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Posole Verde

What makes a dish a classic? More often than not, it's the magical but logical marriage of flavors - a set of tastes just waiting to be brought together. If you've not had this classic of the American Southwest - a dish little-known outside its region - you will be amaed at the way the sweet, long-cooked flavors of pork dance with the flavor of posole, or dried, lime-slaked corn. We love it as a main course; serve lots of warm, soft, flour tortillas on the side, along with guacamole. Serves 6 as a main course

SKU 1362-recipe


  • 2 tablespoons vegetable oil
  • 1 large white onion, very thinly sliced
  • 2 garlic cloves, minced
  • 1½ cups roasted, peeled, seeded, and coarsely chopped green chilies (New Mexican, Anaheim, or poblano)
  • 1 pound boneless pork shoulder, cut into 1-inch cubes
  • 4 chicken thighs, boned, skins removed, and cut into 4 pieces
  • 1½ cups dried posole, soaked in water for at least 3 hours and drained
  • salt and pepper to taste
  • ¼ cup minced cilantro
  • ¼ cup fresh lime juice


  1. Place the vegetable oil in a large, heavy soup pot over moderate heat. Add the onion and garlic, and cook until the onion is soft, about 10 minutes.
  2. Add the chilies, the pork, and the chicken, and cook, stirring occasionally, until the meat is brown, about 10 minutes. Add the soaked posole and hot water to cover by an inch. Simmer the mixture, adding hot water as necessary to keep meat just covered, for 2 hours, or until posole is soft and meat is fork tender. Add salt and pepper to taste. Serve the posole in warm bowls, and sprinkle each serving with some of the cilantro and lime juice.