Traditional Pork Posole

Name: Traditional Pork Posole
Ingredients: 1/2 pound green chile peppers, sliced in half lengthwise and seeded; 3 tablespoons olive oil; 1/2 onion, chopped; 2 tablespoons minced garlic; 1 pound boneless pork loin, cut into 1-inch cubes; 1 (29 ounce) can white hominy, drained; 1 (29 ounce) can yellow hominy, drained; 3 cups chicken broth; 1 1/2 cups water; 1/4 cup ground cumin; 1/4 cup chili powder; 3 tablespoons salt; 1 teaspoon ground black pepper

13 ingredients

6 steps

Ingredients

1/2 pound green chile peppers, sliced in half lengthwise and seeded
3 tablespoons olive oil
1/2 onion, chopped
2 tablespoons minced garlic
1 pound boneless pork loin, cut into 1-inch cubes
1 (29 ounce) can white hominy, drained
1 (29 ounce) can yellow hominy, drained
3 cups chicken broth
1 1/2 cups water
1/4 cup ground cumin
1/4 cup chili powder
3 tablespoons salt
1 teaspoon ground black pepper

Directions

1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2

Place the peppers with cut sides down onto the prepared baking sheet.
3

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.
4

Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.
5

Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes.
6

Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.