http://www.dianehenderiks.com/wp-content/uploads/2013/07/posolesquare.jpg 1666 2080 Diane Henderiks http://220.127.116.11/~dianehen/cms/wp-content/uploads/2013/04/horizontal-logo1.png Diane Henderiks2012-09-09 15:52:472015-02-03 09:31:48Diane Henderiks' Crock Pot Posole
Diane Henderiks’ Crock Pot Posole
- 2lb pork loin
- 1 tablespoon canola oil
- 1 onion (coarsely chopped)
- 4 cloves garlic (minced)
- 2 Poblano peppers (seeded and diced)
- 3 cups 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 cube 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.