American · Dinner
Pork and Green Chile Posole Verde
Cubed pork shoulder simmered with tomatillos, roasted green chiles, and hominy until tender. Aromatics of onion, garlic, and cumin build the verde base, brightened with lime and cilantro. Served with shredded cabbage, sliced radish, and lime wedges for texture and acidity.
$6
25 minsPrep
95 minsCook
120 minsTotal
MediumLevel
Nutrition per serving
614Calories
41.9gProtein
33.2gFat
38.5gCarbs
11.1gSugar
7.8gFiber
2016mgSodium
161mgChol
10.1gSat Fat
1285mgPotassium
165mgCalcium
4.2mgIron
1.8mcgVitamin B12
31.5mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cube the pork shoulder, husk and halve the tomatillos, chop the onion and green chiles, mince the garlic, slice the radishes, and shred the cabbage.
2
Sear
Heat the vegetable oil in a heavy pot over medium-high and brown the pork cubes 5 to 6 minutes until deeply colored on two sides.
3
Sauté
Add onion and garlic, cook over medium 4 minutes until translucent, then stir in cumin and oregano and cook 1 minute until fragrant.
4
Simmer
Add tomatillos, green chiles, hominy, chicken stock, and salt, bring to a bubble, cover and simmer low 75 minutes until the pork shreds easily.
5
Plate
Uncover and simmer 10 minutes to thicken, then ladle into a bowl and top with cabbage, radish, cilantro, and lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 12 oz340g tomatillos
- 7 oz200g roasted mild green chiles
- 1 cup160g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 3 cups720ml chicken stock
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp salt
- 2 cup140g green cabbage
- 44 radishes
- 4 tbsp4 tbsp cilantro
- 11 lime
