This is just the perfect meal for fall season, and beyond.
- 2 Lbs. boneless pre-cut pork for pozole, otherwise, cut into 1- to 1 1/2-inch pieces
- 1 Lb. tomatillos, husked and halved
- 1 poblano chile, stemmed, quartered, seeds and veins removed
- 1 jalapeno chile, stemmed, halved, seeds and veins removed
- 1/2 C cilantro leaves, coarsely chopped
- 6 cloves garlic, mashed with skin
- 2 small onions, 1 cut into 6 or 8 chunks and 1 cut into 1/2-inch dice
- 2 C organic chicken stock, divided
- Kosher or Sea salt and freshly ground black pepper
- 2 T EVOO (or canola oil, or other neutral-flavored oil), divided
- 1 25-oz. cans hominy, drained
- 1 1/2 t dried oregano
- In a blender, combine tomatillos, poblano, jalapeno, cilantro, garlic and onion; pulse to coarsely chop. Add 1 cup of chicken stock and puree.
- In a large skillet over medium-high heat, warm 1 tablespoon of oil. Add tomatillo mixture and bring to a boil. Reduce to medium and cook, stirring occasionally, until the sauce thickens and becomes medium green, about 20 minutes. Remove from heat, add salt and pepper to taste, and set aside.
- While the tomatillo mixture is cooking, in a Crock-pot Multi-Cooker (preheated to ‘Brown/Saute’ 30 minute setting) warm remaining 1 tablespoon of oil. Add half the pork and cook until browned on all sides, about 5 minutes. Use a slotted spoon to remove browned pork to a plate and set aside. Repeat with remaining pork.
- Add diced onion to the pot and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Add remaining 1 cup of chicken broth, scraping up any browned bits. Add tomatillo mixture, pork, hominy and oregano and switch the Crock-pot Multi-Cooker setting to Meat/Stew. It will automatically time to 30 minutes. Personally, with pork (or chicken) I like to add another 15 minutes to the timer, for a total of 45 minutes. Add salt and pepper to taste.
Serve pozole topped with suggested garnishes:
- For garnish, add diced or sliced avocado, shredded lettuce or cabbage, chopped onion, chopped cilantro, sliced radishes, lime wedges, and/or tortilla chips.
- For this personal recipe, as you can see, I topped the pork pozole over steamed white rice. I also like to dab a little bit of hot sauce for that extra spice!