{Posole Verde}
{Getting everything chopped and ready to go!}
{I didn't get a picture of me browning the pork, but here is the onions, garlic and cumin!}
{Adding cooked pork to the sauce mix}
{Place in crockpot and cook}
{Add hominy in the last hour}
{Before adding the radishes, sour cream and cilantro}
Posole Verde
adapted from Betty Crocker
Makes 4 servings
1 tablespoon olive oil
1 pound pork loin, cubed
2 large onions, finely diced
4 cloves garlic, minced
2 teaspoons ground cumin
3/4 cup chicken broth
16 oz salsa verde
2-5 oz cans green chilis (I found in the Mexican section at Kroger)
1 can white hominy, drained and rinsed
Sour cream, radishes, jalapenos, and cilantro for garnish
- Heat oil in a large skillet until hot.
- Add pork and brown on one side.
- Remove pork and place in a bowl.
- Add onions, garlic and cumin to the hot pan and cook until browned on the edges; add to pork in bowl.
- Add the chicken broth, salsa verde and chilis to the bowl and mix well.
- Marinate overnight.
- The next day, place pork mixture in a crock-pot for 6-8 hours on low.
- One hour before service, add hominy and turn to high.
- Serve posole verde with sour cream, radishes, jalapenos (I choose to forgo the jalapenos because it was plenty hot for me!) and cilantro.
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