Fancy Navajo Recipe: Green Chile Pork Posole

Nothing says fall like a big bowl of green chile pork posole! If you grew up in the Southwest then you are most likely familiar with this spicy and savory dish that soothes the soul.  This is a simple dish that can be made in a slow cooker before you head off to work, or it can be quickly made once you get home. For those that are unfamiliar with posole, its like chicken noodle soup but ten times better!!!

Instead of noodles, posole has hominy which is the main star. If you have ever had grits or corn tortillas, then you have had hominy. There are three types of hominy: frozen uncooked, canned, and dried. Depending on where you live, one may be easier to find than the other.

My first choice is to use frozen uncooked hominy. I like the Bueno brand and it can be found in the freezer section at most grocery stores. If that is unavailable, cooked canned hominy is my next choice. This can be found in either your canned vegetable or international foods aisle at the grocery store. The third option is dried posole which I have only been able to find at speciality stores in New Mexico. If you know of a place I can buy dried posole in Arizona,  let me know as this is my most favorite way to eat hominy. With dried hominy, you have to rehydrate and cook it, and I like that it does not get as mushy as the canned or frozen varieties.

The accompanying star to posole, is the red or green chile, and no I am not talking about jalapeños or those tiny red chile’s you see in the produce section. I am talking about the mother of all chiles, NEW MEXICO GREEN OR RED CHILE. I prefer freshly roasted Hatch Green Chiles or the frozen Bueno brand which is sold at most grocery stores. Now the hard part is deciding on green or red chile??  Depending on how much spice you can handle, you can add to your hearts warmly content! I personally think green chile is spicier and sassier than the milder red chile. I prefer a medium heat of the red chile, but if I am under the weather I like a spicy green chile to clear out the sinuses.

Posole also typically has pork, chicken, or beef, but really you can use any type of meat or no meat. I prefer to use pork and ground beef. Then you have the broth which works together with the hominy, pork, and chile to make the best cup of tea in the world. If you are sick, this the best cure.  Hahah just kidding…but no really you can drink this up if you dare! If you want to make your posole more fancy you can top your posole with cilantro, onions, and radishes.

Today I will be sharing my quick version of green chile pork posole. I can easily whip this up in under an hour and have a delicious meal that looks like it took hours to prepare. My husband and I enjoy eating posole with freshly made tortillas or tortilla chips. Here is the recipe for my tortillas Fancy Navajo Magic Bread: Tortilla, Fry Bread, Biscuit Dough Recipe.

Have you had Green Chile Pork Posole before? If so how do you like to prepare yours.

Let me know if you have any questions. If you don’t already, make sure to follow me on Instagram and Facebook. Send me a picture on social media if you make this, I would love to see!

Fancy Navajo Recipe: Green Chile Pork Posole

Yields 4-6 servings

Ingredients:

• 1 lb of Cubed Pork Stew Meat (pork shoulder cut into 1 inch cubes)
• 1 Medium Chopped Onion
• 4-6 Minced Garlic Cloves
• 1 Can of Hominy 30 oz, drained
•  4-6 Roasted Hatch Green Chiles chopped (depending on how hot or mild add more)
• Chicken Broth 32 oz
• 1 Tablespoon of Canola or Olive Oil
• 1 Tablespoon of Montreal Chicken Seasoning or similar spices
• 2 Teaspoons of dried oregano
• Optional Toppings: Diced onion, radishes, cilantro

Instructions:

1. In a large pot add oil and sauté minced garlic and chopped onions on medium heat until onions are tender
2. In the same pot, add in pork stew meat and Montreal Chicken Seasoning and cook until brown
3. Once meat is browned add in chopped green chiles and cook for 5 minutes on medium heat
4. Add in hominy, chicken broth, and oregano and bring to a boil and simmer for 20-30 minutes
5. Serve with optional toppings and enjoy!!