My 11-year-old daughter was hosting an afternoon Christmas party for friends; knowing I’d be exhausted and into 3 martinis by dinner time I planned ahead and had posole cooking in the slow cooker. I was right. Three crafts, cranberry punch, hot cocoa cupcakes (and hot cocoa), s’mores in a glass, and a host of other snack foods later, I was wise to plan ahead. (Yes, I said s’mores in a glass…recipe coming later).
Shredded roasted pork is the main ingredient of this traditional Mexican soup, is made with shredded. Cilantro, cheese and chile, oh my; three of my favorite “C” foods. Add this to shredded, roasted pork and a few other ingredients and you have the makings of a Mexican traditional soup. Rather than roasting pork ahead of time, I decided to make a slow cook version and let all ingredients cook together. I made my own salsa verde, but again if you’re pressed for time, use jarred.
Chile and Pork Posole
- 12 oz pork tenderloin, cut into 1/2″ chunks
- 2 15-oz cans hominy
- 1 15-oz can pinto beans
- 2 4-oz cans diced green chiles
- 2 c salsa verde (you can buy jarred, but I made fresh)
- 2 c vegetable broth
- 3 plum tomatoes, diced
- 1 onion, diced
- 1 tbs cumin
- 3 garlic cloves, finely chopped
- Freshly ground sea salt and pepper, to taste
- Garnish: shredded cheese and cilantro
- Warmed flour tortillas
What you do:
- Season pork with salt and pepper.
- In slow cooker combine hominy, beans, salsa verde, broth, chiles, onion, cumin, garlic and oregano.
- Add pork and tomatoes to cooker.
- Cover and cook on low, for 7 hours, or on high for 3 1/2.
- Pour into serving bowls.
- Serve with tortillas, cilantro and shredded cheese.