Green Chile Pork Posole

"Published in Bon Appetit April 2009."
photo by Michelle Berteig photo by Michelle Berteig
photo by Michelle Berteig
Ready In:
1hr 10mins




  • Heat oil in heavy large pot over medium-high heat. Add onions, celery, and garlic. Saute wntil soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on outside, stirring often, about 3 minutes. Add 5 cups broth and next 5 ingredients.
  • Bring to boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to thick sauce, and flavors blend, stirring occasionally, about 1 hour. Thin with additional broth, if desired. Stir in 1/4 cup cilantro. Season to taste with salt and pepper. Divided among bowls, sprinkle with additional cilantro, and serve.

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  1. Though I didn't try this recipe, I can say from reviewing it that in New Mexico we don't use celery, canned green chile, or chile powder in our Green Chile Pork Posole. Canned green chile = boring - but if that's all you can score then it beats no chile though you won't get any flavor from it. You might as well use bell pepper. It is well worth the investment to purchase Hatch Green Chile and that can be done on the internet - avoid the canned if at all possible for the true authentic flavor of Green Chile Posole.<br/><br/>The other ingredients are good in this recipe, but add a bay leave, cumin, and oregano (to taste) to the mix while it simmers. Also, thicken the broth a bit towards the end with flour or cornstarch mixed with a bit of water to thicken the broth to desired consistency.<br/><br/>Serve with lime wedges, cilantro, and flour (preferably fresh/homemade) tortillas warmed on the griddle or gas stove burner!
  2. Delicious and easy to make, what could be better! Tasted very traditional and the spices were perfect. This is going into the favorites cookbook! Made for the Vivacious Violets for ZWT7.


I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
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