Pork and Green Chile Posole
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|1-2 lb||pork loin cut in 1-inch pieces|
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|1||onion, coarsely chopped|
|28 oz||canned white hominy (2 14 oz. cans) drained|
|1 1/2 c||frozen corn|
|3 Tbsp||chopped cilantro (plus more for garnish)|
|5 c||chicken broth, low salt|
|1 1/2 c||chopped green chilies (canned)|
|3 Tbsp||minced garlic|
|4 tsp||red chili powder|
|2 tsp||cayenne pepper|
|1 Tbsp||crushed red pepper|
|1 Tbsp||oregano, dried|
|2 Tbsp||canola oil|
|10 oz||cotija cheese (crumbled) for garnish|
In skillet, heat oil to shimmer and add pork, onion, garlic, salt and crushed red pepper. Sauté meat and onion mixture until onions are translucent and the pork juices run clear.
Remove contents of skillet to a slow cooker. Deglaze skillet with 1 cup of broth and add this to slow cooker as well.
Add tomatillos, 1 can of hominy, cilantro, oregano, broth, green chilies and spices to slow cooker. Turn cooker on medium, giving a stir after about 1 hour. Check for seasoning and add additional as necessary. Reduce to low/warm and cover and heat for an additional 2 hours.
30 minutes before service, raise temp back to high and add last can of hominy and frozen corn. Check for seasoning and add additional as necessary. Ladle into bowls and garnish with fresh cilantro and Cotija cheese. Serve with warm tortillas.