Pork Green Chile Posole

I learned this recipe from a former co-worker who was from Mexico. This is the way his mom made posole when he was growing up. I think it is truly something special! It’s best if you can make it a day ahead of time to really let the flavor develop.

Pork Green Chile Posole
Serves 4-6

  • 1 tablespoon canola oil
  • 1.5 pounds diced pork for stewing
  • 2 (30-ounce) cans hominy, drained and rinsed
  • 2 onions, sliced in rings (don’t separate)
  • 10 cloves garlic, peeled
  • 2 jalapenos, whole
  • 4 roma tomatoes, whole
  • 64 ounces chicken broth
  • 5 pounds frozen green chiles, mild, chopped
  • Kosher salt
  • Black pepper
  • Lime juice
  • Sour cream and tortillas, for serving

Preheat the oven to 450 degrees. Place a large, shallow saucepot or rondeau on the stove over medium-high heat. Let the pan get hot, then add the canola oil and diced pork. Stir the pork so that it browns on all sides- don’t worry if it sticks a little bit. Once browned, add enough water to cover the pork completely. Bring to a boil, then reduce the heat to a simmer.

While the pork is simmering, slice the onions and place them on a cookie sheet with the garlic cloves, jalapenos, and tomatoes. Place them in the oven and roast for 30 minutes, or until they get some nice color and char on them. (A little bit of char will just add more flavor to the posole!) Transfer the roasted veggies to a large stockpot. Add the chicken broth and green chiles. Bring to a boil, then reduce the heat to a low simmer.

Meanwhile, simmer the pork until almost all of the water is cooked out, about an hour and a half. The pork should be nice and tender. Once done, turn the heat off and add the drained hominy.

Remove the chiles and vegetables from heat. Working in batches, puree the chile and vegetable mixture until smooth, then add back to the stockpot. Add the pork and hominy, then return the posole to the stove and cook for another 45 minutes to allow all the flavors to develop. Season to taste with salt, pepper, and a little lime juice.

Serve the posole with sour cream, some warm tortillas, and your favorite hot sauce! 

Chef Brandon FosterBrandon Foster began his life in the kitchen at the Best Western in Frisco, Colorado, almost 18 years ago. His passion for ingredients and drive to learn technique led him down the mountain to Denver, where he worked in two of Denver’s most fondly remembered restaurants, The Fourth Story and Mel’s. He joined the crew at Vesta in 2005 as a line cook and became executive chef in 2010, focusing on getting back to the roots of cooking through charcuterie and seasonal ingredients. Ultimately, Chef Brandon’s career highlights centered on events like Plates for the Peak, Invest in Kids, and James Beard Foundation dinners where he could play a role in helping people in need- a passion that led him to Project Angel Heart in 2016. Outside the kitchen, Chef Brandon enjoys spending time skiing, camping, golfing, and eating with his wife Larissa and their three kids.