Green Chile Pork Posole
Warm, hearty, and bursting with bold flavors, Green Chile Pork Posole is the ultimate one-pot comfort dish that’s perfect for any season. Made with tender, slow-simmered cubes of pork shoulder, earthy hominy, and vibrant roasted green chiles, this traditional Mexican-inspired soup delivers a smoky, mildly spicy kick. Infused with aromatic cumin, oregano, and a zesty splash of lime juice, each bowl is a savory, satisfying experience. Topped with crunchy sliced radishes, crisp shredded cabbage, and fresh cilantro, this posole offers a delightful mix of textures and tastes. Whether served with tortilla chips for dipping or enjoyed on its own, this easy-to-make recipe is a delicious, crowd-pleasing meal that will quickly become a staple in your kitchen. Ideal for family dinners or festive gatherings, it’s a flavor-packed dish rich in tradition and perfect for cozying up around the table!
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 medium white onion, diced
- 4 garlic cloves, minced
- 8 cups chicken broth
- 29 ounces canned hominy, drained and rinsed
- 5 medium roasted green chiles, peeled and chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons fresh lime juice
- 0.5 cup fresh cilantro, chopped
- 5 medium radishes, thinly sliced (for garnish)
- 1 cup shredded cabbage (for garnish)
- 2 cups tortilla chips (optional, for serving)
Instructions
Trim excess fat from the pork shoulder and cut it into 1-inch cubes. Season the pork with 1 teaspoon of kosher salt and 1/2 teaspoon of ground black pepper.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the pork on all sides, about 5 minutes per batch. Transfer the browned pork to a plate and set aside.
Lower the heat to medium and add the diced onion to the pot. Sauté for about 5 minutes, or until softened, stirring occasionally. Add the minced garlic and cook for 1 minute until fragrant.
Return the browned pork to the pot. Pour in the chicken broth, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 1 hour, or until the pork is tender.
Stir in the hominy, roasted green chiles, oregano, cumin, and the remaining 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Simmer uncovered for an additional 30-40 minutes, allowing the flavors to meld and the broth to slightly thicken.
Stir in the fresh lime juice and chopped cilantro just before serving. Taste and adjust seasoning if necessary.
Ladle the posole into bowls and garnish with sliced radishes, shredded cabbage, and additional cilantro. Serve with tortilla chips on the side, if desired.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 3.7 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
