dish
Mary Sue Milliken and Susan Feniger's Pork Chili Verde with Posole

8
Serves
282
Calories
15
Nutrients
15
Vitamins

Ingredients

1 pound tomatillos , husked and washed, or green tomatoes
2 pounds lean pork stew meat, cut in 1 1/2" cubes (pork shoulder works well)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
3 cloves garlic , peeled and minced
1 1/2 cups canned hominy (posole), drained
1/2 cup chopped cilantro leaves
1 tablespoon dried oregano
2 teaspoons ground cumin
3 cups Basic Chicken Stock (see recipe) or water

Cooking Instructions

1. Preheat the broiler.

2. 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 the juices.

3. Season the pork generously with salt and pepper. Flour it 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.

4. Using the skillet, turn the heat down to medium and add the onion. Cook until soft and translucent, about 5 minutes. Add the Anaheim or poblano chili peppers, green peppers and jalapeno chili peppers and cook 3 to 4 minutes more. Add the garlic and cook 1 minute more.

5. Add the vegetables 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.

6. Adjust the seasoning with salt and pepper to taste.

Serving Size: about 1 cup of chili

Nutrition Information

Number of Servings: 8
Calories
282
Protein
25 g
Total Carbohydrate
16 g
Dietary Fiber
4 g
Soluble Fiber
0 g
Insoluble Fiber
4 g
Sugar
2 g
Total Fat
13 g
Saturated Fat
3 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
3 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
76 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
35 %
Percent Calories from Carbohydrate
23 %
Percent Calories from Fat
42 %
Vitamin A
142 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
6 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
0 mcg
Vitamin C
58 mg
Vitamin D
0 IU
Folate
22 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
51 mg
Iron
3 mg
Phosphorus
283 mg
Potassium
771 mg
Sodium
686 mg
Zinc
4 mg