Pork Posole

Posole Recipe with Pork 

(Pork Pozole Verde)

Ingredients

• 3ish pounds pork shoulder Butt roast all visible chunks of fat removed, and cut into bite sized pieces. You will end up with about 1 1/2 - 2 pounds of pork.
• 6 cloves garlic minced
• Salt and pepper
• 1 onion diced
• 6 cups chicken stock
• 1 bay leaf
• 1 1/2 Tablespoons Mexican oregano
• 1 teaspoon New Mexico Red Chile Powder or Ancho
• 2 teaspoons ground cumin
• 1 pinch ground cloves
• 2 dried red chile pods Guajillo are easily found
• 1/2 pound frozen posole Or 30 ounces canned hominy, or two cups dried hominy soaked over night with enough water to cover by 2 inches.
• 2 cups Hatch Green Chile roasted, peeled, coarse chopped. About 8 - 10 peppers.

Method

• If using frozen or canned hominy, you don't need to soak overnight.
• Cut pork roast into large bite sized chunks. Remove excess fat as you cut.
• Heat a 6 - 7quart soup pot, or Dutch oven over medium high heat. Once the pot is hot, add the oil. Once the oil is shimmering, add pieces of pork. Don't over-crowd and sear in batches. Searing both sides. As you sear, remove the pork to a plate and continue with remaining pieces of pork.
• Add all of the browned pork back into the soup pot. Add remaining ingredients. Add more water or broth if needed to cover all the ingredients.
• Bring to a boil, turn down heat to a simmer and cover with a lid, leaving lid ajar.
• Cook on low for 2 - 3 hours or until pork and posole are tender. If using canned Hominy, add the drained hominy once the pork is tender. Simmer for another 15 minutes.
• Remove chile pods and bay leaf. If you want to take the time. Place cooked chile pods into a grinder, along with 1/4 cup of the broth. Grind to a smooth consistency and return to the soup.
• Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, thin radishes and lime wedges at the table. Serve with warm flour tortillas. Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, thin radishes and lime wedges at the table. Serve with warm flour tortillas.

• for this recipe, you can use dried hominy. Or you can use canned drained hominy. Just add the pork mixture and the hominy to the crockpot and let it simmer on low or until flavors combine.
• You can use a pork loin roast, a less fattier roast to avoid the fat removal step. Don't worry, you'll still have plenty of flavor.

Pork Posole in the Slow Cooker: 

This recipe can easily be made in the crock-pot. Follow the instructions for browning the pork, then place all ingredients into the slow cooker.  Cook on low for 6 - 8 hours or until pork and hominy are tender.