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Skillet Pork Posole
2 tablespoon Vegetable oil
1 each Medium onion, finely chopped
2 teaspoon Minced garlic
2 teaspoon Ground cumin
2 teaspoon Dried oregano
1 each Medium green bell pepper, seeded and finely chopped
1 lb pork tenderloin, cut into 1/2 inch pieces
1 tablespoon Tomato paste
14 1/2 oz Diced tomatoes and green chilies, drained
7 oz Salsa verde
15 oz Canned white hominy, drained
1 cup Canned chicken broth, low sod
1/2 cup reduced-fat sour cream (Garnishes)
2 Tbsp. fresh lime juice (Garnishes)
2 Tbsp. finely chopped cilantro (Garnishes)
1 ripe avocado (Garnishes)
20 tortilla chips (Garnishes)
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Skillet Pork Posole

Skillet Pork Posole

Skillet Pork Posole
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:11 minutes
1. Heat vegetable oil in an extra-large (12-inch) nonstick skillet over medium high heat. Add onion, garlic, cumin, oregano, and peppers. Cook and stir until fragrant, about 2 to 3 minutes. Add pork. Cook and stir until cooked on all sides, about 6 to 8 minutes.
2. Add tomato paste, tomatoes, salsa, hominy, and chicken broth. Simmer for 5 minutes, stirring occasionally.
3. While pork simmers, prepare garnishes. In a small bowl, combine sour cream, lime juice, and cilantro. Peel and chop avocado. Set both garnishes aside.
4. Posole is ready when peppers are tender and pork is cooked through.
5. To serve, divide posole among four bowls. Garnish each bowl with about 2 Tbsp. sour cream, 1/4 of the chopped avocado, and 5 tortilla chips.
Source: Hannaford fresh Magazine, November - December 2007