Recipe courtesy of Pica's Mexican Taqueria

Posole Verde

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 10 servings
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Ingredients

Pork and Stock:

5 pounds pork butt, trimmed and diced into 1/2-inch pieces

4 cups julienned onions

8 garlic cloves

4 quarts fresh tomatillos

3 jalapenos, stemmed

1/2 cup canola oil

1 tablespoon ground cumin

8 cups chicken stock

Salt and freshly ground black pepper

4 cups hominy

Serving:

4 ounces diced white cabbage

4 ounces diced white onions

4 ounces fresh Mexican cheese

4 ounces chopped fresh cilantro

Fried corn tortillas, for topping

Directions

  1. For the pork and stock: Cook the pork butt with 2 cups of the julienned onions, 5 cloves of the garlic and 5 cups water until the pork is cooked through, about 45 minutes.
  2. Meanwhile, in a pot, combine the tomatillos and jalapenos and cover with water. Simmer for 20 minutes. Drain, reserving the tomatillos, jalapenos and 1 cup of the cooking liquid.
  3. Saute the remaining 2 cups onions and 3 cloves garlic in some of the canola oil until golden brown. Transfer to a blender and add the cumin and reserved tomatillos, jalapenos and 1 cup cooking liquid and blend until smooth. Put the remaining canola oil in a pot and heat until smoking. Add the tomatillo mixture to the pot and cook for 5 minutes. Add the chicken stock and cook for another 15 minutes.
  4. When the pork is cooked, season with salt. Pull out the pork and discard all that remains. Add the pork and hominy to the pot with the tomatillo broth and cook for an additional 10 minutes. Adjust the seasoning with salt and pepper.
  5. For serving: Ladle the soup into bowls and top with some cabbage, white onions, Mexican cheese, cilantro and fried tortilla.
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