The Campana Kitchen: Pork Posole Verde

As I’m trying to get myself acquainted with the new site, I’m eating some leftover Posole (a soup of green chilies, pork and hominy) and thought, why not share? Here’s the recipe:

Campana Pork Posole Verde
Serves 8-10

3 small cans green enchilada sauce
1 small can red enchilada sauce.
2 cans white hominy
2 cans yellow hominy
1.5-2 pounds pork (dark meat is best, cheaper the better)

1 fresh Jalepeno pepper
1 large onion
3 cloves of garlic
1 quart of chicken broth
2 Tbsp of corn meal
1 ingredient of your own choosing, why not?

Brown the pork in a dutch oven to a dark crust on the outside. Add all enchilada sauce, chicken broth. Bring to a boil, reduce to a simmer, and cover. Chop onion, jalepeno, and garlic, open and drain cans of hominy, set aside. After the pork has simmered for about 45 minute, remove the pork and set aside. Add all other ingredients to the pot, simmer. As soon as the pork is cool enough to handle, chop into 1 cm cubes. Add back to the pot. Add corn meal, simmer for about 30 minutes on low, stirring occasionally.

Serve as a meal or a side dish. Awesome leftovers.



Comments

  1. Chris Coyier says:

    Sounds friggin good. I don’t believe I’ve ever eaten me some spicy meat soup that wasn’t “chili”.

  2. Jeff Campana says:

    It’s thick, clearish, green-pink, porkalicious, corntastic. It resonates in the brain, that’s how delicious it is. You will make uncontrollable, audible humming sounds upon tasting it

  3. Jeff Campana says:

    Stay tuned for Ruben Chowder, Cream of Loaded Baked Potato, Chicken Dumpling from Scratch, and the original Posole Corn Porridge. Some of my famous original soups.

  4. leah says:

    Awesome, Jeff! I miss your soups. You use to make some of the tastiest, and unique, soups I’ve ever had.

  5. Julia Janzen says:

    I kind of make something similar but add 2 cans of diced green chilies, a bunch of chopped cilantro, a can of pinto beans & a diced potato. My husband calls it “Green Chili Stew” but Campana Pork Posole Verde sounds much fancier. :)

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