Easy Posole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 pound pork roast (shoulder roast or Boston butt), trimmed
2 large onios, chopped
1 (15-ounce) can mild green chile enchilada sauce
4 (4-ounce) cans chopped green chiles
1 (15-ounce) can reduced-sodium chicke broth
1/2 teaspoon dried oregano leaves
8 garlic cloves, minced
2 (15-ounce) cans white hominy, undrained
2 1/2 tablespoos chipotle adobo sauce (from a ca of chipotle peppers)
Sliced radishes, chopped cilantro and crumbled queso fresco cheese
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Directions: |
Directions:1. Place pork roast in large slow cooker. Add onion and next five ingredients (onion through garlic).
2. Cook on medium heat 6 to 8 hours, until meat is fork tender. Remove meat and sred using two forks. Place meat back in slow cooker. Add hominy and adobo sauce.
cook 30 miutes.
3. Serve in individual bowls topped with radishes, cilantro and a crumble of cheese.
Makes 13 cups.
Serves 8
Serve with warm flour or corn tortillas.
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Personal
Notes: |
Personal
Notes: Dear Mr. Ward,
This recipe is absolutely delicious! I hope you enjoy it and know that we will miss you. Mrs. Mount always used to tell me that you were a very good person and I agree 100%. You are an outstanding principal but above all, you are a great human being. Thank you for giving me the opportunity to work for you and for creating The Fleming Island Way.
Sincerely,
Mrs. Brasfield
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