Posole is a hominy based dish that has a lot of variation based on country and region. It is a popular dish to serve at New Years eve to wish in a year of good fortune but is popular any time. Most posole dishes have pork cooked in and the best start with fresh ingredients. Making posole can be a long somewhat complicated process so this recipe aims to provide a simple yet tasting version that can be made in a slowcooker.
Ingredients
- 2 lbs Pork loin – cut into 1″ cubes
- 2 cans Enchilada sauce – 14.5 oz cans
- 2 cans White hominy – drained – 15.5 oz cans
- 1 onion – diced
- 4 Garlic cloves – minced
- 1 TBL Olive oil
- 0.5 cup Green chilies – diced New Mexican roasted of course
- 0.25 cup Cilantro – chopped
- 2 tsp Oregano
- 0.5 tsp Cayenne pepper
- 0.5 tsp Kosher salt or to taste
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Heat a heavy skillet over high heat. Once warm, add the oil and let warm.
- Add the pork. Cook until meat just starts to brown on all sides, ~5 minutes.
- Place the meat in a slow cooker set on high.
- Pour the enchilada sauce over the meat.
- Top with hominy, onion, chilies, garlic, cayenne pepper, and oregano.
- Add enough water to fill the slow cooker.
- Cook covered 6 to 7 hours.
- Stir in cilantro and salt and cook on low for 30 mins.
Serve this as a soup in bowl along with sour cream and cheese.
