Citrus Free Posole-Style Pork and Hominy Stew (Green)
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Learn more →Ingredients
6 servings
For the stew
- 2 ½ lb boneless pork shoulder, cut into 1 ½-inch cubes
- 1 ½ tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp neutral oil (such as canola or vegetable oil)
- 4 cups low-sodium chicken broth
- 2 cans (15 oz each) hominy, drained and rinsed
For the green chile base
- 1 lb tomatillos (about 10 medium), husked and rinsed
- 3 poblano peppers, halved and seeded
- 2 jalapeños, stemmed (seeded for less heat)
- 1 medium white onion, quartered
- 6 garlic cloves, unpeeled
- 1 tbsp neutral oil
- 1 tsp ground cumin
- 1 tsp dried oregano (preferably mexican oregano)
- ½ cup fresh cilantro leaves and tender stems, roughly chopped
For serving
- shredded green cabbage, for serving (optional)
- sliced radishes, for serving (optional)
- lime wedges, for serving (optional)
Can be omittedlime
- dried oregano, for serving (optional)
- tostadas or warm corn tortillas, for serving (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler and heat the broiler to high. Arrange the tomatillos, poblano halves (cut side down), jalapeños, onion quarters, and unpeeled garlic cloves in a single layer on a rimmed baking sheet. Drizzle with 1 tbsp neutral oil. Broil for 10–12 minutes, until the tomatillo skins are blistered and charred in spots, the poblano skins are blackened, and the onion edges are deeply golden.
- 2
Transfer the broiled vegetables to a bowl and cover tightly with plastic wrap or a plate. Let steam for 10 minutes, then peel the blackened skins from the poblanos and squeeze the garlic cloves out of their skins. Transfer everything — tomatillos, peeled poblanos, jalapeños, onion, garlic, and any accumulated juices — to a blender. Add the cumin, dried oregano, and cilantro. Blend on high until smooth, about 45 seconds. Set the green chile base aside.
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