GREEN CHILE PORK POSOLE: Delicious, Hearty Mexican Stew Using Hatch Chile
I can't go through the holiday season without having a bowl of posole. It can be made with any kind of meat and with red or green chile, but in this video I show you how to make Green Chile Pork Posole. The meat is cooked tender, the Hatch chile gives it a spicy kick, and the earthy posole makes it so satisfying.
Video
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 2 1/2 lbs. Pork meat, cut into bite size pieces (pork butt or shoulder are best)
- 1 (2lb. package) fresh posole OR 2 (32oz) cans hominy, rinsed & drained
- 1 Medium sized onion, chopped finely
- 3 Garlic cloves, minced
- 2 tsp. Mexican oregano
- 1 tsp. Cumin
- Salt to taste (approx. 1 Tbsp. to season pork, and a little more for posole)
- 1 - 2 cups Of Hatch green chile, roasted, peeled & chopped
- 6 - 8 cups Of water
Instructions
- Season pieces of pork meat with plenty of salt.
- (For best results, you can season and let it marinate in the refrigerator for an hour.)
- Heat a large pot on the stove over medium high heat and put in enough oil to coat the bottom of the pan.
- When it's hot, add in the pork meat and let it cook on all sides.
- Add in the onion and sauté a couple of minutes.
- Then add in minced garlic, oregano, cumin, and a little more salt.
- Pour in the water and let it heat. If using fresh posole, add it in at this point.
- (Make sure it's been rinsed clean first. You can also soak it overnight in cold water.)
- If using hominy from a can, do not put it in yet.
- Let it come to a boil, reduce heat to low and let it simmer for 2 hours.
- After 2 hours, add in chopped green chile.
- If using hominy from a can, drain and add it at this point.
- Let cook an additional 30 minutes or until fresh posole has bursted open and is tender.
Notes
This recipe and video were created and produced by Marcy Inspired.
