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Green Chili Pork Posole

Absolutely delicious — big bowls of happiness with a green chili kick and a crispy tortilla crunch! Add a bright green salad and this casual supper is done. Originally published as a slow-cooker recipe, we converted it to a stove top recipe. To make in the slow-cooker, simply reduce the stock to 14 oz., combine everything and cook on low for 6-7 hours or on high for 3-3½ hours. Either way, this may look humble, but believe us, it’s anything but!

Green Chili Pork Posole

1 large onion, roughly chopped
2 tbs. olive oil, plus more for drizzling
4 cloves garlic, minced
1 pork tenderloin, cut into ½” cubes and seasoned
1 tbs. ground cumin
1 tsp. dried oregano
¼ tsp. red pepper flakes (or to taste)
1 16 oz. jar salsa verde
1 4 oz. can diced green chilies
2 cups chicken stock
1×15 oz. can hominy, rinsed and drained
6 corn tortillas, cut into thin strips
sour cream and fresh cilantro leaves, to serve

In a large saucepan cook the onion in the oil until softened. Stir in the garlic for a minute, then add the pork cubes and brown on all sides.  Add the spices and cook for a minute or two, then stir in the salsa verde, chilies, chicken stock, and hominy. Bring to a boil, reduce the heat and simmer for 30 minutes. Check seasoning.

Meanwhile, heat the oven to 400°F.  Place the tortilla strips on a baking sheet and drizzle with a little oil oil (or spray with cooking spray) and bake for 10-12 minutes, tossing a few times, until crisp and golden.

Serve the posole in large bowls topped with the tortilla strips, sour cream, and fresh cilantro.


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