Main Dish

Posole Verde with Braised Pork, Green Chiles and Tomatillos

Papapietro Perry Winery

4791 Dry Creek Road
Healdsburg, CA 95448

Our favorite caterers, Firefly Catering, developed this recipe to go with our wine. We wanted something a little unusual and this twist on traditional posole hits the spot.

  • 1 pound tomatillos, husked
  • 1 jalapeño, stemmed
  • 2 Anaheim chiles, stemmed and seeded
  • 2 teaspoons cumin seeds, toasted
  • 1 bunch fresh cilantro
  • 8 cups roasted chicken stock or regular chicken stock
  • 1/4 cup rice bran, vegetable or canola oil
  • 2 1/2 pounds pork shoulder, cut into 1-inch chunks
  • 4 cups diced white onions (small dice)
  • 2 tablespoons minced garlic
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 tablespoon kosher salt, plus more, to taste
  • 1 can (25 ounces) Mexican white hominy, drained
  • 1/4 cup shaved green cabbage
  • 1/4 cup sliced radishes


In a blender, combine the tomatillos, jalapeño, Anaheim chiles, cumin seeds, cilantro and 1 cup of the stock and puree. Set aside.

Heat a large, heavy pot over high heat and pour in the oil. When it begins to smoke, add the pork. Do not stir until the pork develops a nice crust, then stir lightly and allow the meat to caramelize again without stirring. Once there is some caramelization on the meat, proceed to the next step.

Add the onions and garlic to the pot and cook, stirring occasionally, until the onions begin to turn translucent, 3 to 5 minutes. Stir in the remaining 7 cups stock and the tomatillo-chile puree. Add the bay leaf, oregano and salt and bring to a slow simmer.

Cover the pot, reduce the heat and simmer for 30 minutes. Add the hominy and simmer until the pork is tender, about 30 minutes more.

Adjust the seasoning with salt and garnish the posole with cabbage and radishes. Enjoy with a large glass of your favorite Papapietro Perry Pinot Noir!