New Mexico Posole (Crockpot) |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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This recipe came from the San Antonio Express News. NOTE: the dried red chile peppers ARE NOT hot peppers. You can use dried red New Mexico chile(warmer), California chile: Anaheim (milder) , or dried ancho (pasilla) chile if you can find them. You can use a medium red chile sauce, and it will work too, if you can't find the dried peppers. Ingredients:
1 lb pork chop |
1 (26 ounce) box beef broth |
3 large garlic cloves, chopped |
1/2 onion, chopped |
1 teaspoon cumin |
salt, to taste |
pepper, to taste |
4 dried hot red chili peppers, crumbled (or use about 1/2 cup a medium red chile sauce) |
1/4 teaspoon oregano |
2 (20 ounce) cans white hominy |
Directions:
1. Sear pork chops in a skillet until brown and golden. Place in crockpot with broth, garlic, onion, cumin, salt, pepper, red chiles or sauce and oregano. Add a small amount of water to skillet in which pork chops were cooked to collect leftover juices; pour into crockpot, adding additional water as needed to make a good broth.
2. Cook on low for at least 4 hours. Taste broth and adjust seasonings as desired.
3. Remove pork and place on cutting board. Remove bones and extra fat and cut meat into bite-size pieces. Put pork back into broth, add hominy and continue cooking for 1 more hour.
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