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–+ servings
PORK CHILI VERDE WITH POSOLE AND RED RICE

PORK CHILI VERDE WITH POSOLE AND RED RICE

The recipe for pork chili verde with posole and red rice, from Mary Sue Milliken and Susan Feniger, is adapted from Great Adventures in Food, by Ellen Haas (St. Martin's Press, 1999).
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Course Main Course
Cuisine American
Servings 6 people
Calories

Equipment

  • 1 bowl
  • 1 broiler
  • 1 rimmed baking sheet
  • 1 large skillet
  • 1 soup pot
  • 1 Oven
  • 1 saucepan
  • 1 baking dish
  • 1 roll of foil

Ingredients
  

SALSA

  • 2 pieces plum tomatoes, cored and diced
  • 1/2 small red onion, chopped
  • 1 jalapeno pepper, cored, seeded, and chopped
  • 1/4 red bell pepper, cored, seeded, and chopped
  • 1 tbsp chopped fresh cilantro
  • 1 tbsp freshly squeezed lime juice
  • Salt and pepper, to taste
  • Liquid hot sauce (optional)

PORK CHILI

  • 1 lb tomatillos, husked and washed, or use green tomatoes
  • 2 lb boneless pork, cut into 1 1/2-inch pieces
  • 1 tsp teaspoon salt, or to taste
  • 1/2 tsp freshly ground pepper, or to taste
  • Flour (for dredging)
  • 2 tbsp tablespoons canola oil
  • 1 yellow onion, chopped
  • 2 Anaheim or poblano chilies, cored, seeded, and chopped
  • 2 jalapeno peppers, cored, seeded, and chopped
  • 2 green bell peppers, cored, seeded, and chopped
  • 3 cloves garlic, chopped
  • 1 1/2 cup canned hominy
  • (posole), drained
  • 1/2 cup chopped cilantro leaves
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 3 cup chicken stock or water

RICE

  • 1/3 cup canola oil
  • 2 cup long-grain rice
  • 1 medium onion, chopped
  • 3 serrano chilies, cored, seeded, and chopped
  • 2 cloves garlic, chopped
  • 1 1/2 cup chicken stock

Instructions
 

SALSA

  • In a bowl, combine the tomatoes, onion, jalapeno, bell pepper, cilantro, and lime juice. Add salt, pepper, and hot sauce to taste. Set the bowl aside.

PORK CHILI

  • Turn on the broiler
  • Set the tomatillos or green tomatoes on a rimmed baking sheet and slide them under the broiler
  • Cook them, turning often, for 5 to 8 minutes or until they are charred
  • Set them aside to cool.
  • Chop the tomatillos or tomatoes, reserving all the juices.
  • Sprinkle the pork with the salt and pepper. Dust it with flour.
  • In a large skillet, heat the oil
  • Add the pork and brown it on all sides.
  • Remove the pork from the skillet and transfer to a soup pot.
  • Using the same skillet, turn the heat to medium and add the onion
  • Cook it for 10 minutes, stirring often, until it is soft
  • Add the chili and bell peppers
  • ook them, stirring often, for 4 minutes
  • Add the garlic and cook for 1 minute more.
  • Stir in the hominy, cilantro, oregano, cumin, chicken stock or water, and the tomatillos or tomatoes and their juices
  • Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/2 hours or until the pork is tender.

RICE

  • Set the oven at 350 degrees. Have on hand a 4-quart baking dish.
  • In a saucepan, heat the oil over medium-low heat
  • Add the rice and cook, stirring occasionally, for 5 minutes.
  • Add the onion and chilies and cook, stirring often, for 5 minutes or until the onion is soft
  • Stir in the garlic and cook for 1 minute.
  • Stir in the stock and the reserved salsa. Bring to a boil.
  • Transfer the rice to the baking dish, cover with foil, and bake for 30 to 40 minutes or until the rice is tender.
  • Stir the rice and serve at once with the pork chili spooned over the top.
Keyword chili verde, pork chili, posole, red rice, Thai Pork
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