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Green Chile Pork Posole

I love posole, the Mexican soup with pork, hominy and chilies. When I lived in Mexico eons ago, the family spent days making it in preparation for a Motherís Day feast. It took so long that Iíve never made it for fear I would start it and not be finished the following week. So when I came across a recipe in Bon Appetit magazine that looked like it could be done only a few moments, I rushed out to the store. The key? Pork tenderloin instead of cut of pork that needs to be braised low and slow. Oh, and canned hominy, of course.

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The recipe is not posted on Bon App or epicurious.com, but I found it on another blog, Cookography.

Start by sauteeing onion, celery and garlic.

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Chop the tenderloin.

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Add it to the onion mixture.

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Chop tomatillos.

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Drain hominy.

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And green chiles.

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Add those and broth to the pork-onion.

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And make sure to add your spices!

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So sorry... I forgot to take a final photo of the soup, garnished with cilantro. I was too hungry! Hereís the recipe.

Green Chile Pork Posole

From: bon appetit

1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
4 garlic cloves, chopped
1 pound pork tenderloin, cut into 1/2-inch cubes
5 cups low-sodium chicken broth
2 15-ounce cans white or golden hominy, drained
12 ounces fresh tomatillos, husked, rinsed, coarsely chopped
2 7-ounce cans diced mild green chiles, drained
4 teaspoons ground cumin
4 teaspoons chili powder
1/4 cup chopped fresh cilantro, plus additional for garnish

Heat oil in heavy, large pot over medium-high heat. Add onions, celery and garlic. Saute until soft, about 7 minutes.

Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on the outside, stirring often, about 3 minutes.

Add broth, hominy, tomatillos, chiles, cumin and chili powder. Bring to a boil, reduce heat to medium-low, and simmer uncovered until meat is tender, stirring occasionally, about 1 hour.

Stir in cilantro. Season to taste with salt and pepper. Divide among bowls, sprinkle with additional cilantro, and serve.

20:09:00 on 05/11/09 by liz - Category: Recipes

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