Posole Verde New Mexico

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A classic New Mexican green posole built around slow-simmered pork shoulder, plump hominy, and a bright tomatillo and Hatch chile broth. The tangy green sauce balances the rich pork, while traditional garnishes of cabbage, radish, and lime add crunch and brightness to every bowl.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 34 gCarbs
• 7 gFiber
• 6 gSugar
• 36 gProtein
• 640 mgSodium
• 910 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 42 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the pork and broth

• 2.5 lb boneless pork shoulder, trimmed and cut into 1.5-inch cubes
• 8 cups low-sodium chicken broth
• 1 large white onion, quartered (reserve a few pieces for sauce)
• 6 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp kosher salt, plus more to taste

For the green chile sauce

• 1.5 lb fresh tomatillos, husked and rinsed
• 6 fresh Hatch green chiles, roasted, peeled, and stemmed (about 1 cup chopped)
• 1 cup packed fresh cilantro leaves and tender stems
• 2 tbsp fresh Mexican oregano leaves (or 1 tbsp dried)
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 small jalapeño, stemmed (optional, for extra heat)

For the stew base

• 2 (29 oz) cans white hominy, drained and rinsed
• 1 tbsp olive oil
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Traditional garnishes

• 2 cups finely shredded green cabbage
• 1 cup thinly sliced radishes
• 1 large ripe avocado, diced
• 2 limes, cut into wedges
• Extra fresh cilantro leaves
• Crushed dried Mexican oregano, for sprinkling

Directions

1. Combine pork, broth, quartered onion, garlic, bay leaves, and 1 tbsp salt in a large Dutch oven. Bring to a boil over high heat, then reduce to low and simmer gently, partially covered, for 60 to 75 minutes, until the pork is fork-tender and shreds easily.
2. Meanwhile, make the green sauce: place the whole tomatillos in a dry cast-iron skillet over medium-high heat and char on all sides until blackened in spots, about 6 to 8 minutes. Transfer to a blender along with the roasted Hatch chiles, cilantro, oregano, cumin, coriander, jalapeño, and 1 cup of the warm pork broth. Blend until smooth, about 45 seconds; set aside.
3. Remove the pork to a cutting board and discard the bay leaves. Strain the broth through a fine-mesh sieve into a bowl, skimming any excess foam, and return it to the pot. Once the pork is cool enough to handle, shred it into bite-sized pieces using two forks.
4. Heat the olive oil in a clean Dutch oven over medium heat. Pour in the green chile sauce and simmer gently for 8 to 10 minutes to deepen the flavor, stirring often. Stir in the strained broth and hominy, bring back to a simmer, and cook uncovered for 15 minutes so the hominy absorbs the green chile flavor.
5. Add the shredded pork back to the pot, season with 1 tsp salt and pepper, and simmer another 5 to 8 minutes to heat through. Taste and adjust salt; the broth should be tangy, herbaceous, and gently spicy.
6. Ladle the posole verde into warm bowls. Serve with small bowls of shredded cabbage, sliced radishes, diced avocado, lime wedges, cilantro, and crushed oregano so each diner can garnish to taste.

Cook’s Notes

• For deeper flavor, brown the pork cubes in oil before adding the broth; the fond adds a savory backbone.
• If Hatch chiles are out of season, substitute 1 cup of fire-roasted green Anaheim chiles plus 2 tbsp chopped canned green chiles for warmth.
• Dried whole posole cooks up chewier and more flavorful than canned hominy; soak 1 lb overnight and simmer 2 to 3 hours before adding the green sauce.
• Posole verde improves overnight: store the stew separately from the garnishes and reheat gently the next day.
• For a thinner, more soup-like broth, add an extra 1 to 2 cups of broth at the end; for a thicker stew, mash a portion of the hominy against the pot.

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