This classic New Mexican stew offers a pleasing taste of salsa verde, hominy, and pork...makes this combination the perfect comfort dish.
Green Chile Pork Pozole
Serves 5-6
Serves 5-6
Ingredients:
3 lbs. boneless pork shoulder roast, cubed (Most store butchers will cube your roast for you)
1 can 29 oz. Mexican Hominy, rinsed and drained
1 jar 16 oz. Tomatillo Verde salsa (or homemade)
1 can 10 oz. - 15 oz. Green Chile Enchilada sauce
1 small onion, diced
1 tsp. salt
1/2 tsp cumin
1/2 tsp garlic, minced
2 tbsp. diced cilantro
Salt & Pepper to taste
Directions:
Place roast cubes, hominy, salsa, enchilada sauce, cumin, garlic, and diced onions into a 4-quart slow cooker.
Pour in enough water to fill the slow cooker. Cook on low 8 - 10 hours, or high 4-6 hours. Stir in salt and cilantro. Serve in bowls, and top with your favorite toppings.
Optional:
Serve with avocado slices, shredded cabbage, thinly sliced radishes, crushed chile peppers, lime wedges.
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