{"id":6039,"date":"2024-11-22T14:26:50","date_gmt":"2024-11-22T14:26:50","guid":{"rendered":"http:\/\/isticharati.ma\/?p=6039"},"modified":"2024-11-22T14:27:04","modified_gmt":"2024-11-22T14:27:04","slug":"6039","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6039","title":{"rendered":"Mexican Green Chile Posole"},"content":{"rendered":"

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Ingredients:<\/strong><\/h1>\n

2 lbs pork shoulder (or pork stew meat), cut into chunks<\/p>\n

1 \u00bd cups dried hominy (or canned hominy, drained and rinsed)<\/p>\n

1 medium onion, quartered<\/p>\n

3 cloves garlic, minced<\/p>\n

1-2 roasted poblano peppers (or canned green chiles), chopped<\/p>\n

2-3 medium tomatoes, chopped<\/p>\n

2-3 fresh or canned green chilies, chopped (optional, for extra spice)<\/p>\n

1-2 dried bay leaves<\/p>\n

1 tbsp ground cumin<\/p>\n

1 tsp oregano<\/p>\n

Salt and pepper, to taste<\/p>\n

6 cups chicken broth (or water)<\/p>\n

Fresh cilantro for garnish (optional)<\/p>\n

Lime wedges for serving<\/p>\n

Radishes, sliced (for garnish, optional)<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/strong><\/p>\n

Directions:<\/strong><\/h1>\n

Prepare the Pork:<\/strong><\/p>\n

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

Add the quartered onion, minced garlic, bay leaves, and ground cumin to the pot. Season with salt and pepper.<\/p>\n

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.<\/p>\n

Prepare the Hominy and Green Chile Sauce:<\/strong><\/p>\n

If using dried hominy, cook according to package instructions before adding it to the soup. If using canned hominy, simply drain and rinse it.<\/p>\n

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.<\/p>\n

Add the chopped roasted poblanos (or canned green chiles) and chopped tomatoes to the pot with the pork. Stir in the hominy.<\/p>\n

Simmer the Soup:<\/strong><\/p>\n

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.<\/p>\n

Taste and adjust the seasoning with salt, pepper, and additional cumin or oregano if desired.<\/p>\n

Serve:<\/strong><\/p>\n

Once the pork is tender and the flavors have come together, remove the bay leaves.<\/p>\n

Ladle the green chile posole into bowls. Garnish with fresh cilantro, sliced radishes, and lime wedges for added freshness and flavor.<\/p>\n

Enjoy:<\/strong><\/p>\n

Serve your Mexican Green Chile Posole with warm tortillas or crusty bread for a comforting, hearty meal.<\/p>\n

\n

This Mexican Green Chile Posole<\/strong> 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! \ud83c\udf3d\ud83c\udf72<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 2 lbs pork shoulder (or pork stew meat), cut into chunks 1 \u00bd cups dried hominy (or canned hominy, drained and rinsed) 1 medium onion, quartered 3 cloves garlic, minced 1-2 roasted poblano peppers (or canned green chiles), chopped 2-3 medium tomatoes, chopped 2-3 fresh or canned green chilies, chopped (optional, for extra spice) […]<\/p>\n","protected":false},"author":1,"featured_media":6041,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6039","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6039"}],"version-history":[{"count":2,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6039\/revisions"}],"predecessor-version":[{"id":6043,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6039\/revisions\/6043"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6041"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}