New Mexico Style Posole (Pozole)

pork

🥗Healthier: chicken breast

💰Cheaper: turkey

Chicken breast is leaner, while turkey can be more affordable.

hominy

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a healthier grain alternative, while rice is often less expensive.

Chop 4 small Doos, 1 bell pepper, and 1/2 medium to small white onion.

Add the chopped ingredients to a food processor.

Add 1 1/2 cups of Hatch Green Chili, 2 garlic cloves, and 2 Sano Peppers to the food processor.

Pour in 1 cup of chicken broth into the food processor.

Process the mixture for about 2 to 3 minutes until it reaches a nice liquid consistency.

Season 2 pork chops with salt and fresh cracked black pepper.

Heat a good amount of extra virgin olive oil in a pot over medium-high heat.

Sear each side of the pork chops for about 1 to 1.5 minutes until a nice crust forms.

Remove the pork chops and deglaze the pot with 1/2 cup of white wine, cooking for about 2 to 3 minutes to burn off the alcohol.

Add the green chili mixture from the food processor to the pot along with 4 cups of water, totaling 5 cups of liquid.

Let the pork chops rest for about 5 minutes before dicing them.

Dice the rested pork chops and add them back into the pot.

Simmer the mixture on medium-low heat for about 1 to 1.5 hours, stirring every 15 minutes to prevent sticking.

After 1.5 hours, add 2 cans of homon (one with juice and one strained) to the pot.

Cover and cook for an additional hour.

Season with salt and fresh cracked black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level: