Easy Green Chile Pork Pozole

This classic Green Chile Pork Posole (Pozole) offers a pleasing taste of salsa verde, hominy, and pork... making this combination the perfect comfort dish

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Green Chile Pork Posole (Pozole) has many variations – Red Chile vs. Chile Verde, beef vs. pork vs. chicken. But no matter which way you make it, it will be filled with rich Mexican flavors. Traditionally a long-simmered stew, this Mexican-inspired stew is easy thanks to canned hominy.

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For This Recipe You Will Need:

Boneless pork shoulder roast or tenderloin, all fat trimmed

Green Chile Enchilada 

Tomatillo Salsa Verde 

Diced green chiles

Chicken broth

Onion

Garlic

Mexican-style Hominy

Salt 

Ground Cumin

Optional: Cilantro, avocado slices, radishes, and sliced jalapenos.

Step-by-Step 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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Easy Green Chile Pork Pozole
Author: The Busy Abuelita (Eunice Huerta)
Preparation Time: 20 minutes
Cooking time: 4-8 hours
Servings: 6 servings

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:

1. Place pork cubes, tomatillo salsa, broth, enchilada sauce, diced green chiles, cumin, garlic, and diced onions into a 4-quart slow cooker.
2. 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.
3. Optional toppings: Serve with avocado slices, shredded cabbage, thinly sliced radishes, crushed chile peppers, and lime wedges.