Chile Verde with Posole
- Number of Servings: 4
Ingredients
5 poblano peppers5 cubanelle peppers12 tomatillos, halved2 jalapenos, seeded and halved5 cloves garlic2 medium onions, roughly chopped1 Tbsp olive oilcumin oreganoguajillo chile powdersalt pepper1 bunch cilantro1 pound pork butt roast, trimmed and cubed2 cups chicken stock1-15 oz can hominy
roast poblano and cubanelle peppers over an open flame or under the broiler until skin is charred; steam in a plastic bag, peel skin, seed, chop, and add to food processor.
meanwhile, place remaining vegetables on a baking sheet, drizzle with olive oil, and salt to taste. roast at 350 until onions are soft and tomatillos begin to release liquid, about 30 minutes. add to food processor along with cilantro. puree.
meanwhile, season pork with salt and pepper, and brown in a dutch oven. add pepper puree, chicken stock, hominy, cumin, oregano, and chile powder (all to taste) and bring to a boil. place pot in oven at 350, partially covered, for about 2 hours or until pork shreds easily and stew is thickened.
Serving Size: makes 4 two-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JOJOLAND.
meanwhile, place remaining vegetables on a baking sheet, drizzle with olive oil, and salt to taste. roast at 350 until onions are soft and tomatillos begin to release liquid, about 30 minutes. add to food processor along with cilantro. puree.
meanwhile, season pork with salt and pepper, and brown in a dutch oven. add pepper puree, chicken stock, hominy, cumin, oregano, and chile powder (all to taste) and bring to a boil. place pot in oven at 350, partially covered, for about 2 hours or until pork shreds easily and stew is thickened.
Serving Size: makes 4 two-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JOJOLAND.
Nutritional Info Amount Per Serving
- Calories: 566.1
- Total Fat: 33.0 g
- Cholesterol: 109.0 mg
- Sodium: 739.5 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 6.7 g
- Protein: 31.2 g
Member Reviews