Green Chile Heaven

I have learned all about delicious fire roasted New Mexico green chiles from my wife. Here is great recipe to use them in. This recipe comes from the The Haute Kitchen blog.

Green Chile Pork Pozolé

Ingredients:

    •    Extra Virgin Olive Oil
    •    1 largish Onion, chopped
    •    4 Garlic cloves, chopped
    •    3 stalks of Celery, chopped
    •    2 lbs Pork Tenderloin, cut into 1/2 inch cubes
    •    5 cups Low Sodium Chicken Broth, plus maybe a little more if the sauce gets too thick
    •    12 oz Tomatillos, coarsely chopped
    •    1 15 oz can Hominy, drained – white or yellow is fine
    •    4 4 oz cans diced Green Chiles, drained (freshly roasted Green Chiles is better if you have them)
    •    4 tsp ground Cumin
    •    4 tsp Chile Powder
    •    Salt & Pepper to taste
    •    Fresh Cilantro

In a nice big stockpot over medium-high heat cook the Onions, Garlic, and Celery until they get softish – about 7 minutes. Sprinkle the Pork with Salt & Pepper and add it to the pot. Cook it just until it’s no longer pink on the outside stirring frequently, just a couple of minutes.
Add the Chicken Broth, Hominy, Chiles, Tomatillos, Cumin, and Chile Powder. Bring it all to a boil and then lower the heat to medium-low.
Simmer until the Pork is tender and cooked through and the sauce has reduced and thickened – about an hour.


Add the Cilantro just before you serve it, in fact you might want to just add it to individual servings since you’ll likely have tons of leftovers and it loses it’s pretty green color and bright flavor after a bit.

Enjoy!