Pork & Tomatillo Posole, Revisited

A friend asked for this recipe, so I’m reposting it with a couple of changes I’ve made since I first posted it in 2010. I like to serve this with roasted red pepper and cheese quesadillas.

It takes a long time to chop up all the ingredients, so sometimes I chop them in the evening while watching TV and then make the stew a day or two later. The original recipe called for dicing the pork into bite-sized pieces; that’s really tedious, especially with a bone-in roast, so I found an easier method.

Pork & Tomatillo Posole, Revisited

4 pounds bone-in pork butt or shoulder, trimmed of fat and cut into 3-4 large pieces
Coarse salt and freshly ground black pepper
1/4 cup canola or corn oil
2 yellow onions, diced
1 1/2 pounds tomatillos, husked, cored and chopped
4 jalapenos, stemmed, seeded and minced
4 garlic cloves, peeled and minced
1 tablespoon dried oregano (preferably Mexican)
8 cups chicken stock
2 cans yellow or white hominy, undrained
1 bunch cilantro, chopped

My Favorite Garnishes
2 limes, cut into wedges
2 avocadoes, cut into slices
Fried tortilla strips

Traditional Garnishes
1/4 small head green cabbage, thinly sliced
1/2 small red onion, finely diced
10 radishes, trimmed and thinly sliced
2 limes, cut into wedges

Heat the oil in a large (at least 5.5 quarts) heavy-bottomed pot over medium-high heat. Sprinkle one side of the pork pieces with salt and pepper and add, seasoned side down, to the pot. Brown pork on both sides, making sure to get them nice and golden brown. Season the second side, turn browned side up, and continue browning. Don’t crowd the pot or the meat will steam, not brown. You may need to do this in batches. When done, remove pork to a medium bowl and set aside.

Add the onions and a large pinch of salt to the pot. Saute for about five minutes, scraping up the browned bits on the bottom of the pot. Add the tomatillos, jalapenos, garlic and oregano and continue to cook for another few minutes to soften the vegetables.

Add the reserved pork, any accumulated pork juices and chicken stock to the pot. Cover it, turn the heat to high and bring to a boil. Remove the lid, turn the heat to low and simmer until the pork is tender and starting to fall apart, 1 1/2 to 2 hours. Add the hominy for the last half hour.

Use a slotted spoon or spider to remove the pork from the pot and place it in a medium bowl. Use two forks to pull the meat into large shreds. Return the pork to the pot and simmer for five minutes to reheat the meat.

Stir in the cilantro and taste. Add salt and pepper if necessary. Ladle the soup into bowls and serve with the garnishes.

Four jalapenos will make this stew a bit spicy. Most of the heat is in the ribs and seeds of the peppers. For our taste, I remove half the ribs and seeds; feel free to adjust to your heat tolerance.

Mexican oregano is a little different from Italian or Greek oregano and worth seeking out for this recipe. It’s available in Mexican grocery stores, including La Familia Market in Chesapeake.

This stew takes some time to prepare, but the rich broth, pleasant heat and zing from the lime juice combine with the yummy combination of vegetables to make it all worthwhile. It freezes well, or you can invite a group of friends over to share.

Pork & Tomatillo Posole, Revisited
Pork & Tomatillo Posole

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