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gringo green posole for 2 (gluten-free)

(1 rating)
Recipe by
Karin Ellzey
University City, MO

I learned to make Posole married to a Puerto Rican while living in New Mexico. Green chiles are more popular there than any others. While I know that the traditional dish has red chiles, I have always made it with green chiles and/or tomatillos. It is the perfect comfort food for a cold rainy day!! I would like to thank Juliann Esquivel for her delicious traditional recipe and the idea to use chocolate when making the pork. It's a touch of genius!!

(1 rating)
yield 2 -4
prep time 1 Hr
cook time 1 Hr
method Slow Cooker Crock Pot

Ingredients For gringo green posole for 2 (gluten-free)

  • 1-1/12 lb
    pork loin
  • 2 clove
    garlic, pressed
  • 1 tsp
  • 1/4 tsp
    clove, ground
  • 1/2 tsp
    oregano, dried
  • 1/4 tsp
    salt and pepper, each
  • 2 tsp
    cocoa and chile blend (cocoa and chipotle pepper)
  • 2 clove
    garlic, pressed
  • 1/2 md
    onion, yellow, peeled and chopped
  • 1- 30 oz can
    posole, white or golden, rinsed and drained (hominy corn)
  • 1- 16 oz can
    hatch green chile enchilada sauce
  • 1- 8 oz can
    tomatillos or other green chile salsa
  • 1 /2 box
    chicken stock
  • 2
    limes, cut in wedges
  • 1
    avocado, cut in small cubes
  • 4
    radishes, sliced
  • 1 pkg
    lettuce, diced
  • 1
    corn tortillas, or chopped chips (make gluten free!!)
  • 1 can
    ancho chile, chopped, or other fresh chile of your choice
  • 1
    fresh cilantro

How To Make gringo green posole for 2 (gluten-free)

  • 1
    clean and dry the pork loin. place it in a zip lock bag. mix all the dry ingredients in a small bowl, then pour herbs and spices into the bag over the pork loin. close the bag and massage the pork until covered with seasoning. place in the frig over night. (the pork juices will help keep the seasonings on.) place roast in a small roasting pan. if the loin doesn't have much fat on top, place 1 slice of bacon on top, then set the pan in the oven. cook for about 30-40 min @ 350 degrees F. the internal temp should read 160 degrees f, before removing from the oven. When cool, dice half of the roast into small bite sized pieces. You can use the remaining roast for another dinner tomorrow night, or you can double the posole soup recipe and have more posole . . .
  • 2
    press 2 cloves of garlic into a small stock pot or other non-reactive pot. (chile is murder on aluminum pots and pans.) add a small amount of olive oil (i use less than a tablespoon) to saute over medium high heat. Add chopped onions. I dont stir much so I get a little brownness on the onion. remove from the flame when the onions are turning clear but have some caramelization on the edges. They should still be slightly crunchy. Add rinsed and drained hominy, enchilada sauce, tomatillos or salsa, and chicken stock. Add diced pork loin. simmer till hot and flavors have had a chance to meld, about 30 min. Watch for evaporating liquid and add more chicken stock or water to keep a slightly thick and hearty consistency.
  • 3
    scoop warm soup into bowls and dress with garnishes.