Slow Cooker Pork Posole
Ingredient
-
1 (3 pound) lean boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces
-
1 tablespoon ground cumin
-
1 teaspoon kosher salt
-
1 teaspoon black pepper
-
1 tablespoon neutral oil, such as canola or avocado
-
1 ½ cups chopped poblano chiles (from 2 chiles)
-
1 ½ cups chopped yellow onions (from 1 onion)
-
4 cups unsalted chicken stock
-
1 (15 ounce) can white hominy, drained and rinsed
-
1 (15 ounce) can no-salt-added pinto beans, drained and rinsed
-
1 cup salsa verde
-
¼ cup Thinly sliced radishes
-
¼ cup Thinly sliced scallions
-
1 tablespoon Fresh oregano leaves
Direction
-
Sprinkle the pork evenly with the cumin, salt, and black pepper. Heat the oil in a large skillet over medium-high. Add half of the pork to the skillet; cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining pork.
-
Add the poblano chiles and onions to the skillet. Cook, stirring often, until the vegetables are almost tender and lightly caramelized, about 5 minutes. Add 1/2 cup of the stock to the skillet. Cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet; transfer to the slow cooker. Stir in the hominy, pinto beans, salsa verde, and remaining 3 1/2 cups stock. Cover and cook on LOW until the pork is tender, 7 to 8 hours. Skim the fat from the surface of the soup. Mash some of the beans and hominy with a potato masher. Ladle the soup into bowls. Serve with the sliced radishes, scallions, and oregano leaves, if desired.
