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Monday, March 24, 2014

RECIPE: Pork Posole

Posole is a common Mexican stew which varies from region to region in Mexico.  I enjoy it with pork, but try it with chicken pieces or shrimp.  In the slow cooker, it is one of those easy, delicious weekend meals that will fill your home with great aromas.  Serve with some crunchy tortilla chips or crusty bread and a dollop of sour cream.

1 tbsp. canola oil
(1-pound) pork tenderloins, cut into 1 1/2-inch pieces
4 fat-free, lower-sodium chicken broth 
1 medium chopped onion (about 1 medium)
2 carrots, chopped 
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1/4 tsp. ground cloves
1/8 tsp. crushed red pepper
large garlic cloves, minced
(15.5-ounce) cans white hominy, rinsed and drained (Bush's Best is always a good choice)
(4.5-ounce) cans chopped green chiles, undrained
1 cup packaged angel hair slaw
4 radishes, thinly sliced radishes
1/2 cup diced peeled avocado
limes, each cut into 4 wedges
  • In oil, brown your pork cubes with the minced garlic
  • Combine pork, broth, onion, carrot, beans, chiles, and spices in slow cooker
  • Cook on LOW for 8 hours
  • Ladle posole into bowls, top with slaw, radishes, and avocado
  • Serve with lime wedges
  • ENJOY!

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