Posole Verde

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1 boneless pork shoulder (2 1/2 lbs.), trimmed of fat, cut into 1 inch pieces

2 teaspoons ground cumin

3/8 teaspoon salt

1/2 teaspoon pepper

1 tablespoon olive oil

3/4 cup progresso chicken broth (from 32 oz. carton )

2 cans (28 oz. each) whole tomatillos, drained

3 large onions, chopped (3 cups)

4 cloves garlic, finely chopped

2 cans (4.5 oz. each) old el paso chopped green chilies

1 tablespoon sugar

1 can (29 oz.) white hominy, drained, rinsed

sour cream, if desired

chopped fresh cilantro, if desired

sliced jalapeno chiles, if desired

sliced radishes, if desired


1. Spray 5 to 6 quart slow cooker with cooking spray. Sprinkle pork with 1 teaspoon of the cumin, the salt and pepper. In 12 inch skillet, heat oil over medium-high heat. Add haf of the pork, cook about 6 minutes, stirring occasionally until browned on all sides. Remove pork with slotted spoon, place in slow cooker. Repeat with remaining pork. Add broth to skillet, cook 1 minute, scraping to loosen brown particles. Pour into slow cooker.

2. Place tomatillos in food processor. Cover, process until smooth. Add to slow cooker. Stir in onions, garlic, green chilies, sugar and remaining 1 teaspoon cumin. Cover, cook on low heat setting 6 hours. Stir in hominy into slow cooker. Cover, cook 1 hour longer. Garnish individual servings with sour cream, cilantro, jalapenos and radishes

Bon Appetit!

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