New Mexico Pork Roast Posole

Name: New Mexico Pork Roast Posole
Total time: 6 h 30 min
Yield: 10 servings
Ingredients: 2 pounds pork loin roast, boneless cut into 2-inch cubes, trimmed; 30 ounces hominy OR posole, rinsed and drained; 2 cups Anaheim chiles diced, roasted New Mexico green chiles*; 2 yellow onions chopped; 5 cloves garlic minced; 6 cups chicken broth reduced-sodium; 2 teaspoons cumin; 1 teaspoon salt; 1 teaspoon black pepper

Pork

9Ingredients

┅Calories

7Hours

Ingredients

servings:

2 pounds pork loin roast, boneless (cut into 2-inch cubes, trimmed)
30 ounces hominy (OR posole, rinsed and drained)
2 cups Anaheim chiles (diced, roasted New Mexico green chiles*)
2 yellow onions (chopped)
5 cloves garlic (minced)
6 cups chicken broth (reduced-sodium)
2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper

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Directions

Combine all of the ingredients in a 4- to 6-quart slow cooker. Cover and cook on low for 4 to 6 hours (2 1/2 to 3 on high).
Just before serving, remove pork pieces and pull apart. Add pork back to mixture. Adjust seasoning if necessary.
Recommend serving with tortillas, topped with shaved radishes, thin shaved cabbage and a little sour cream over the top.
* To roast chiles: Preheat oven broiler. Rub surfaces of 6 chiles with canola oil; place on rack in broiling pan. Broil 4 inches from the heat until surfaces blister, turning occasionally. Transfer roasted peppers to a large bowl; cover tightly with plastic wrap. Let stand about 10 minutes. Remove skin, stems, and, if desired, membranes and seeds before using.

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