Pork Posole

This Tex-Mex dish is somewhere between a soup and a stew. Flavored with peppers, oregano, garlic and salsa and thickened with white corn tortilla chips, it’s sure to be a winner in your house! It’s substantial enough to stand on its own for lunch or dinner, and once all is in the pot, it only takes 30 minutes to simmer.



1-1/2 lbs. boneless pork loin, cut in 1/2-inch pieces
2 c. yellow onion, chopped (about 1 large onion)
1 poblano pepper, seeds removed, small dice (about 1/3-1/2 c. diced)
1 yellow and 1 orange bell pepper, seeded, 3/4-inch diced
1 T. minced garlic (about 3 cloves)
1 tsp. Aleppo pepper* (or chili powder)
1/2 tsp. dried oregano
6 c. chicken stock, simmering in a pot on the stove
12-oz. medium salsa verde
30-oz. white hominy, rinsed and drained
(1) 15-oz. can black beans, rinsed and drained
3 c. yellow corn tortilla chips, plus extra for serving
Kosher salt and freshly ground black pepper

Lime wedges
Avocado, sliced
Green Onion, sliced
Radishes, sliced
Cheddar cheese, grated (I use Trader Joe’s Mexican Blend)
Sour cream

Heat 3 T. olive oil in a large pot or Dutch oven over medium-high heat. Add the pork and sauté for 5-10 minutes until lightly browned in all sides. Don’t crowd them or they’ll steam instead of brown, cook in two batches if you need to. Transfer the pork and any liquid to a bowl and set aside. Add 2 T. oil to the pot and add the onions and sauté over medium heat for 5 minutes, stirring occasionally. Add the poblano and bell peppers and cook for 5 minutes, stirring occasionally. Add the garlic, Aleppo pepper and oregano and cook for one minute. Return the pork and its juices to the pot.

Add the simmering chicken stock and salsa verde and bring back to a simmer. Lower heat to medium so that it continues to simmer. Stir in the hominy, black beans, corn chips, 1/2 T. salt, and 1 tsp. pepper. Simmer, partially covered, for 30 minutes, stirring occasionally.

Serve in large soup bowls garnished with a squeeze of lime and topped with avocado, green onion, radishes, cheddar cheese, sour cream, and tortilla chips.

*I get Aleppo pepper (Turkish) at Penzeys spices — it’s worth trying!

— Ina Garten, Food Network