Diane Henderiks’ Crock Pot Posole
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
- Cut pork loin in 1/2-1 inch pieces – whatever your preference.
- 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.
- While pork is cooking add the next 5 ingredients (hominy through oregano) to crock pot and stir.
- Add pork mixture to crock pot, stir, cover and cook on high for 2 hours stirring occasionally.
- 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.
- Stir in 1/2 cup of chopped cilantro.
- 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.
- Season to taste with salt and pepper.
- Serve with remaining chopped cilantro, diced avocado, lime wedge and your favorite hot spice on the side.