during the final 2–3 hours.
How do I adjust seasoning without overpowering the posole?
Season lightly at the beginning, especially with salt, since salsa verde and broth already contain sodium. Taste near the end of cooking and adjust gradually. A final squeeze of lime or pinch of cumin often brightens flavor more effectively than extra salt.
What’s the best way to thicken the posole if it’s too thin?
Remove a cup of hominy and broth, blend it until smooth, then stir it back into the pot. This naturally thickens the soup without adding flour or starch and keeps the flavor authentic.