Happy Monday & first day of school for Camille today. My birthday was this past Friday, August 19th. I can’t believe that I am 25 it seems so surreal. Today I thought I would share the recipe to the Verde (green) Pork Posole with you all today.
Posole is a traditional stew or soup derived from Mexico. Typically it is red but I decided to make it with green salsa instead. I have never made this before so the way I made it came out great but I am going to tweak it some. I didn’t buy enough peppers for the recipe so I will make sure to include more for you all. Of course if you don’t like it all that spicy stick with less peppers. I slow cooked mine in the crock pot overnight for 8 to 9 hours. You can also start this in the morning and let it slow cook all day, it’s up to you. I did mine at night because having baby Sammy and another baby that I watch during the day it would have been a task to get this done. Yes it is summer and I made a hot stew, but it was so good. I will be making this again soon. Of course I used Pinterest for some inspiration. Pinterest has to be one of my best search engines by far, I love it for all kinds of inspiration. I took inspiration and then made it my own.
- 3 pounds of pork shoulder, cubed
- 2 1/2 quarts of chicken stock
- 2 tablespoon of olive oil
- 1 pound of poblano peppers
- 1 pound of Anaheim peppers
- 1 whole red onion- diced
- 4 minced garlic cloves
- 1 teaspoon smoked paprika
- 2 cans of white hominy – 30 oz
- 1/4 a cup of cilantro – chopped
- 1 1/2 tablespoon of cumin
- 1 tablespoon Mexican oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 limes – sliced
- Use the broiler from your oven, it usually heats up to about 500* F. Set your peppers on a foil wrapped tray and use 1 tablespoon of the olive oil to dress the peppers. You will need to turn your pepperd after 3 minutes repeatedly until the skin has blackened.
- Place the peppers in a large ziplock bag so they will steam and it will be easy to remove the skins. Once they have cooled down remove the skins, stems, and seeds.
- You will want to add all the peppers to a food processor or blender and blend until it is like a smooth consistency. Add this mixture to the bottom of the crock pot
- The last of the olive oil add it to a pan using medium heat and use 3/4 of your diced onion and saute them until they are translucent/clear about 3 minutes and then add your garlic until it becomes aromatic. Make sure to not burn them and then add this mixture to your crock pot
- At this time you can add your cubed pork, salt, pepper, cumin, oregano, smoked paprika & your chicken stock. Leave the hominy out until 30 minutes before serving.
- Set your crock pot on low and let it sit for 8-9 hours.
- Serve with red onion and cilantro garnish with a little bit of fresh squeezed lime
Servings: 6-8 bowls
Once I was ready to serve mine the pork was amazingly tender it just fell apart and was so perfect. The only thing that I did before I served it was strain the juice because the pork was so tender there was small little pieces of it that I wanted to be gone. I am just weird person lol. I will definitely be making this again like I said, and I also want to try it with chicken as well. What are some of your favorite dishes that you make?
Thanks for stopping by the blog today I hope you all have a great Monday!