Pork Green Chili with Posole
Author: Anita
Prep time: 30 mins
Cook time: 4 hours
Total time: 4 hours 30 mins
Ingredients
  • 1 pound diced pork (I used pork loin, but any cut will do)
  • ⅛ cup cooking oil
  • 1 tbsp ground cumin
  • 1½ tbsp hot chili powder (if using regular, adjust heat later with jalapenos -see notes)
  • 1½ tbsp dried oregano
  • 2 tsp chicken bouillon
  • 2 cloves garlic, pressed, or 1 tablespoon garlic powder
  • 1 cup diced onion
  • 1 14.5 oz can chicken broth
  • 2½ cups crushed tomatoes (see notes)
  • 1 tablespoon tomato paste
  • 1 cup diced green chiles
  • 3-5 jalapeño peppers (to taste), diced with seeds (remove seeds to bring down the heat factor)
  • 1 15 oz can posole (hominy) or about 2 cups prepared posole
  • Tortillas
  • Shredded cheese
Instructions
  1. Brown pork on all sides in oil over medium high heat. Add cumin, chili powder, oregano, garlic powder, chicken bouillon, onion and broth.
  2. Bring to boil, reduce heat and simmer, covered, 1 hour.
  3. Add tomatoes, tomato paste, and green chiles. Taste, then dice and add jalapeños a little at a time, tasting and adjusting heat as you go.
  4. Bring to boil, reduce heat and simmer 2 hours (or place in a slow cooker up to 8 hours), until pork is very tender, then stir in posole. Add water as needed to get desired consistency.
  5. Serve with warm tortillas and shredded cheese.
Notes
- Original recipe uses dark chili powder (available at Walmart), which is hotter and smokier than regular chili powder. I used hot Chimayo chili powder, which is hot but not smoky. You can use regular chili powder, but may need to adjust the heat.
- You can use 2 cans of diced tomatoes with green chiles instead of the crushed tomatoes. You may want to reduce the amount of green chiles slightly.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/pork-green-chili/pork-green-chili-posole/