Easy Green Chile Posole Pork Chops Recipe

Easy Green Chile Posole Pork Chops Recipe

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Easy Green Chile Posole Pork Chops Recipe

I tried this recipe and say it’s Family Tested & Approved!. Not only is it tasty, but it’s made in a slow cooker too.  My family absolutely LOVES this recipe! I use goat cheese with the cilantro for garnish and cut the cayenne pepper in half. Serve with warm, buttery tortillas and it’s fabulous!

Ingredients

  • 1-2 lb pork loin cut in 1-inch pieces
  • 1 onion, coarsely chopped
  • 5 tomatillo, quartered
  • 28 oz canned white hominy (2 14 oz. cans) drained
  • 1 1/2 c frozen corn
  • 3 Tbsp chopped cilantro (plus more for garnish)
  • 5 c chicken broth, low salt
  • 1 1/2 c chopped green chilies (canned)
  • 3 Tbsp minced garlic
  • 4 tsp red chili powder
  • 2 tsp cayenne pepper
  • 1 Tbsp crushed red pepper
  • 1 Tbsp oregano, dried
  • 2 Tbsp canola oil
  • coarse salt
  • black pepper
  • 10 oz cotija cheese (crumbled) for garnish

In skillet, heat oil to shimmer and add pork, onion, garlic, salt and crushed.

In skillet, heat oil to shimmer and add pork, onion, garlic, salt and crushed red pepper. Sauté meat and onion mixture until onions are translucent and the pork juices run clear.

Remove contents of skillet to a slow cooker. Deglaze skillet with 1 cup of…
Remove contents of skillet to a slow cooker. Deglaze skillet with 1 cup of broth and add this to slow cooker as well.

Add tomatillos, 1 can of hominy, cilantro, oregano, broth, green chilies and spices to.

Add tomatillos, 1 can of hominy, cilantro, oregano, broth, green 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. Reduce to low/warm and cover and heat for an additional 2 hours.
30 minutes before service, raise temp back to high and add last can of…
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. Ladle into bowls and garnish with fresh cilantro and Cotija cheese. Serve with warm tortillas.