Homey, wholesome and hearty, this pork posole – a soulful Mexican soup – is perfect for a winter dinner.
Chock full of pork, veggies, herbs and spices, it’s as flavorful as it is filling – a cold-weather pick-me-up the whole family will love!
See step-by-step photos of Geoffry’s recipe plus thousands more from home cooks everywhere at: www.justapinch.com/posole
You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch”…
Pork & Green Chile Posole
2 tbsp canola oil
1-2 lb pork loin cut in 1-inch cubes
1 onion, coarsely chopped
3 tbsp minced garlic
4 tsp red chili powder
5 c chicken broth, low salt, 5 tomatillos, quartered
2 14-oz. cans white hominy, drained
3 tbsp chopped cilantro (plus more for garnish)
1 tbsp oregano, dried
1 1/2 c chopped green chilies (canned)
2 tsp cayenne pepper
1 tbsp crushed red pepper
10 oz. cotija cheese, crumbled for garnish
In skillet, heat oil until shimmering and add pork, onion, garlic, salt and crushed red pepper
Sauté meat and onion mixture until onions are translucent and the pork juices run clear.
Transfer to a slow cooker. Deglaze skillet with 1 cup broth and add this to slow cooker as well.
Add tomatillos, 1 can of hominy, cilantro, oregano, broth, green chilies and spices to slow cooker. Turn cooker on medium, stirring after about 1 hour. Adjust seasoning as neccessary.
Reduce to low/warm, cover and heat for an additional 2 hours.
About 30 minutes before service, raise temp back to high and add last can of hominy and frozen corn, adjusting seasoning as necessary.
Ladle into bowls and garnish with cilantro and cheese. Serve with warm tortillas.
“Warm and inviting. Comfort food with zest!”
-Geoffry Le Cher,
Michigan City, Ind. (pop. 31,479)