Red And Green Chile Posole Recipes

Steps:

• Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.

Steps:

• 1. In skillet, heat oil to shimmer and add pork, onion, garlic, salt and crushed red pepper. Sauté meat and onion mixture until onions are translucent and the pork juices run clear.
• 2. Remove contents of skillet to a slow cooker. Deglaze skillet with 1 cup of broth and add this to slow cooker as well.
• 3. Add tomatillos, 1 can of hominy, cilantro, oregano, broth, green chilies and spices to slow cooker. Turn cooker on medium, giving a stir after about 1 hour. Check for seasoning and add additional as necessary. Reduce to low/warm and cover and heat for an additional 2 hours.
• 4. 30 minutes before service, raise temp back to high and add last can of hominy and frozen corn. Check for seasoning and add additional as necessary. Ladle into bowls and garnish with fresh cilantro and Cotija cheese. Serve with warm tortillas.

Steps:

• Boil for about 30 min Add sauce & hominy Continue to boil until meat is tender You can add onion while your boiling the meat too. After you add the hominy and sauce, it takes about another 30 minutes to boil.