Pork Posole Verde

Did I mention that I am original from Texas? Being from Texas inherently makes you a Mexican food lover. Once you move away, nothing will ever seem to fill the void of the little place down the street with homemade flour and corn tortillas you would visit every day at some point; breakfast tacos or migas in the morning, enchiladas or pork verde for lunch, or even chili rellenos for dinner. I search high and low for recipes to recreate the feeling of home – and this one hit the spot!


Pork Posole Verde. A recipe that I saw while watching Diners Drive Ins and Dives on Food Network. Guy doesn’t always post every recipe from every episode, but I was SO glad he did when I watched them make this. Here is the original recipe from Food Network.com:

Posole Verde

For the pork and stock:

5 pounds pork butt, trimmed and diced into 1/2-inch pieces
4 cups julienned onions
8 garlic cloves
4 quarts fresh tomatillos
3 jalapenos, stemmed
1/2 cup canola oil
1 tablespoon ground cumin
8 cups (2 quarts) chicken stock
Salt and freshly ground black pepper
4 cups hominy

Optional, for serving:

4 ounces diced white cabbage
4 ounces diced white onions
4 ounces fresh Mexican cheese
4 ounces chopped fresh cilantro
Fried corn tortillas, for topping

Here are the directions from Food Network:

For the pork and stock: Cook the pork butt with 2 cups of the julienned onions, 5 cloves of the garlic and 5 cups water until the pork is cooked through, about 45 minutes.
Meanwhile, in a pot, combine the tomatillos and jalapenos and cover with water. Simmer for 20 minutes. Drain, reserving the tomatillos, jalapenos and 1 cup of the cooking liquid.
Saute the remaining 2 cups onions and 3 cloves garlic in some of the canola oil until golden brown. Transfer to a blender and add the cumin and reserved tomatillos, jalapenos and 1 cup cooking liquid and blend until smooth. USE EXTREME CAUTION when blending any hot / boiling ingredients to prevent steam build up and possible scalding!!  Put the remaining canola oil in a pot and heat until smoking. Add the tomatillo mixture to the pot and cook for 5 minutes. Add the chicken stock and cook for another 15 minutes.
When the pork is cooked, season with salt. Pull out the pork and discard all that remains. Add the pork and hominy to the pot with the tomatillo broth and cook for an additional 10 minutes. Adjust the seasoning with salt and pepper.
For serving: Ladle the soup into bowls and top with some cabbage, white onions, Mexican cheese, cilantro and fried tortilla.


I must admit, I did follow the directions and ingredients for the stew exactly (with the addition of some diced potatoes – because I like them in pork verde), I did not use the exact garnishes for serving. I used cilantro, fried homemade flower tortilla croutons, and sour cream. It was AMAZING!




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