Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom
Please come back and join me for Freezer Food Friday…
Green Chile Posole
Makes 4 servings
1 tablespoon olive oil
1 cup onion cut into 1/4-inch dice
1/2 cup celery cut into 1/4-inch dice
3 garlic cloves, minced
1 pound pork tenderloin, cut into 1/2-inch cubes
1 cup chicken broth
2 cans (15 ounces each) golden hominy, rinsed and drained
1 jar (8 ounces) salsa verde
1 can (7 ounces) chopped green chiles, drained
2 teaspoons ground cumin
2 teaspoons chile powder
1 bunch chopped fresh cilantro
Salt and pepper to taste
To prepare vegetables and pork: In large saute pan, heat oil over medium-high heat. Add onions, celery and garlic. Saute for 6 minutes or until soft. Add pork chunks. Cook for 3 minutes or until browned on all sides.
To cook posole: Transfer meat mixture to crockpot. Add chicken broth, hominy, salsa, chiles, cumin and chile powder. Stir well. Cover. Cook on low for 6 to 8 hours or until meat is fork-tender and flavors are blended.
To serve: Stir in 1/4 cup chopped cilantro. Season to taste with salt and pepper. Divide among bowls. Sprinkle with additional cilantro. Serve.
From TwinCities.com, MinnMoms.com & the Pioneer Press