The Fancy Navajo’s Green Chile Pork Posole is good for the soul and easy to make.
Alana Yazzie, The Fancy Navajo, shares her New Mexico childhood recipes and creates new ones with a Native American twist on her blog, TheFancyNavajo.com. There she gives tips for her recipes, shares travel recommendations, spotlights Native-made products and businesses, and more.
All elements of Yazzie’s Green Chile Pork Posole dish make it special. However, there are two stars to this warm, delectable bowl of posole, the hominy, and the green chiles. The Fancy Navajo prefers freshly roasted Hatch green chiles, and we tend to agree. But canned chiles will work in a pinch. You can whip this posole up quickly or let it sit in the slow cooker all day; either way, it’s delicious. Bonus, enjoy posole with freshly made tortillas or tortilla chips made from The Fancy Navajo Magic Bread: Tortillas, Fry Bread, Biscuit Dough Recipe.
Green Chile Pork Posole
Yields 4 – 6 servings
1 lb. cubed pork stew meat (pork shoulder cut into 1-inch cubes)
1 medium onion, chopped
4 – 6 garlic cloves, minced
1 30-ounce can of hominy, drained
4 – 6 roasted hatch green chiles, chopped (add more or less, depending on how hot or mild)
32 ounces chicken broth
1 tablespoon of canola or olive oil
1 tablespoon of Montreal chicken seasoning or similar spices
2 teaspoons of dried oregano
Optional toppings: diced onion, radishes, cilantro
In a large pot, add oil and sauté minced garlic and chopped onions on medium heat until onions are tender. In the same pot, add in the pork stew meat and Montreal chicken seasoning and cook until brown. Once the meat is browned, add in the chopped green chiles and cook for 5 minutes on medium heat. Add in the hominy, chicken broth, and oregano and bring to a boil and simmer for 20 – 30 minutes. Serve with optional toppings and enjoy!
Recipe: courtesy Alana Yazzie of TheFancyNavajo.com
Photography: (All images) courtesy Alana Yazzie