Posole Recipe
Ingredients
| 3 dried mild red chiles, such as New Mexico or ancho | ||
| 2 pounds center-cut pork loin, trimmed of fat and cut into 1 1/2-inch cubes | ||
| 1 pound skinless, boneless chicken breast tenders | ||
| 4 cups homemade or canned chicken broth | ||
| Onion | 1 , diced | |
| Green chiles | 1 Can (10oz), diced | |
| Hominy | 2 Can (10oz), drained, rinsed | |
| Garlic | 7 Clove (5gm), minced | |
| Chili powder | 1 Tablespoon | |
| 2 teaspoons dried oregano 2 teaspoons ground cumin 1 teaspoon salt | ||
| Chopped scallions, chopped cilantro, shredded green cabbage, shredded red radishes, and fresh lime juice, for garnish | ||
Directions
1. Remove the stems from the dried chiles, rinse well, and remove the seeds. Soak in hot water to cover for 10 minutes to soften. Drain, discarding the soaking water. Cut the chiles into strips.
2. In a 5-quart electric slow cooker, mix together the pork cubes, whole chicken tenders, broth, onion, green chiles, hominy, garlic, chili powder, oregano, cumin, and salt. Tuck the red chile strips down into the mixture.
3- Cover and cook on the low heat setting about 8 hours.
2. In a 5-quart electric slow cooker, mix together the pork cubes, whole chicken tenders, broth, onion, green chiles, hominy, garlic, chili powder, oregano, cumin, and salt. Tuck the red chile strips down into the mixture.
3- Cover and cook on the low heat setting about 8 hours.
Chef
