This pork green chili recipe brings bold Colorado flavor straight to your kitchen. It's thick, smoky and packed with tender pork and roasted green chiles.

Roast chiles: If using fresh green chiles, toss in a drizzle of olive oil and roast at 480 degrees, flipping until charred on ...

If you use canned posole, this recipe works fine in a large Dutch oven on the stove. If you are using dried, soaked posole, a pressure cooker will help tenderize the kernels. For vegetarians ...

¼ cup extra-virgin olive oil. 2 pounds trimmed boneless pork shoulder, cut into 3/4-inch cubes. 1 teaspoon kosher s alt. ½ teaspoon f reshly ground black pepper. 1 large sweet onion, such as ...

Chicken Posole 5 cups water 4 chicken breast halves 2 15- to 16-ounce cans white hominy, drained 2 14 1/2 -ounce cans stewed tomatoes 4 teaspoons dried oregano 1 jalape?o chili, seeded, minced ...

In this week's Chef and Tell interview with Tyler Wiard, the executive chef at Elway's Cherry Creek, Wiard talks about his proudest moment as a chef -- the day he won the National Pork award, and ...

Posole, a substantial soup eaten in New Mexico on Christmas Eve, often before midnight Mass, is traditionally made with pork. But shortly after Thanksgiving, I craved a respite from hearty eating ...

Preparation. Step 1. Place pork shoulder, onion halves, garlic, bay leaf, and cloves in a large pot. Pour in 14 cups water (pork should be submerged).