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Author Notes: Dog days of summer again and I’m in no mood to stand over a hot grill or heat the house by turning on the oven so crock pot here I come Posole for casual company dinner.
- 3 pounds salt and pepper seasoned browned pork butt cubes, about 2 inch pieces or a leaner cut if you prefer
- 1 onion ¼ inch dice, sautéed in pan after pork
- 10 ounces salsa verde (I’ve used green enchilada sauce)
- 10 ounces 1/4 inch diced roasted green chiles
- 1 (28 ounce) can of hominy, drained
- 4 garlic cloves minced
- 1 teaspoon cumin, heaping teaspoon
- 1/8 teaspoon smoked paprika
- 1/3 cup New Mexico chile powder
- 32 ounces chicken stock or broth
- salt and pepper to taste
- Place browned cubed pork, 3 lbs in a slow cooker with onions, hominy, oregano, garlic, chile powder, cumin, paprika, chicken broth, roasted chiles. Slow cook for 6-8 hours (until the pork is fork tender), checking the moisture level in case you need to add more stock.
- Serve with Cornbread and garnishes of red sliced radishes, lime wedges, red or white onions, fresh cilantro, crushed chile pequin and chile pequin entero (really hot), and a mix of sliced red and green cabbage
- I forgot to mention that I season the pork with some of the seasonings and marinate overnight. Deglaze the meat and onion pan with 1/4 cup tequila
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
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