Pork Chops, Cabbage and Plating Elements

  • 2 Tbsp. canola oil
  • 2 -6oz Bone-In Pork Chops
  • 4 cups Posole Broth (recipe follows)
  • 1 cup sliced cabbage
  • 4 radishes, sliced
  • 1 Tbsp. cilantro, chopped
  • 2 limes, juiced
  • 1 cup hominy, drained and fried until crispy

Posole Broth

  • 6 guajillo chilies, seeds and stem removed, torn in pieces
  • 2 ancho chilies, seeds and stem removed, torn in pieces
  • ½ yellow onion, roughly chopped
  • 6 garlic cloves
  • 2 Tbsp. pork lard
  • 1 smoked ham hock
  • 1 tsp. Mexican oregano
  • 4 cups stock (preferably pork



Pork Chops

Meal Course:


Dish Type:

Entrée, Soup/Salad


Pork Chops, Cabbage and Plating Elements

  1. Season pork chops with salt and pepper. Heat sauté pan over high heat with 2 Tbsp. canola oil. Cook pork chops, flipping once until pork reaches internal temperature of 145° F.
  2. Toss cabbage, radishes, cilantro, and lime juice in bowl to combine. Season to taste.

Posole Broth

  1. Toast chilies briefly for 1 minute in dry cast iron pan to toast (be careful not to burn them). Cover with water and soak for 30 minutes. Transfer chilies to blender, add onions and garlic, along with 1 cup water. Puree until smooth.
  2. Heat lard over medium-high heat. Add chili puree and cook, stirring frequently for 4 minutes. Add stock, ham hock, and Mexican oregano. Bring to boil, reduce to a slight simmer, and cook uncovered for 30 minutes. Strain and reserve.


  1. Place Posole Broth in bottom of shallow serving dish. Add Pork Chops, top with cabbage mixture; and garnish with crispy hominy.