Green Posole

Name: Green Posole
Ingredients: 1 1/2-2 pound Pork Loin, cut into 1/2 inch cubes; 3 Tablespoons Olive Oil; 1 large Yellow Onion; 4 Garlic Clove, minced; 1 teaspoon White Pepper; 1 Tablespoon Ground Cumin; 1 Tablespoon Oregano; 1 teaspoon Cayenne Pepper; 2-29 ounce cans White Hominy, drained and rinsed; 1-7 ounce can chopped Green Chilies; 1 1/2-2 cups finely chopped Cilantro; 2 Jalapenos, chopped (optional)

12 ingredients

1 steps

Ingredients

1 1/2-2 pound Pork Loin, cut into 1/2 inch cubes
3 Tablespoons Olive Oil
1 large Yellow Onion
4 Garlic Clove, minced
1 teaspoon White Pepper
1 Tablespoon Ground Cumin
1 Tablespoon Oregano
1 teaspoon Cayenne Pepper
2-29 ounce cans White Hominy, drained and rinsed
1-7 ounce can chopped Green Chilies
1 1/2-2 cups finely chopped Cilantro
2 Jalapenos, chopped (optional)

Directions

1

{"0":"Place pork in a large stock pot and cover with salted water. Over medium-high heat bring to a full boil, skim off any foam that rises; reduce heat, cover and simmer for 30 minutes. Remove meat and set aside. Strain broth through cheese cloth to remove solids and any remaining foam.","2":"Meanwhile in a large skillet, over medium heat, saute onion and garlic in olive oil until translucent. Add white pepper, cumin, oregano, and cayenne to onions and cook for an additional minute.","4":"Place cooked pork, onion mixture and broth in stock pot and add hominy, chilies, cilantro and jalapeno. Over medium-high heat bring to a low boil, reduce heat, cover and simmer for 1 hour or until meat and hominy are tender. Adjust salt and seasoning to taste.","6":"Garnishes:","7":"Shredded Lettuce","8":"Shredded Cabbage","9":"Sliced Radishes","10":"Sour Cream Grated Monterey Jack Cheese","11":"Chopped Cilantro","12":"Corn Chips","13":"Chopped Green Onion","14":"Chopped Jalapeno","15":"Diced Avacado","16":"Cubes of Cream Cheese","17":"Lemon and Lime Wedges"}