SAUTE

2 pounds pork loin

1 tablespoon canola oil

1 onion, coarsely chopped

4 garlic cloves; minced

2 Poblano peppers; seeded and diced

IN CROCK POT

3 cups of white hominy

5 cups low sodium chicken broth

6 cups baby spinach; coarsely chopped

2 tablespoons chili powder

1 tablespoon dried oregano

3 tablespoons broth from crock pot

2 tablespoons whole wheat flour

1 cup chopped cilantro  – save half for garnish

salt and black pepper

1. Cut pork loin in 1/2-1 inch pieces – whatever your preference.
2. Heat oil in large skillet over medium heat. Add pork, onion, garlic, Poblano and sauté until veggies are soft, liquid is removed and pork begins to brown, about 5-8 minutes.
3. While pork is cooking add the next 5 ingredients (hominy through oregano) to crock pot and stir.
4. Add pork mixture to crock pot, stir, cover and cook on high for 2 hours stirring occasionally.
5. In small bowl, whisk flour with broth. Slowly pour mixture into crock pot while whisking constantly.  The posole mixture will get stuck in the whisk a bit just keep whisking until flour mixture is smoothly incorporated.
6. Stir in 1/2 cup of chopped cilantro.
7. Reduce to low, stir, cover and heat for another 1-2 hours.  The loin is a lean cut of meat and gets more tender the longer you cook it.
8. Season to taste with salt and pepper.
9. Serve with remaining chopped cilantro, diced avocado, lime wedge and your favorite hot spice on the side.
10. Enjoy!

Serves 6-8

Filed under: cook-this, main protein, one pot meals, recipe spotlight by dhenderiks on 09/09/2012