Pork and Green Chile Posole

Name: Pork and Green Chile Posole
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8-10
Cuisine: Mexican
Ingredients: 1-2 lb pork loin cut in 1-inch pieces; 1 onion, coarsely chopped; 5 tomatillo, quartered; 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; coarse salt; black pepper; 10 oz cotija cheese (crumbled) for garnish

By Geoffry Le Cher
@Geoffry

Warm and inviting. Comfort food with zest!

Blue Ribbon Recipe

Not only is it tasty, but it's made in a slow cooker too! The Test Kitchen

Rating:

★★★★★ 17 votes5

Comments:

68 Comments

Serves:

8-10

Prep:

15 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1-2 lb

pork loin cut in 1-inch pieces
1

onion, coarsely chopped
5

tomatillo, quartered
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
·

coarse salt
·

black pepper
10 oz

cotija cheese (crumbled) for garnish
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How to Make Pork and Green Chile Posole

Step-by-Step

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.