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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
  • Total Time
    Prep: 10 min. Cook: 4 hours
  • Makes
    6 servings


  • 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


  • Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture.
  • Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.
Nutrition Facts
1-1/3 cups: 173 calories, 3g fat (1g saturated fat), 46mg cholesterol, 1457mg sodium, 17g carbohydrate (1g sugars, 4g fiber), 17g protein.

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