Traditional Pork Posole

Recipe View Prepare the Broiler and Baking Sheet: Position an oven rack approximately 6 inches from the broiler element and preheat the broiler. Line a baking sheet with aluminum foil. (Prep time: 5 minutes)

Recipe View Broil the Green Chiles: Place the green chile peppers, cut-side down, onto the prepared baking sheet.

Recipe View Blacken and Steam the Peppers: Broil until the pepper skins are blackened and blistered, approximately 5 to 8 minutes. Immediately transfer the broiled peppers into a bowl and cover tightly with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. This step makes peeling easier.

Recipe View Peel and Dice the Chiles: Remove the plastic wrap and carefully peel off and discard the pepper skins. Dice the peeled peppers. (Prep time: 15 minutes)

Recipe View Sauté Aromatics: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onion and minced garlic; cook and stir until softened and fragrant, about 5 to 10 minutes.

Recipe View Brown the Pork: Stir in the pork loin cubes. Cook, stirring occasionally, until the pork is browned on all sides, about 5 to 10 minutes.

Recipe View Incorporate the Green Chiles: Add the diced green chiles to the pot with the pork. Cook and stir until fragrant, about 5 minutes.

Recipe View Combine Ingredients and Simmer: Pour in the drained white hominy, drained yellow hominy, chicken broth, water, ground cumin, chili powder, salt, and ground black pepper. Bring the mixture to a boil, then reduce the heat to medium-low. (Prep time: 5 minutes)

Recipe View Simmer to Perfection: Cover and simmer gently for at least 1 hour, or up to 2 hours, until the flavors have melded beautifully and the pork is incredibly tender. Stir occasionally to prevent sticking.