Dougs Green Chili Posole Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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/2009/10/leyden-street-chili-cook-off/. Says it will serve a crowd. Ingredients:
4-5 pound boneless pork shoulder roast |
5 tablespoons mesquite liquid smoke |
1 teaspoon salt |
2 teaspoons cumin |
1 teaspoon coriander |
2 teaspoons chili powder |
1 14-ounce cans beef broth (low fat, low salt) |
1/2 cup extra virgin olive oil |
2 28-ounce cans cooked hominy |
1 bunch cilantro, leaves only finely chopped |
4 ounces hot green tomatillo salsa |
2 14-ounce cans stewed mexican tomatoes |
3 bunches scallions (about 20), finely chopped |
1 tablespoon cumin |
salt and pepper to taste |
2 14-ounce cans green enchilada sauce |
3 6-ounce cans chopped fire roasted chilies |
shredded mexican cheese, for garnish |
Directions:
1. Preheat oven to 325 degrees. Using a knife or long tined fork, spear pork roast all over, then place on a large piece of heavy duty aluminum foil. Mix together liquid smoke, salt, cumin, coriander and chili powder and pour over roast. Seal tightly, then wrap 1-2 more times in foil. Place in a baking dish with an inch of water in the bottom and bake for 3 hours. Remove from oven, let cool slightly while still wrapped in foil, then shred pork into bite sized pieces, discarding any chunks of fat or gristle. Put shredded pork into a large pot or crock pot and add all remaining ingredients except the cheese. Stir together, cover and let simmer for an hour to bring all of the flavors together. Serve with cheese as a garnish.
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