Posole is quickly becoming one of my favorite soups.
Every time I have eaten any variation of this hearty, rich, and spicy soup I can't get over how extremely delicious and satisfying it is. I like to eat posole with a side of chips, guacamole and pico de gallo, but it is also superb scooped on top of cornbread for a sweet and spicy combo (Trader Joe's cornbread is my fave)!
This recipe is a mixture of a couple of recipes, and it turned out well. It made a ton and the only thing I would do differently is to use more hominy, or keep the full can of hominy and cut everything else in half. I started with this recipe but modified quite a bit using elements of another recipe that I got from V's mister, where you slow cook a hunk of pork separately in salsa verde and then add it into the soup pot with the sauteed, onions, roasted and peeled peppers, etc. This method works great if you remember to start the pork in the morning! To make a chicken version, refer to that recipe I linked to just above. I do not think that zucchini is in any way traditional to posole but I like the extra texture it provides to the soup, and I always try to add extra vegetables wherever I can.
Here is the recipe as I made it:
Pork Posole Verde
- 2 pounds pork sirloin, loin roast, or tenderloin, trimmed of any excess fat
- 16 oz jar of salsa verde (or make your own if you are extra ambitious)
- 4 oz can of diced green chiles
- 1 T ground cumin
- 2 pounds green Poblano chili peppers
- 29 oz can of hominy, drained
- 1 medium onion, diced
- 1 bunch of fresh oregano (I had about 1/4 cup of oregano leaves)
- 6 cups chicken stock
- 4 cloves of garlic, peeled and roughly chopped
- 2 large zucchini, diced
- 1/2 head of Napa cabbage, shredded
- 1 lime, cut into wedges
- olive oil
- salt to taste
- Start the pork in the slow cooker in the morning! Put pork into crock pot. Season all over with salt. Pour in salsa verde, green chiles, and cumin. Set slow cooker to low and let cook for 8 hours.
- When your pork has about an hour and a half left, place the poblano peppers whole onto a rimmed cookie sheet and put them under the broiler. Let them get black and then flip them, letting all the sides get black. This should take about a half hour or so.
- After all the sides of the peppers are blackened, cover them in a bowl or place in a plastic bag or paper bag. Cool and the skins will slip off effortlessly. Remove the stem and the seeds.
- Heat a tablespoon of olive oil in a large soup pot over medium heat. Add the diced onion and saute until the onions are soft.
- Add to the pot the garlic, fresh oregano, the peppers, about 1/3 of the hominy, and 4 cups of the chicken stock. Using an immersion blender blend until smooth.
- Shred the finished pork, it should be falling apart.
- Add the shredded pork and all the liquid in the slow cooker to the soup pot along with the remaining hominy and the last 2 cups of stock. Simmer for about 45 minutes.
- Add the diced zucchini and shredded cabbage to the pot.
- Let simmer for another 15 minutes or so until the zucchini are softened to your liking. Adjust salt and pepper, add extra cumin if you are so inclined, and if the soup seems too thick, add some more chicken stock or water. (I like it thick and stew-like!)
- Serve with a wedge of fresh lime.