El Paso Pasole Recipeby Michael Wards
My mother’s side of the family was born and raised in El Paso, Texas, where much of the cuisine is heavily influenced by Mexican culture. So growing up, my staple diet consisted of chile rellenos, tacos, and anything with Hatch green chiles. Needless to say, I’m not at all adverse to spice!
Every time my family came together, my grandmother or one of my aunts was tasked with making our El Paso Pasole. As an adult, I’m instantly reminded of holidays, gatherings, and spending time around the table when I sink my teeth into those first tender bites. These fond food memories are one of the many reasons I love to cook.
I’m so grateful this delicious tradition was passed down to me, as it holds a special place in heart—and in my belly. I hope this recipe touches your heart as much as it touches mine.
El Paso Pasole
All it takes
Olive or grapeseed oil
5 lbs. pork shoulder (aka pork butt), cut into bite-sized pieces
1 onion, rough dice
3 garlic cloves, rough dice
1 cup roasted Hatch green chiles, rough dice
1 gallon vegetable or chicken stock
3 cups white hominy
2 cups roughly diced tomatoes
Pinch of salt
1 bunch cilantro, rough chop
Let’s Get Cooking
- Heat an oiled soup pot and brown the pork.
- Once all pieces are seared, add the onion, garlic, chilies, and stock. Bring to a boil.
- Reduce to a simmer, and cook for about an hour or until the pork is fall-apart tender.
- Remove from the heat, and add the hominy, tomatoes, and salt.
- Adjust seasonings to taste. Spoon into bowls and top with cilantro. Enjoy!