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Pork Posole Stew - Slow Cooker

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Serves 8


Ingredients:

3 tablespoons olive oil
2 large onions, diced
6 cloves garlic, minced
1 Poblano pepper, seeded and finely diced
1 tablespoon chipotles in adobo sauce, finely diced
1 tablespoon chile powder
1 tablespoon dried leaf oregano
3 lb. pork roast, cut into 4- to 5- inch pieces, some meat left on bone
Sea salt
Freshly ground pepper
1 can mild green enchilada sauce or salsa verde, (15 oz.)
2 cans diced green chilies, (7 oz. each)
2 teaspoons ground cumin
1 can golden or white hominy, (29 oz.)drained
Thinly sliced green onion, for garnish
Chopped fresh cilantro, for garnish
Fresh lime wedges, for garnish
4 cups low-salt chicken broth

Directions:

  1. Preheat slow cooker on high and spray with cooking spray.
  2. Heat 3 tablespoons olive oil in heavy large Dutch oven or soup pot over medium-high heat. Add diced onions, garlic, and poblano pepper and sauté until they begin to soften, about 3 minutes.
  3. Add chile powder, chipotles in adobo sauce, and oregano; stir to coat. Sprinkle pork with salt and freshly ground pepper and add to pot. Add the rest of the ingredients except the garnishes and bring to boil.
  4. Pour into slow cooker, cover and cook 4 hours on high or 8 hours on low. Before serving, discard bones and excess fat and season to taste with salt and pepper. Ladle Posole into bowls over warm Jalapeno Cheddar Polenta. Garnish with lime wedges, green onion, and cilantro.
Course: Dinner
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