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Enjoy…
- Chez
• 1-2 lbs. lean pork loin, cut into 1” cubes
• 1 onion, coarsely chopped
• 5 tomatillos, quartered
• 2-14 oz. cans, white hominy, drained
• 1 ½ cups, frozen corn
• 3 tbsp. chopped cilantro (plus more for garnish)
• 5 cups low-sodium chicken broth
• 1 – 1 ½ cup Chopped green chilies
• 3 tsp. minced garlic
• 4 tsp. dark chili powder
• 2 tsp. Cayenne pepper
• 1 tbsp. dried oregano
• 2 tbsp. Canola oil
• 1 tbsp. Crushed red pepper
• Coarse salt
• Fresh ground pepper
• 5 tbsp. crumbling Mexican cheese for garnish (Cacique® Cotija works VERY WELL!)
1) In skillet, heat oil to shimmer and add pork, onion, garlic, salt and crushed red pepper
2) Sauté meat and onion mixture until onions are translucent and the pork juices run clear.
3) Remove contents of skillet to a slow cooker. Deglaze skillet with 1 cup of broth and add this to slow cooker as well.
4) Add tomatillos, 1 can of hominy, cilantro, oregano, the remaining broth, chilies and spices to slow cooker. Turn cooker on medium, giving a stir after about 1 hour. Check for seasoning and add additional as necessary.
5) Reduce to low/warm and cover and heat for an additional 2 hours.
6) 30 minutes before service, raise temp back to high and add last can of hominy and frozen corn. Check for seasoning and add additional as necessary.
7) Ladle into bowls and garnish with fresh cilantro and Cotija cheese. Serve with warm tortillas.
