Serves 8-10

3 jalapeño peppers, seeded and diced
1/2 cup cilantro leaves, chopped
3 cloves garlic, peeled and minced
2 green bell peppers, cut into 1 inch cubes
1 1/2 cups canned hominy (posole), drained
2 lbs lean pork stew meat, cut into 1 1/2 inch cubes
2 Hatch chiles, cut into 1 inch cubes
3 cups chicken stock
2 tsp ground cumin
Flour, for dredging
1 tbsp ground oregano
1 yellow onion, chopped
1 tsp salt
1 lb tomatillos, husked and washed
2 tbsp canola oil

Preheat the broiler. Roast the tomatillos on a baking sheet about 4 inches away from the broiler until charred on all sides, about 5 to 8 minutes. Let cool. Chop roughly and reserve with all juices.

Season the pork generously with salt and pepper. Use the flour to lightly dredge the pork. Heat the oil in a skillet over medium-high heat. Add the pork and brown on all sides. Remove the pork from the skillet and set it in a soup pot. Drain off the excess fat in the skillet.

Turn the heat down to medium and add the onion to the skillet. Cook until soft and translucent, about 5 minutes. Add the chile peppers, green peppers, and jalapeños and cook 3 to 4 minutes more. Add the garlic and cook 1 minute more. Add the pepper and onion mixture to the soup pot along with the roasted tomatillos and their juices, hominy, cilantro, oregano, and cumin. Cover with chicken stock, bring to a boil, and reduce to a simmer. Cook loosely covered until the pork is very tender, about 1 1/2 hours. Adjust the seasoning with salt and pepper to taste.

Recipe courtesy of Mary Sue Milliken and Susan Feniger, Border Grill, 2006

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