Mexican Green Chile Posole

Ingredients:

2 lbs pork shoulder (or pork stew meat), cut into chunks

1 ½ cups dried hominy (or canned hominy, drained and rinsed)

1 medium onion, quartered

3 cloves garlic, minced

1-2 roasted poblano peppers (or canned green chiles), chopped

2-3 medium tomatoes, chopped

2-3 fresh or canned green chilies, chopped (optional, for extra spice)

1-2 dried bay leaves

1 tbsp ground cumin

1 tsp oregano

Salt and pepper, to taste

6 cups chicken broth (or water)

Fresh cilantro for garnish (optional)

Lime wedges for serving

Radishes, sliced (for garnish, optional)

Instructions:

Prepare the Pork:
In a large pot or crockpot, add the pork
shoulder chunks. Pour in the chicken
broth (or water) until the meat is
submerged.
Add the quartered onion, minced garlic,
bay leaves, and ground cumin to the
pot. Season with salt and pepper.
Bring to a boil over medium-high heat,
then reduce the heat to low. Cover and
simmer for 2-3 hours (or cook on low in
the crockpot for 6-7 hours) until the
pork is tender and easily shreds with a
fork.
Prepare the Hominy and Green Chile
Sauce:

If using dried hominy, cook according to
package instructions before adding it to
the soup. If using canned hominy,
simply drain and rinse it.
While the pork is cooking, roast the
poblano peppers (if using fresh). You
can do this by charring them directly
over an open flame or under a broiler,
then peeling off the skin and removing
the seeds. Chop the roasted peppers.
Add the chopped roasted poblanos (or
canned green chiles) and chopped
tomatoes to the pot with the pork. Stir
in the hominy.

Simmer the Soup:
Continue simmering the soup for 30
minutes to an hour, allowing the flavors
to meld together. Add more broth or
water if needed to maintain a soupy
consistency.
Taste and adjust the seasoning withServe:Once the pork is tender and the flavorshave come together, remove the bayleaves.Ladle the green chile posole into bowls.Garnish with fresh cilantro, slicedradishes, and lime wedges for addedfreshness and flavor.Enjoy:Serve your Mexican Green Chile Posolewith warm tortillas or crusty bread for acomforting, hearty meal.

Serve:
Once the pork is tender and the flavors
have come together, remove the bay
leaves.
Ladle the green chile posole into bowls.
Garnish with fresh cilantro, sliced
radishes, and lime wedges for added
freshness and flavor.
Enjoy:
Serve your Mexican Green Chile Posole
with warm tortillas or crusty bread for a
comforting, hearty meal.

Enjoy!