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Pork Green Chile Posole Recipe

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This recipe for Pork Green Chile Posole is from Family Cookbook Supplement, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 4-5 lb. pork shoulder roast
5 tbsp. mesquite liquid smoke
1 tsp. salt
2 tsp. cumin
1 tsp. ground coriander
2 tsp. chili powder
1 14 oz. can beef broth
c. extra virgin olive oil
2 28 oz. cans cooked hominy, drained and rinsed
1 bunch cilantro, large stems removed, finely chopped
4 oz. tomatillos, pureed
2 14 oz. cans stewed Mexican tomatoes
3 bunches scallions, finely chopped
1 tbsp. cumin
salt and pepper
2 14 oz. cans green enchilada sauce
-1 lb. roasted chili peppers, skinned and seeded
Shredded Mexican cheese, for garnish

Preheat the oven to 325. Use a knife to spear the pork roast all over. Place roast on a large piece of heavy-duty aluminum foil. Mix together the liquid smoke, salt, cumin, coriander and chili powder. Pour mixture over the roast. Seal the foil tightly and wrap in two more layers of foil. Place the roast in a broiler pan with an inch of water in the bottom; place the entire pan in the oven and cook for 3 hours. Remove from the oven and let the meat cool slightly while still wrapped in the foil. Shred or cut the pork into bite-size pieces, discarding any fat. Place the pork in a large stockpot and add the beef broth, olive oil, hominy, cilantro, tomatilllo puree, tomatoes, scallions, cumin, enchilada sauce and chilies. Stir together, cover and simmer for an hour. Garnish with cheese.




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