Chef Jenn's Green Pork Posole
Green Pork Posole Soup is a quick and hearty Tex-Mex soup with pork, hominy, and tomatillos in a vibrant Verde broth. Perfect for weeknight dinners or festive gatherings.
Servings: 6 servings
Calories: 391kcal
Ingredients
- 2 teaspoons vegetable oil
- 1 pound ground pork lean
- 1 small onion finely chopped
- 1 green bell pepper stemmed, seeded, and chopped
- 3–4 cloves garlic minced
- 1 teaspoon ground cumin
- ¼ teaspoon chipotle powder
- 4 cups chicken broth
- 1 pound fresh or frozen tomatillos thawed and chopped
- 28 ounce can white or yellow hominy or 1 (28-ounce) can, rinsed
- 2–3 Roma tomatoes cored and diced into ½-inch pieces
- ¼ cup queso fresco crumbled
- 2 tablespoons fresh cilantro leaves optional
- salt and black pepper to taste
Instructions
- Heat oil in a heavy bottomed soup pot. Add the ground pork, onion, and bell pepper; cook until pork is no longer pink.
- Stir in the garlic, cumin, and chipotle powder. Cook for 1 minute.
- Add the broth, tomatillos, tomatoes, and hominy. Scrape the bottom of the pot.
- Bring to a simmer, stirring occasionally, cover, and cook 20 minutes.
- Season with salt and pepper. Serve garnished with queso fresco and cilantro.
Notes
Chef Jenn’s Tips
- Add shredded leftover roast pork instead of ground pork for a heartier version.
- No tomatillos? Use 1½ cups of canned salsa Verde as a shortcut.
- Make a double batch — it tastes even better the next day.
Nutrition
Serving: 1cup | Calories: 391kcal | Carbohydrates: 29g | Protein: 20g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 589mg | Potassium: 698mg | Fiber: 6g | Sugar: 8g | Vitamin A: 418IU | Vitamin C: 30mg | Calcium: 79mg | Iron: 3mg