Monday, January 20, 2014
Crockpot Pork Posole
I seriously under-use my crockpot. I don't even know why, but I just don't ever think of things to cook in it. It really is a wonderful way to cook up something warm and cozy, especially during the winter time when comfort food, warm and tasty are key words!
Anyway, I love soups and I love the flavors of Mexican-types foods; one of my favorites! So this posole is right up my alley. It is nice and brothy with tender pork and veggies. Also delightfully contrasted with a little bit of crunch from some freshly shredded cabbage and radishes. Everything is topped with cilantro, avocado and a squeeze of fresh lime juice. What's not to love!!
Crock Pot Pork Posole
2-3 lb. pork shoulder roast
16-oz chicken stock
1 onion, sliced
1/2 head of garlic (no need to remove paper)
1-2 large jalapenos, cut in half and seeded
3 bay leaves
1 Tbsp. dried oregano
1 1/2 cups diced roma tomatoes
1 30-oz can hominy (yellow or white)
2 large carrots, diced
juice of a lime
salt and pepper
thinly sliced radishes
shredded green cabbage
Cut roast into 3-4 pieces and place in crock pot. Liberally season with salt and pepper. Layer onion, garlic and jalapenos over it. Add the chicken stock, bay leaves and oregano. Cook on high until roast is tender and falls apart.
Remove roast from crock pot and cool long enough to shred it. Remove jalapeno and garlic, taking off skins. Finely dice both and return to crock along with carrots, tomatoes, hominy and shredded pork. Cook another half hour or so, or until carrots are tender.
Add lime juice. Check for seasoning and add salt and pepper as desired.
Ladle hot soup into bowls and garnish as desired.
SOURCE: Adapted from Foodie Crush