Green Chile Posole
This recipe combines parts of my nanny's and my mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on top is an absolute delight in my opinion. —Jaime Love, Las Vegas, Nevada
Ingredients
- 1 pork tenderloin (1 pound), cut into 1-in. pieces
- 2 cans (15 ounces each) hominy, rinsed and drained
- 1 can (4 ounces) chopped green chiles
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chicken broth, divided
- 3 tomatillos, husked and chopped
- Optional: Sliced avocado, lime wedge, sliced jalapenos, sliced radishes, chopped cilantro and sour cream
Reviews
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This is a quick version of my favorite green chili. You don't get the strong flavors as if you would simmering something all day and using whole green chilis but this is good.