Pork Posole With Avocado, Cilantro and Lime


Photo: Sheri Wetherell

About

If you can find them, Hatch chile peppers are the best to use in this dish as they are so full of flavor. They have a short 6-week season in July/August, so look for a market near you or online.

Tags:

pork
Mexican
meat
hominy
corn
chile peppers
Chili Peppers
stew

Yield:

5

Added:

January 15, 2010

Creator:

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Ingredients

1 pound of poblano peppers
6 garlic cloves
1 large sweet yellow onion
29 ounces ounces (2 - 14.5 cans) white hominy
1 1/2 pounds pork (any cut)
1/2 teaspoon kosher salt
2 teaspoons dried Mexican oregano
2 tablespoons olive oil
3 cups reduced sodium chicken broth
3 teaspoons ground red New Mexico chilies
Salt and pepper

Preparation

1
Season pork with salt and pepper and roast in a 350 degree oven until done (exact time will depend on cut and weight). Once done, remove from oven and set aside to cool enough to pull meat from bone or to cut into 1-inch pieces.
2
Preheat broiler. Once hot, broil poblanos (or Hatch peppers) on a baking sheet until black, turning as needed to blacken all sides.
3
Mince garlic and cut onion into chunks. Mix the two together in a bowl and set aside.
4
Drain hominy and set aside.
5
Add oil to skillet and saute onions over medium-high until softened. Add oregano and ground chilies and cook an additional 1-2 minutes.
6
In a stock pot, add broth, hominy and pork. Cover and bring to a boil, then reduce heat and simmer to blend flavors, about 15 minutes.
7
Remove the stems, skins and seeds from the poblanos and discard. Chop the peppers.
8
Stir the poblanos into the posole and cook another 5-10 minutes.
9
Ladle into bowls and garnish with lime wedge, sliced avocado, cilantro, sour cream. Serve with fresh steamed corn tortillas.

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