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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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This version of the traditional Mexican pork stew is made in a slow cooker with prepared chicken broth, salsa, canned green chilies, and, of course, hominy. Ingredients:
1 dried pasilla chile (chile negro) |
2 (14.5 ounce) cans chicken broth |
1 cup herdez® salsa verde |
1 pound always tender® pork tenderloins, cut into 1-inch cubes |
1 pound chicken breast, cut into 1-inch cubes |
1 large onion, diced |
2 cloves garlic, minced |
1 bay leaf |
2 teaspoons dried mexican oregano |
1 tablespoon ground cumin |
1 (4.25 ounce) can diced green chiles |
2 (15 ounce) cans hominy |
Directions:
1. Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth.
2. Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours. Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro.
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