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.
—ibbeachnana
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Ingredients
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3 pounds
salt and pepper seasoned browned pork butt cubes, about 2 inch pieces or a leaner cut if you prefer
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1
onion ¼ inch dice, sautéed in pan after pork
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10 ounces
salsa verde (I’ve used green enchilada sauce)
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10 ounces
1/4 inch diced roasted green chiles
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1
(28 ounce) can of hominy, drained
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4
garlic cloves minced
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1 teaspoon
cumin, heaping teaspoon
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1/8 teaspoon
smoked paprika
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1/3 cup
New Mexico chile powder
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32 ounces
chicken stock or broth
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salt and pepper to taste
Directions
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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.
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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
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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
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