Ingredients:
-3 lbs boneless pork shoulder or chicken, cut into 1 1/2 inch chunks
- 1 tsp salt
- 2 tsp olive oil
- 4 cups reduced sodium chicken stock
- 2 large onions, chopped
- 6 garlic cloves, minced
- 4 chipotle en adobo, minced
- 2 TBL chili powder
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 large can diced tomatoes
- 1 (30-ounce) can hominy, drained and rinsed
- 4 cups chopped cabbage
- 12 radishes, chopped
- 1 bunch chopped cilantro
- fresh chopped jalapeño
- lime wedges
Makes 12 servings *5 points plus per serving
1. Sprinkle pork with salt. Heat the oil in a large nonstick skillet over medium- high heat. Cook, turning occasionally, until browned, about 5 minutes.
2. Transfer the pork to a 5- or 6-quart slow cooker.
3. Add the broth, onion, garlic, chipotle, chili powder, oregano, and cumin; mix well.
4. Top with tomatoes and then hominy, in even layers.
5. Cover and cook until the pork or chicken is fork tender, 4-5 hours on high or 8-10 hours on low.
6. Serve the Posole in soup bowls with cabbage, radishes, cilantro, jalapeño and lime wedges on the side.
This Posole turned out pretty tasty. It has a little bit more of a smoky flavor from the chipotle en adobe versus using ancho chilies. Nice and hearty and warm on a cold evening like tonight. Let me know what you think.
