Green Chile Posole

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Serves 4

1 Tbsp. vegetable oil
1 cup diced white onion
½ cup diced celery
2 Tbsp. chopped cilantro
1 Tbsp. finely chopped garlic
1 lb. boneless pork loin, diced into ½-inch cubes
2 tsp. freshly ground cumin
1 tsp. dried Mexican oregano
2 tsp. ancho chile powder
1 tsp. ground coriander
2 cups canned hominy, rinsed and drained
1 cup roasted chopped green chiles (preferably Hatch,or poblano)
6 ounces tomatillos (about 8), husked, rinsed, and chopped into ½-inch dice
4 cups chicken broth
Salt and pepper to taste

In a large saucepan, heat the vegetable oil over medium high heat.  Add the onion, celery, cilantro, and garlic; cook, stirring, until onion is tender, about 5 minutes.  Add the pork cubes and continue stirring, until meat is browned, about 10 minutes.  Add the spices, and, stirring constantly, cook for another minute.  Add the hominy, chiles, tomatillos, and broth.  Stir until well combined; bring to a boil.  Reduce heat to simmer, cover, and cook until pork is tender, 45 minutes to an hour.  Season to taste with salt and pepper.