Friday, August 9, 2013

Pork Chile Verde/ Posole

This recipe is basically a Posole recipe with the hominy switched out for white beans. Both ways are very good. If you are feeling more traditional, make it with hominy.

Pork Chile Verde/Posole
Serves 6

1 yellow onion, diced
1 1/2 lb. pork loin
2 garlic cloves, minced
1/2 tsp. pepper
1/4 tsp. oregano
2 Tbsp. oil
2 Tbsp. chili powder
1/2 tsp. cayenne (optional)
1 c. salsa verde( I use Herdez brand)
5 c. pork broth from cooking pork loin
4 15 ounce cans white beans or hominy
salt TT
garnish with shredded lettuce, onions, lime and cilantro

Place the meat in a large saucepan and just cover with lightly salted water. Add 1/2 chopped onion, 2 cloves of minced garlic, pepper, cumin, and oregano. Bring to a boil, skim off any white foam that rises. Reduce heat, cover and simmer for 45 minutes.
Remove meat and broth. RESERVING broth. Saute the remaining onions in the oil until tender. Add the chili powder and cayenne, if using, and salsa verde stir for 1 minute. Cut the reserved pork into 1 inch cubes and add to pan. Stir in white beans or hominy and reserved pork broth. Cover and simmer for 45-60 minutes until meat is tender.
Serve with garnishes and enjoy!!!


1 comment:

Marilyn said...

Mmmmm... I want to try some of these recipes. Looks really yummy!