Directions:

Prepare the Pork:

In a large pot or crockpot, add the pork shoulder chunks. Pour in the chicken broth (or water) until the meat is submerged.

Add the quartered onion, minced garlic, bay leaves, and ground cumin to the pot. Season with salt and pepper.

Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 2-3 hours (or cook on low in the crockpot for 6-7 hours) until the pork is tender and easily shreds with a fork.

Prepare the Hominy and Green Chile Sauce:

If using dried hominy, cook according to package instructions before adding it to the soup. If using canned hominy, simply drain and rinse it.

While the pork is cooking, roast the poblano peppers (if using fresh). You can do this by charring them directly over an open flame or under a broiler, then peeling off the skin and removing the seeds. Chop the roasted peppers.

Add the chopped roasted poblanos (or canned green chiles) and chopped tomatoes to the pot with the pork. Stir in the hominy.

Simmer the Soup:

Continue simmering the soup for 30 minutes to an hour, allowing the flavors to meld together. Add more broth or water if needed to maintain a soupy consistency.

Taste and adjust the seasoning with salt, pepper, and additional cumin or oregano if desired.

Serve:

Once the pork is tender and the flavors have come together, remove the bay leaves.

Ladle the green chile posole into bowls. Garnish with fresh cilantro, sliced radishes, and lime wedges for added freshness and flavor.

Enjoy:

Serve your Mexican Green Chile Posole with warm tortillas or crusty bread for a comforting, hearty meal.

This Mexican Green Chile Posole is a warm, comforting dish perfect for cold days or family gatherings. The rich flavors of the pork, hominy, and green chiles create a deliciously satisfying meal! 🌽🍲