Green Chile and Pork Posole

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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2 teaspoons olive oil
1 large onion, diced
2 stalks celery, diced
2 tablespoons chopped fresh cilantro plus more for garnishing
2 small habanero peppers, seeded and diced
2 large garlic cloves, chopped
1 pound lean, boneless pork loin, diced
1 15-ounce can corn, drained and rinsed
1 15-ounce can black beans, drained and rinsed
2 small green poblano peppers, diced
8 ounces canned tomatillos, diced
1 tablespoon cumin
2 teaspoons dark chili powder
4 cups chicken stock
1 teaspoon ground coriander
Salt and freshly ground black pepper


Heat the oil in a large pot over medium-high heat and saute the onions, celery, cilantro, habanero peppers and garlic until the onion softens, 3-5 minutes.

Add the pork and cook, stirring, until the meat is browned on the outside, about 10 minutes. Add the corn, beans, poblanos, tomatillos, cumin, chili powder, stock and coriander. Season with salt and pepper.

Cover and simmer for 45 minutes, until the pork is tender and white. Stir in the remaining 1 tablespoon of cilantro and serve.