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Recipe of the Week - 10/15/11
Pork Posole

I made this dish for the Chile Class at Nick's Garden Center
on September 10. I made two batches, one with medium
hot chiles (Big Jim), and the other with hot (Sandia). By
far, everyone preferred the hot, so in this recipe, I blend
the two. To increase the heat, just add more hot chiles.

Not only are hot chiles complementary to the pork, they
also go exceptionally well with the hominy, which is
starchy and somewhat bland. The hominy particularly
adds an interesting texture.

I made this dish with frozen posole (hominy) rather than
canned. I put it in a crockpot covered with water and cooked
it on low overnight, for over 10 hours before starting the pork.
It took almost that long to puff up and soften the posole. but
this dish turned out great. I cooked up a double batch
but still ran out early at Nick's.

Pork Posole

• 3 cups coarsely chopped onions
• 6 tbsp olive oil
• 2 tbsp ancho chile powder
• 2 tbsp dried oregano
• 6 lb pork loin, cubed
• 5 cups chicken broth
• 2 cups mild or medium hot diced green chiles
• 2 cups hot diced green chiles
• 6 garlic cloves, minced
• 4 tsp ground cumin
• 4 15-oz cans golden or white hominy, drained
• 4 limes, each cut into 6 wedges
• 4 green onions, sliced
• 1/2 cup fresh cilantro, chopped


1. In a very large skillet or pot, brown half the pork in 3 tbsp olive oil.
    Add half the onion and garlic and cook until onions are soft,
    Place in large (at least 4 qt) crockpot on low heat.
    Repeat with remaining olive oil, pork, onion and garlic.
2. Add chile powder, oregano, and 4 cups chicken broth to crock pot.
    Cook on low heat for 1 hour.

3. Puree 2 cups diced green chiles along with 1 cup chicken broth.
    Add to crock pot along with cumin, remaining chiles, and hominy
    and cook on low for 2 more hours.

4, As desired, add chiles and more ancho chile powder to taste
    Garnish with lime, green onions, and cilantro.

Preparation time: 30 minutes
Total time: 3:30

Serves 10-12


Pork Posole

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