Posole is a Mexican soup made with pork and hominy. This green posole is made with a flavorful broth of tomatillos, poblanos and jalapenos which lends it plenty of spice and a gorgeous vibrant green color.
Soup is the solution to most, if not all of life's problems. It's warm, cozy and satisfying. Just try and feel sad while curled up with a big bowl of soup. It's kinda like a big hug in a bowl.
A couple months ago, I declared my tortilla soup the best tortilla soup ever. I still stand by that claim. Now I make the same dubious claim for this gorgeous green posole.
Posole is a traditional Mexican soup that can be traced back to a pre-Columbian origin. It was considered sacred by Aztecs and other Mesoamericans, often consumed ritualistically on special occasions. Disturbing factoid - and please don't let it destroy your appetite for this delicious soup - after sacrifices, human flesh was used to make posole. Because they thought humans were made from maize (interestingly, they were kinda right), the soup took on special meaning. Unless you're Hannibal Lector, lets pass on that ingredient.
The base of this soup is made from a puree of tomatillos, poblano chiles, jalapenos, and cilantro, giving it a vibrant green color. It is rich, flavorful and tangy and super fragrant! The soup itself is rather brothy, but the toppings give it some heft.
- 1 lb pork tenderloin, preferably organic and pastured, cut into 1-inch cubes
- 2 tablespoon extra-virgin olive oil
- 4 cups vegetable or chicken broth, low sodium
- ½ teaspoon sea salt
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1 cup water
- 1 lb tomatillos, husked and quartered
- 1 large onion, quartered
- 3 poblano chilies, seeded and quartered
- 2 jalapenos, seeded and halved
- 6 large garlic cloves
- 1 whole bunch of cilantro, stems cut off about an inch or two from the leaves
- 2 14 ounce cans hominy
- Your choice of toppings: radish, cabbage, fried tortilla strips, hot sauce, avocado, organic plain yogurt, cilantro, diced chilies, green onions, pepitas, feta cheese, charred corn, lime wedges
- In a large pot, heat 1 tablespoon oil over medium-high heat. While it's heating, season pork with salt and pepper. Add to the oil and brown on all sides. Pour in the broth, salt, cumin and coriander and bring to a boil. Reduce heat to simmer and cook until pork is cooked through, about 8 minutes.
- In a blender, blend the tomatillos, onion, poblano, jalapenos, garlic, and cilantro with 1 cup of water until pureed.
- Heat remaining tablespoon of oil in a large skillet on medium. Add ⅔ of the puree and simmer 5 minutes until thickened slightly
- Meanwhile, blend a cup of hominy with the remaining green puree until smooth
- Pour cooked puree into the broth and pork. Stir in remaining hominy. Cook over medium heat to warm through.
- Right before serving, pour in the remaining hominy puree. Divide between bowls and top of your choice of toppings