Chef Silvana Esparza’s Posole Verde

Comfort food at its’ best! Seems like the perfect thing to whip up for game day! GO CARDS!!! I LOVE MY JOB!


  • Vegetable Oil
  • 2 lbs. Pork, cut small
  • 2 lbs. Tomatillos, roasted and pureed
  • 2 lbs. Poblano Peppers, roasted, cleaned, and diced
  • 2 each Onions, medium, diced
  • 4 each Garlic cloves, minced
  • 1 qt Pork Stock or Water
  • Shredded Cabbage, Oregano, Diced Onion, Radish (for garnish)
  1. In a large stockpot, over medium heat, add a small amount of vegetable oil. Add diced pork and season with a generous amount of kosher salt.
  2. When pork starts to become caramelized in color, add onions and continue to sauté. When onions and pork are caramelized, add garlic and roasted peppers; sauté for 1 minute. Add roasted tomatillos, season with salt and pepper and add stock or water. Bring to boil; reduce heat and simmer for 1.5 hours.
  3. Garnish with shredded cabbage, oregano, diced onion and radish.


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  1. Kurt

    This is my go-to recipe for Posole. It’s just like what they have at Barrio Café in Terminal 2 of Sky Harbor, and I love making this because it seems so authentic.

    • Heidi Lee

      Hi Kurt!

      Sorry I didn’t see this sooner and thanks for listening/watching! Chef Silvana is the bomb and this soup is outstanding!! Cheers, Heidi Lee

  2. Kurt

    We had it again today. I spent the whole morning buying pork and cutting up the ingredients. Big hit!

  3. heidi lee

    Hey Kurt!

    So glad you enjoy that recipe and so nice to hear from our peeps! Happy Holidays.


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