PORK AND GREEN CHILE POSOLE

Pork and Green Chile Posole image

Provided by Geoffry Le Cher

Time 4h15m

Number Of Ingredients 17

1-2 lb pork loin cut in 1-inch pieces
1 onion, coarsely chopped
5 tomatillo, quartered
28 oz canned white hominy (2 14 oz. cans) drained
1 1/2 c frozen corn
3 Tbsp chopped cilantro (plus more for garnish)
5 c chicken broth, low salt
1 1/2 c chopped green chilies (canned)
3 Tbsp minced garlic
4 tsp red chili powder
2 tsp cayenne pepper
1 Tbsp crushed red pepper
1 Tbsp oregano, dried
2 Tbsp canola oil
coarse salt
black pepper
10 oz cotija cheese (crumbled) for garnish

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.