Good morning friends!
Sorry, it’s been too long since I posted a recipe, but I’ve been getting back into the school routine! Lately, I’ve been reaching for my tried and true friend, the crock pot. So many times in the last month it’s been a real dinner saver! Last nights Green Chile Pork Posole was so yummy and quick and what a wonderful greeting to come home to after a late afternoon soccer game. What is a “posole” you ask? It’s simply a Mexican-style soup, traditionally made with pork and hominy. It does have a little “kick” to it…but the condiments I used to top it can mellow it out a bit. Give this one a try, I think you’ll really like it.
Green Chile Pork Posole
1 15 ou can of hominy (corn that has had the hull and germ removed, found in canned veggie aisle)
1 16 ou jar of salsa verde
2-3 cups of chicken broth
2 4 ou cans of diced green chilies
1 cup chopped onion
1 TBL cumin
4 cloves of minced garlic
1 tsp oregano
1/4 tsp red pepper
1-2 pounds of pork tenderloin, diced into bite size pieces
chopped avocado, low-fat cheese, fat-free plain greek yogurt, crumbled tortilla chips
1. Add all ingredients, except the toppings, to your crock pot and stir. Cook on low all day. (6-8 hours)
2. That’s it! It’s really that simple :)
3. Serve with the yummy toppings. Try the plain, fat-free greek yogurt in place of sour cream. It’s tastes the same and is better for you!
Enjoy your dinner :)
* Recipe adapted from Good & Fresh Magazine