Green chili pork posole


  • Prep Time25 mins
  • Total Time45 mins
  • Makes4 cups
Green chili pork posole

John Cullen

Chatelaine Triple Tested


  • 1 tsp olive oil

  • 1/2 onion, diced

  • 1/2 celery stalk, diced

  • 4 garlic cloves, minced

  • 250 g pork tenderloin, chopped

  • 1/2 cup hominy, drained

  • 1/4 cup diced pickled jalapenos, or seeded poblano chilies

  • 1 medium tomatillo, diced, or 1/2 cup chopped canned tomatillos

  • 2 tsp cumin seeds

  • 2 tsp chili powder

  • 1 tsp coriander

  • 2 2/3 cups sodium-reduced chicken broth

  • 2 tbsp chopped cilantro


  • Heat a pasta pot over medium. Add oil, then onion, celery and garlic. Cook until onion starts to soften, 3 min. Add pork. Continue cooking until no pink remains, about 2 min. Add hominy, jalapenos, tomatillo, spices and broth. Season with pepper. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until flavours develop, about 15 min. Stir in cilantro before serving.

Nutrition (per serving)

Calories 122, Protein 17g, Carbohydrates 8g, Fat 3g, Fibre 2g, Sodium 557mg.

Leaning on the fragrant flavours of chili powder, jalapeno and tomatillos makes low-calorie taste like fine dining.