Posole Verde Recipe

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With fresh tomatillos, green chilies and hominy, this hearty, healthy soup nods to authentic Mexican fare. Family and friends frequently request it when they’re invited for dinner.
TOTAL TIME: Prep: 30 min. Cook: 7 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 7 hours
MAKES: 8 servings

Ingredients

  • 1 pork tenderloin (1 pound), cubed
  • 1 package (12 ounces) fully cooked Johnsonville® Chicken Sausage Cajun Style, sliced
  • 8 tomatillos, husks removed and cut into 1-inch pieces
  • 2 cans (14 ounces each) hominy, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 3 cans (4 ounces each) chopped green chilies
  • 1 large red onion, quartered and sliced
  • 2 tablespoons brown sugar
  • 3 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • Minced fresh cilantro, optional

Directions

  1. In a 6-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8-10 hours or until pork is tender. Sprinkle with cilantro if desired. Yield: 8 servings (3 quarts).
Originally published as Posole Verde in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p63

This recipe pairs well with a light red wine.

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