Pork Chile Verde with Posole

When I got back from Pittsburgh this weekend, David had prepared this meal. Admittedly I was a bit skeptical as to how much I would like it, unfamiliar as I was with posole (alias hominy). It's flavorful and filling, a pleasant new dinner recipe. David served it over brown rice with warm tortillas on the side. In addition to the salsa below I recommend adding extra fresh cilantro. David used homemade chicken stock - I would post the recipe but I was recently informed "Andrea, everyone knows how to make stock, its like making a smoothie; you just push the button". I inferred no reference to any prior postings of mine.

Source: The 150 Best American Recipes
Prepared by: David
Serves: 6

You will need:

for the pork chile verde
3 cloves garlic, peeled and minced
1 1/2 cups canned hominy (posole), drained
2 green peppers, cut into 1-inch cubes
2 jalapeño peppers, seeds removed and diced
2 teaspoons ground cumin
3 cups chicken stock or water
1/2 cup chopped cilantro leaves
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound tomatillos, husked and washed, or green tomatoes
2 pounds lean pork stew meat, cut in 1 1/2-inch cubes
1 yellow onion, chopped
2 Hatch, Anaheim or Poblano chiles, cut into 1-inch cubes
flour (for dredging)
2 tablespoons canola oil

For the Salsa:
2 plum tomatoes
1/2 red onion, chopped
1 jalapeno, seeded, chopped
1/4 red bell pepper cored, seeded and chopped
1 tbsp chopped fresh cilantro -- add extra!
1 tbsp fresh lime juice
salt and fresh black pepper
hot sauce - optional

Process:

Preheat the broiler. Roast the tomatillos on a baking sheet about four inches away from the broiler until charred on all sides, about 5 to 8 minutes. Let cool. Chop roughly and reserve with all juices.

Season the pork generously with salt and pepper. Flour pork lightly. Heat the oil in a skillet over medium-high heat. Add the pork and brown on all sides. Remove the pork from the skillet and set it in a soup pot. Drain off the excess fat in the skillet. Turn the heat down to medium and add the onion to the skillet. Cook until soft and translucent, about 5 minutes. Add the chile peppers, green peppers and jalapeños and cook 3 to 4 minutes more. Add the garlic and cook 1 minute more. Add the pepper and onion mixture to the soup pot along with the roasted tomatillos and their juices, hominy, cilantro, oregano and cumin. Cover with chicken stock, bring to a boil and reduce to a simmer. Cook loosely covered until the pork is very tender, about 1 1/2 hours. Adjust the seasoning with salt and pepper to taste