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Here's another recipe from the Mindful Eating Cookbook by Miraval's culinary team led by Executive Chef Justin Macy. Enjoy!

Green Chili Posole

Makes 6 cups; Serving Size: 1/2 cup

  • 2 Tbsp. Miraval Oil Blend (page 19) or vegetable oil
  • 1 c. chopped yellow onions
  • 1/2 c. chopped celery
  • 1/4 c. chopped garlic
  • 1 c. chopped pablano pepper
  • 1 lb. lean boneless pork loin, cut into 3/4" cubes
  • 1 1/2 c. chopped fresh tomatillo, or canned
  • 1 c. canned hominy, rinsed well and drained
  • 1/4 c. chopped fresh cilantro
  • 4 tsp. chili powder
  • 4 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 6 c. Chicken Stock (page 20) or canned low-sodium, nonfat chicken broth
  • 1/4 c. thinly sliced red cabbage, garnish
  • 3 tsp. crumbled Cotija, feta, or Parmesan cheese, for garnish
  • 1 1/2 tsp. finely grated fresh lime zest, for garnish

HEAT a large saucepan over high heat. Add 1 Tbsp. of the oil and swirl to coat the bottom of pan. Lower the heat to medium-high, add the onions, and cook, stirring for 1 minute. Add the celery, stir, and cook for 45 seconds. Add the garlic and cook, stirring for 45 seconds. Add the pepper and cook, stirring for 1 minute.

ADD the remaining 1 Tbsp. of oil and stir well. Add the pork and cook, stirring to sear on all sides, about 3 minutes. Add the tomatillo, hominy, 2 Tbsp. of the cilantro, the chili powder, cumin, salt, and pepper; stir well and cook for 1 minute. Add the stock, stirring to scrap any bits from the bottom of the pan. Increase the heat and bring to a high simmer. Reduce the heat to medium-low and simmer until meat is tender and cooked through, 40 minutes.

REMOVE from the heat and stir in the remaining 2 Tbsp. cilantro. Divide the stew among 12 serving bowls (half cup per serving). Garnish each portion with 1 tsp. of the cabbage, 1/4 tsp. of the cheese, and 1/8 tsp. of the lime zest; and serve immediately.

Calories: 190; Total Fat: 5 G; Carbohydrate: 27 G; Dietary Fiber: 7 G; Protein: 13 G

1 response to “Green Chili Posole”

  1. Elaine Markham Says:
    We made this soup at the Vineyard Church in Mazatlan and served it to the children in the poorer surounding area of the city.

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