Green Chile Pork Posole

I've made several versions of pork posole before, but this time I decided to try the Green Chile Pork Posole recipe in the April 2009 edition of Bon Appetit (recipe below). The other versions I've attempted have just been okay-I felt there was just something missing in the seasoning as the flavors seemed very one dimensional. This version used tomatillos so I was curious how that would taste.

I have never used tomatillos before, so when I found them in the store I wasn't quite sure what to make of these freaky looking vegetables.



Once the leafy wrapping is taken off, the vegetable itself is like an under-ripe tomato




One of the reasons I also like the recipes for posole is because I get to use hominy. For those of you who have never had it before, it's almost like corn on steroids-very starchy and very dense.



The end result was tasty and is the best recipe for posole I have found so far. I like serving the dish over rice, but it can be wrapped in a tortilla or served with cornbread. This is also a great dish as leftovers and would be good to make ahead for large parties, especially since the flavors get a chance to deepen if made the night before.



Some tips:

1) Instead of regular chili powder I used ancho chili powder. I also added about 1 T of Mexican oregano. Next time, I will add some smoked paprika (one of my favorite spices) and tequila to see if that does anything to enhance the flavors in the dish. The idea for the tequila came from a cookbook I picked up in Mexico. I have added tequila to some beef stews before and think that it adds a subtle flavor to dishes.

2) I'm a lover of cilantro so will double the amount next time. I would also recommend sprinkling some finely chopped green onions and fresh lime juice.

3) The tomatillos did add a bit of tartness to the dish, so I think that it's worth using in other pork posole recipes.

4) This dish is not very spicy. Adding in some freshly chopped serrano chili peppers when you saute the garlic, onions and celery would probably kick it up a notch.

5) For you non-pork eaters, this dish would probably work well with chicken.



Green Chile Pork Posole
Bon Appetit, April 2009, p.23

1 T olive oil
2 c. chopped onions
1 c. chopped celery
4 garlic cloves, chopped
1 1-lb pork tenderloin, cut into 1/2 inch cubes
5 c. or more low-salt chicken broth
2 15-oz cans white or golden hominy, drained
12 oz. fresh tomatillos, husked, rinsed, coarsely chopped
2 7-oz cans diced mild green chiles, drained
4 t. ground cumin
4 t. chili powder
1/4 c. chopped fresh cilantro, plus additional for garnish


Heat oil in heavy large pot over medium-high heat. Add onions, celery and garlic. Saute until soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on outside, stirring often, about 3 minutes. Add 5 cups broth and next 5 ingredients. Bring to boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to thick sauce, and flavors blend, stirring occasionally, about 1 hour. Thin with additional broth if desired. Stir in 1/4 cu cilantro. Season to taste with salt and pepper. Divide among bowls, sprinkle with additional cilantro, and serve.