Beef / Pork

Chile Verde with Posole is for Dinner.

Chile Verde with Posole takes several minutes to prepare.

Chile Verde with Posole takes several minutes to cook.

Chile Verde with Posole makes 4 servings.

The ingredients for Chile Verde with Posole are:

5 poblano peppers
5 cubanelle peppers
12 tomatillos, halved
2 jalapenos, seeded and halved
5 cloves garlic
2 medium onions, roughly chopped
1 Tbsp olive oil
cumin
oregano
guajillo chile powder
salt
pepper
1 bunch cilantro
1 pound pork butt roast, trimmed and cubed
2 cups chicken stock
1-15 oz can hominy

Here is how you make Chile Verde with Posole:

roast poblano and cubanelle peppers over an open flame or under the broiler until skin is charred; steam in a plastic bag, peel skin, seed, chop, and add to food processor.meanwhile, place remaining vegetables on a baking sheet, drizzle with olive oil, and salt to taste. roast at 350 until onions are soft and tomatillos begin to release liquid, about 30 minutes. add to food processor along with cilantro. puree.meanwhile, season pork with salt and pepper, and brown in a dutch oven. add pepper puree, chicken stock, hominy, cumin, oregano, and chile powder (all to taste) and bring to a boil. place pot in oven at 350, partially covered, for about 2 hours or until pork shreds easily and stew is thickened. Serving Size: makes 4 two-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user JOJOLAND.

The nutritional information for Chile Verde with Posole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 566.1

• Total Fat: 33.0 g
• Cholesterol: 109.0 mg
• Sodium: 739.5 mg
• Total Carbs: 33.2 g
• Dietary Fiber: 6.7 g
• Protein: 31.2 g