Easy Green Chile Pork Posole
This classic New Mexican stew offers a pleasing taste of salsa verde, hominy, and pork... making this combination the perfect comfort dish.
Ingredients
- 3 lbs. boneless pork shoulder roast or pork tenderloin, cubed, fat trimmed (Most store butchers will cube your roast for you)
- 3 cans 25 to 29 oz. Mexican-Style Hominy, rinsed and drained
- 1 jar 16 oz Tomatillo Verde salsa, or homemade
- 2 cans 4 oz diced green chile
- 1 can 10 to 15 oz Green chile enchilada sauce
- 1 small white onion diced
- 1 can 14.5 oz reduced-sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 garlic clove minced
- 1/4 cup cilantro chopped
Instructions
- Place pork cubes, tomatillo salsa, broth, enchilada sauce, diced green chiles, cumin, garlic, and diced onions into a 4-quart slow cooker.
- Cook on low for 8 - 10 hours, or high for 4-6 hours. In the last hour of cooking pork in the slow cooker, add hominy. Before serving, stir in salt and cilantro. Serve in bowls, and top with your favorite toppings.
- Optional toppings: Serve with avocado slices, shredded cabbage, thinly sliced radishes, crushed chile peppers, and lime wedges.
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