Green Posole

Name: Green Posole
Ingredients: 1 dried chile (i.e., pasilla, Hatch - to taste); 1 cup + 3 cups chicken broth; 2 tablespoons canola oil; 2 pounds pork stew meat, cut into 1-inch cubes; 1 (15-ounce) jar HERDEZ(R) Salsa Verde; 1 large onion, diced; 2 minced garlic cloves; 1 bay leaf; 2 teaspoons dried Mexican oregano; 1 tablespoon ground cumin; 1 (4.25-ounce) can diced green chilies; 1 (28-ounce) can hominy; Fresh chopped cilantro, onions and cheese for garnish

13 ingredients

1 steps

Ingredients

1 dried chile (i.e., pasilla, Hatch - to taste)
1 cup + 3 cups chicken broth
2 tablespoons canola oil
2 pounds pork stew meat, cut into 1-inch cubes
1 (15-ounce) jar HERDEZ(R) Salsa Verde
1 large onion, diced
2 minced garlic cloves
1 bay leaf
2 teaspoons dried Mexican oregano
1 tablespoon ground cumin
1 (4.25-ounce) can diced green chilies
1 (28-ounce) can hominy
Fresh chopped cilantro, onions and cheese for garnish

Directions

1

["Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth. Set aside.", "", "In a good-sized pot, add the canola oil and heat med-high until hot. Then add the pork cubes, cooking until just slightly browned. (OPTIONAL: add a couple of tablespoons of fine corn flour or masa harina to \"soak up\"" the little bit of oil. This will also thicken up the finished soup a bit.) Add the pureed chile and the rest of the remaining ingredients to the pot. Cover and simmer on med for about 4 hours