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Beef

Green Chile Posole

This recipe combines parts of my nanny’s recipe and my mother’s. I learned both of them when I was very young. An optional sprinkling of queso fresco over the top is an absolute delight in my opinion.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 pork tenderloin (1 pound), cut into 1-in. pieces
  • 2 cans (15 ounces each) hominy, rinsed and drained
  • 1 can (4 ounces) chopped green chiles
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken broth, divided
  • 3 tomatillos, husked and chopped
  • optional toppings: sliced avocado, jalapenos and radishes, and lime wedges, chopped cilantro and sour cream

Directions

  1. Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining 1/4 cup broth in a blender; stir into pork mixture.
  2. Cook, covered, on low until pork is tender, 4-5 hours. Serve with toppings as desired.