John’s Green Chili Stew Recipe: Food & Drink Week

Posole is a microcosm of New Mexico cuisine in one delicious pot.

My husband’s specialty is Green Chili Stew (aka Posole), a dish he learned to make when he lived in Albuquerque for six years. This is a staple food in our house from fall through spring. It is a microcosm of New Mexican cooking in one pot. Serve it with a hearty ale or porter and tortillas with honey.

Our strangest experience with it was taking it to a potluck soup party with our group of friends that includes several vegans (this was before they were vegan). The pot was on the stove bubbling away, smelling heavenly. People were stirring, sniffing, and considering their possibilities when someone asked, “Is it vegetarian?” John responded, “Yeah, except for the pork.” He was kidding. Really. He said “pork.” However, people proceeded to scoop up the stew, pick out the chunks of pork and put them back in the pot.

This is NOT a vegetarian dish.

John’s Green Chile Stew (Posole)


  • 1 large onion, chopped
  • Extra virgin olive oil
  • 3 cloves of garlic, chopped
  • 1 teaspoon salt (optional)
  • 1 teaspoon pepper
  • 1/2 cup flour (approximately)
  • 3 pounds of pork roast, cut into 1” cubes (can substitute turkey meat or chicken)
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 quart Chicken or vegetable stock
  • 1 pound green chile roasted and chopped (Note, you can buy cans of Hatch chiles that are already prepped for you. We order them frozen online)
  • 1 pound chopped tomatillo
  • 2 cans of golden Hominy (Posole), drained


In a plastic or paper bag, combine the flour, salt, and pepper. Add the cubed pork to the bag in small batches and shake thoroughly to coat the pieces. Set aside.

Remove the papery husks from the tomatillos (this is easier if you put them in a colander in the sink and peel them under running water to remove the stickiness under the outer layer) and rinse thoroughly. Cut each in half then cut each half into 4 pieces. Puree the tomatillos in a food processor or blender. Set aside.

Sauté the onions and garlic in a heavy stock pot.

When onion is translucent, add in the seasoned meat. Brown and turn frequently.

Add the cumin, oregano, and the stock to cover.

Add the chile and tomatillo, stirring to combine.

Cover and allow to simmer for at least two hours.

About a half-hour before serving, add the posole and heat through.

Season to taste.

Optional garnishes: chopped cilantro and lime wedges

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