Chili Verde with Pork and Hominy (Posole)
By America's Test KitchenPublished on June 1, 2011
Yield
Serves 6
Ingredients
1 ½ pounds tomatillos (16 to 20 medium), husks and stems removed, rinsed well, dried, and halved if larger than 2 inches in diameter (see note)3 poblano chiles, halved lengthwise, stemmed and seeded (see note)3 tablespoons vegetable oil 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)2 teaspoons sugar 1 teaspoon dried oregano 1 teaspoon ground cumin pinch ground cloves pinch ground cinnamon Salt and ground black pepper 1 (3 ½-to 4-pound) boneless pork butt, trimmed and cut into 1 ½-inch pieces1 medium onion, chopped medium2 ½ cups low-sodium chicken broth 1 cup water 2 (15-ounce) cans white or yellow hominy, drained and rinsed2 bay leaves ¼ cup minced fresh cilantro leaves 1 tablespoon juice from 1 lime
Before You Begin
Boneless pork butt roast is often labeled as boneless Boston butt in the supermarket. The outer husk of a fresh tomatillo should be dry, the tomatillo itself should be bright green, with a fresh, fruity smell. You can substitute three (11-ounce) cans of tomatillos, drained, rinsed, and patted dry, for the fresh tomatillos; broil as directed in step 1. You can substitute 4 large jalapeño chiles, stemmed, seeds and ribs removed, for the poblanos if necessary.
Instructions
- Position an oven rack 6 inches from the broiler element and heat the broiler. Line a rimmed baking sheet with foil. Toss the tomatillos and poblanos with 1 tablespoon of the oil. Arrange the tomatillos, cut side down if halved, and poblanos, skin side up, on the prepared baking sheet. Broil until the vegetables blacken and begin to soften, 5 to 10 minutes, rotating the pan halfway through broiling.
- Remove the tomatillos and poblanos from the oven, let cool slightly, then remove the skins from the poblanos (leave the tomatillo skins intact). Transfer the vegetables with any accumulated juice to a food processor and pulse until the mixture is almost smooth, about 10 pulses; set aside.
- Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Combine the garlic, sugar, oregano, cumin, cloves, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Pat the pork dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon more oil in a large Dutch oven over medium-high heat until just smoking. Add half of the meat and brown well on all sides, 7 to 10 minutes; transfer to a medium bowl. Repeat with the remaining 1 tablespoon oil and remaining pork and transfer to the bowl.
- Pour off all but 1 tablespoon of the fat left in the pot, add the onion, and cook over medium heat until softened, 5 to 7 minutes. Stir in the garlic-spice mixture and cook, stirring constantly, until fragrant, about 1 minute (do not let the spices burn). Stir in the processed tomatillo-poblano mixture, broth, and water, scraping up any browned bits.
- Stir in the pork with any accumulated juice, hominy, and bay leaves and bring to a simmer. Cover, place the pot in the oven, and cook until the pork is tender and the sauce is thickened, about 2 hours, stirring halfway through cooking.
- Remove the pot from the oven and remove the bay leaves. Stir in the cilantro and lime juice, season with salt and pepper to taste, and serve.
Yield
Serves 6Ingredients
1 ½ pounds tomatillos (16 to 20 medium), husks and stems removed, rinsed well, dried, and halved if larger than 2 inches in diameter (see note)
3 poblano chiles, halved lengthwise, stemmed and seeded (see note)
3 tablespoons vegetable oil
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon ground cumin
pinch ground cloves
pinch ground cinnamon
Salt and ground black pepper
1 (3 ½-to 4-pound) boneless pork butt, trimmed and cut into 1 ½-inch pieces
1 medium onion, chopped medium
2 ½ cups low-sodium chicken broth
1 cup water
2 (15-ounce) cans white or yellow hominy, drained and rinsed
2 bay leaves
¼ cup minced fresh cilantro leaves
1 tablespoon juice from 1 lime
Ingredients
1 ½ pounds tomatillos (16 to 20 medium), husks and stems removed, rinsed well, dried, and halved if larger than 2 inches in diameter (see note)
3 poblano chiles, halved lengthwise, stemmed and seeded (see note)
3 tablespoons vegetable oil
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon ground cumin
pinch ground cloves
pinch ground cinnamon
Salt and ground black pepper
1 (3 ½-to 4-pound) boneless pork butt, trimmed and cut into 1 ½-inch pieces
1 medium onion, chopped medium
2 ½ cups low-sodium chicken broth
1 cup water
2 (15-ounce) cans white or yellow hominy, drained and rinsed
2 bay leaves
¼ cup minced fresh cilantro leaves
1 tablespoon juice from 1 lime
Ingredients
1 ½ pounds tomatillos (16 to 20 medium), husks and stems removed, rinsed well, dried, and halved if larger than 2 inches in diameter (see note)
3 poblano chiles, halved lengthwise, stemmed and seeded (see note)
3 tablespoons vegetable oil
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon ground cumin
pinch ground cloves
pinch ground cinnamon
Salt and ground black pepper
1 (3 ½-to 4-pound) boneless pork butt, trimmed and cut into 1 ½-inch pieces
1 medium onion, chopped medium
2 ½ cups low-sodium chicken broth
1 cup water
2 (15-ounce) cans white or yellow hominy, drained and rinsed
2 bay leaves
¼ cup minced fresh cilantro leaves
1 tablespoon juice from 1 lime
Before You Begin
Boneless pork butt roast is often labeled as boneless Boston butt in the supermarket. The outer husk of a fresh tomatillo should be dry, the tomatillo itself should be bright green, with a fresh, fruity smell. You can substitute three (11-ounce) cans of tomatillos, drained, rinsed, and patted dry, for the fresh tomatillos; broil as directed in step 1. You can substitute 4 large jalapeño chiles, stemmed, seeds and ribs removed, for the poblanos if necessary.
Instructions
- Position an oven rack 6 inches from the broiler element and heat the broiler. Line a rimmed baking sheet with foil. Toss the tomatillos and poblanos with 1 tablespoon of the oil. Arrange the tomatillos, cut side down if halved, and poblanos, skin side up, on the prepared baking sheet. Broil until the vegetables blacken and begin to soften, 5 to 10 minutes, rotating the pan halfway through broiling.
- Remove the tomatillos and poblanos from the oven, let cool slightly, then remove the skins from the poblanos (leave the tomatillo skins intact). Transfer the vegetables with any accumulated juice to a food processor and pulse until the mixture is almost smooth, about 10 pulses; set aside.
- Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Combine the garlic, sugar, oregano, cumin, cloves, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Pat the pork dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon more oil in a large Dutch oven over medium-high heat until just smoking. Add half of the meat and brown well on all sides, 7 to 10 minutes; transfer to a medium bowl. Repeat with the remaining 1 tablespoon oil and remaining pork and transfer to the bowl.
- Pour off all but 1 tablespoon of the fat left in the pot, add the onion, and cook over medium heat until softened, 5 to 7 minutes. Stir in the garlic-spice mixture and cook, stirring constantly, until fragrant, about 1 minute (do not let the spices burn). Stir in the processed tomatillo-poblano mixture, broth, and water, scraping up any browned bits.
- Stir in the pork with any accumulated juice, hominy, and bay leaves and bring to a simmer. Cover, place the pot in the oven, and cook until the pork is tender and the sauce is thickened, about 2 hours, stirring halfway through cooking.
- Remove the pot from the oven and remove the bay leaves. Stir in the cilantro and lime juice, season with salt and pepper to taste, and serve.
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