The Campana Kitchen: Pork Posole Verde
As I’m trying to get myself acquainted with the new site, I’m eating some leftover Posole (a soup of green chilies, pork and hominy) and thought, why not share? Here’s the recipe:
Campana Pork Posole Verde
3 small cans green enchilada sauce
1 small can red enchilada sauce.
2 cans white hominy
2 cans yellow hominy
1.5-2 pounds pork (dark meat is best, cheaper the better)
1 fresh Jalepeno pepper
1 large onion
3 cloves of garlic
1 quart of chicken broth
2 Tbsp of corn meal
1 ingredient of your own choosing, why not?
Brown the pork in a dutch oven to a dark crust on the outside. Add all enchilada sauce, chicken broth. Bring to a boil, reduce to a simmer, and cover. Chop onion, jalepeno, and garlic, open and drain cans of hominy, set aside. After the pork has simmered for about 45 minute, remove the pork and set aside. Add all other ingredients to the pot, simmer. As soon as the pork is cool enough to handle, chop into 1 cm cubes. Add back to the pot. Add corn meal, simmer for about 30 minutes on low, stirring occasionally.
Serve as a meal or a side dish. Awesome leftovers.