Weekly Recipes

Pork Green Chili with Posole

Helen's Pork Green Chili and Posole

Pork Green Chili with Posole is my adaptation of a very popular green chili from Helen Dollaghan of the Denver Post. It’s very tomato-y but still tastes like a green chili, Thick, flavorful, spicy, serve with tortillas

This is green chili?? It’s red! Well, yeah, it does taste like green chili, but it has lots and lots of tomatoes in it. This recipe is my adaptation of Helen Dollaghan’s green chili recipe – one of the most requested recipes ever from the Denver Post. It’s easy, got great flavor … and I now have a giant (yeah, massive) batch of it frozen in a variety of freezer containers. I had 4 lbs of pork loin that I needed to use, so I cooked up a quadruple batch. Then I put posole in half. Fortunately, it’s a very good recipe, so it will really come in handy. Speaking of freezing, do you keep some homemade green chili in your freezer? It freezes really well, and I’ve had times when company pops in and I can serve some amazing green chili in about 15 minutes. I like to use plastic jars (like mayonnaise jars) because they seal well. If the seal is good, it keeps for at least 6 months.

    Here are the changes I made to Helen’s recipe:

  • I only used about 2/3 of the tomatoes in her recipe (and I used crushed tomatoes)
  • I used half the amount of chicken broth (her recipe is far more liquid)
  • I added chicken bouillon
  • I used hot Chimayo chili powder instead of Dark Chili Powder
  • I used about half hot Sandia green chiles and half medium hot Big Jim instead of mild green chiles
  • I did not use the jalapenos and will add them to taste later to adjust the heat right before serving

I am definitely adding this recipe to my repertoire of favorites because it is different with all the tomatoes, but also really good…

Pork Green Chili with Posole
Prep time
Cook time
Total time
Serves: 3 quarts
  • 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
  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.
- 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.





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