Happy Monday & first day of school for Camille today. My birthday was this past Friday, August 19th. I can’t believe that I am 25 it seems so surreal. Today I thought I would share the recipe to the Verde (green) Pork Posole with you all today.

Posole is a traditional stew or soup derived from Mexico. Typically it is red but I decided to make it with green salsa instead. I have never made this before so the way I made it came out great but I am going to tweak it some. I didn’t buy enough peppers for the recipe so I will make sure to include more for you all. Of course if you don’t like it all that spicy stick with less peppers. I slow cooked mine in the crock pot overnight for 8 to 9 hours. You can also start this in the morning and let it slow cook all day, it’s up to you. I did mine at night because having baby Sammy and another baby that I watch during the day it would have been a task to get this done. Yes it is summer and I made a hot stew, but it was so good. I will be making this again soon. Of course I used Pinterest for some inspiration. Pinterest has to be one of my best search engines by far, I love it for all kinds of inspiration. I took inspiration and then made it my own.

Recipe

• 3 pounds of pork shoulder, cubed
• 2 1/2 quarts of chicken stock
• 2 tablespoon of olive oil
• 1 pound of poblano peppers
• 1 pound of Anaheim peppers
• 1 whole red onion- diced
• 4 minced garlic cloves
• 1 teaspoon smoked paprika
• 2 cans of white hominy – 30 oz
• 1/4 a cup of cilantro – chopped
• 1  1/2 tablespoon of cumin
• 1 tablespoon Mexican oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 limes – sliced

1. Use the broiler from your oven, it usually heats up to about 500* F. Set your peppers on a foil wrapped tray and use 1 tablespoon of the olive oil to dress the peppers. You will need to turn your pepperd after 3 minutes repeatedly until the skin has blackened.
2. Place the peppers in a  large ziplock bag so they will steam and it will be easy to remove the skins. Once they have cooled down remove the skins, stems, and seeds.
3. You will want to add all the peppers to a food processor or blender and blend until it is like a smooth consistency. Add this mixture to the bottom of the crock pot
4. The last of the olive oil add it to a pan using medium heat and use 3/4 of your diced onion and saute them until they are translucent/clear  about 3 minutes and then add your garlic until it becomes aromatic. Make sure to not burn them and then add this mixture to your crock pot
5. At this time you can add your cubed pork, salt, pepper, cumin, oregano, smoked paprika & your chicken stock. Leave the hominy out until 30 minutes before serving.
6. Set your crock pot on low and let it sit for 8-9 hours.
7. Serve with red onion and cilantro garnish with a little bit of fresh squeezed lime

Servings: 6-8 bowls

Once I was ready to serve mine the pork was amazingly tender it just fell apart and was so perfect. The only thing that I did before I served it was strain the juice because the pork was so tender there was small little pieces of it that I wanted to be gone. I am just weird person lol. I will definitely be making this again like I said, and I also want to try it with chicken as well. What are some of your favorite dishes that you make?

Thanks for stopping by the blog today I hope you all have a great Monday!