Green Chile Posole
This recipe combines parts of my nanny’s recipe and my mother’s. I learned both of them when I was very young. An optional sprinkling of queso fresco over the top is an absolute delight in my opinion. —Jaime Love, Las Vegas, Nevada
Ingredients
- 1 pork tenderloin (1 pound), cut into 1-in. pieces
- 2 cans (15 ounces each) hominy, rinsed and drained
- 1 can (4 ounces) chopped green chiles
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chicken broth, divided
- 3 tomatillos, husked and chopped
- Optional toppings: Sliced avocado, jalapenos and radishes, and lime wedges, chopped cilantro and sour cream
Directions
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1Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining 1/4 cup broth in a blender; stir into pork mixture.
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2Cook, covered, on low until pork is tender, 4-5 hours. Serve with toppings as desired.
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