Chile Verde with Posole

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chile Verde with Posole calories by ingredient

Number of Servings: 4


    5 poblano peppers
    5 cubanelle peppers
    12 tomatillos, halved
    2 jalapenos, seeded and halved
    5 cloves garlic
    2 medium onions, roughly chopped
    1 Tbsp olive oil
    guajillo chile powder
    1 bunch cilantro
    1 pound pork butt roast, trimmed and cubed
    2 cups chicken stock
    1-15 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.