Posole Verde

Name: Posole Verde
Ingredients: 2 tablespoons vegetable oil; 1 pound boneless pork shoulder, trimmed, cut into 1-inch cubes; Salt; 2 15-oz. cans hominy, rinsed and drained; 1 16-oz. jar salsa verde; 2 cups low-sodium chicken broth; 1 4-oz. can diced chiles; 1 medium onion, finely chopped; 5 cloves garlic, minced; 1 tablespoon cumin; 1 teaspoon dried oregano; Chopped avocado, sliced radishes, chopped cilantro, lime wedges and sour cream, for serving, optional

12 ingredients

2 steps

Ingredients

2 tablespoons vegetable oil
1 pound boneless pork shoulder, trimmed, cut into 1-inch cubes
Salt
2 15-oz. cans hominy, rinsed and drained
1 16-oz. jar salsa verde
2 cups low-sodium chicken broth
1 4-oz. can diced chiles
1 medium onion, finely chopped
5 cloves garlic, minced
1 tablespoon cumin
1 teaspoon dried oregano
Chopped avocado, sliced radishes, chopped cilantro, lime wedges and sour cream, for serving, optional

Directions

1

Warm oil in a skillet over medium-high heat. Season pork with salt. Working in batches, brown pork on all sides, 6 to 8 minutes. Transfer to slow cooker.
2

Stir hominy, salsa, broth, chiles, onion, garlic, cumin, oregano and 1/2 tsp. salt into slow cooker. Cover; cook on low until pork is tender, 4 1/2 to 5 hours. Serve hot, with avocado, radishes, cilantro, lime wedges and sour cream on the side, if desired.