For YEARS I've been seeing recipes for a Mexican dish called alternately posole or pozole. Some recipes used pork, some used chicken, some had a red chile base, some used green chiles...ALL sounded rich, spicy and satisfying.
Depending upon the source, I ripped or printed out probably dozens of versions over the last 6-7 years and never once made one of them. But. After years of pouring over recipes, I knew just what parts of recipes sounded like a fit with my family's palates. Extra jalapeno heat, deep smoky cumin, a little herbaceousness via a hint of oregano, LOTS of tender pork and and lots of sweet, corn-y almost potato-y hominy.
To make it easy, I went with long, slow crockpot cooking. Easy yes, but I sure didn't want to sacrifice the flavor of what browning would do for the pork and veggies...so I browned boneless pork shoulder before adding to the crockpot and then softened garlic, onion and tomatillos in the drippings. I deglazed with the pan with green enchilada sauce to get every last bit of goodness out of the skillet and into the crockpot.
After cooking all day (or all night in my case), the result is a thick soup (or thin stew - depending on your glass-half-full/half-empty interpretation) that is ladled into bowls, garnished with bright green cilantro and a healthy squeeze of a lime wedge or two.
Our fall dinner menus consist of a few favorite Mexican-inspired soups/stews seeming just made for cool nights and warm tummies. Pozole just joined the ranks of that list! Pozole sits right in line now with chili, white chili and taco soup.
Next time I think I might try scooping a mound of brown rice or black beans into the center of the bowl. Maybe I'll try it with chicken...or turkey. What is definite here is that I'll positively be making this one again. Frequently!
Green Chile Pork Pozole - Crockpot-Style
- 2 T. canola oil
- 2 1/2 pound boneless pork loin roast, cubed, browned
- 1 large onion, chopped
- 3 tomatillos, chopped
- 4 cloves garlic, chopped
- 2 jalapenos, seeds and ribs removed, finely diced
- 1 tablespoon oregano
- 1 tablespoon granulated garlic
- 2 tablespoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 28-ounce can green enchilada sauce
- 2 15 to 16 ounce cans hominy, drained
- fresh cilantro
- lime wedges
In a large, heavy skillet, brown pork in oil in 3 batches. Move each batch to the crockpot as it is done. Saute the veggies and seasonings in the oil left in the skillet until veggies are softened, add to crockpot. Add enchilada sauce to the skillet and stir up all the browned bits, getting ALL the good stuff off the bottom and into the sauce. Add to the crockpot along with the hominy.
Cover and cook on high for 2 hours, then low 6 to 8 hours or until pork is tender.
To serve: Ladle into soup bowls. Garnish with a squeeze of lime and a sprinkling of chopped fresh cilantro.
Serve with cornbread.
6 servings. Print this post