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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

chile and pork posoleWhat you need:

  • 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.