Pork Posole with Green Chilies

Cooking With Rania - "Recipes with a Mexican Flavor"
KDKA Pittsburgh Today Live 1/18/2012

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Pork Posole with Green Chilies

2 pounds pork tenderloin cut into 1 inch cubes
1/4 cup olive oil
2 large onions, peeled and chopped
2 red peppers, seeded and chopped
1 small jalapeño pepper, seeded and chopped
2 tablespoons ground cumin
2 tablespoons Ancho chili powder
2 tablespoons peeled, chopped garlic
1 - 15 ounce can chopped green chilies
1 cup crushed tomatoes
2 quarts low sodium chicken broth
1 - 28 ounce can golden or white hominy
Sea salt and freshly ground black pepper

¼ cup roughly chopped cilantro leaves
½ cup chopped scallions
Sour cream

Pour the oil into a large, heavy-bottomed pot and heat over medium heat.

Season the pork cubes with salt and pepper. Add to the pot and sauté in until well-browned. Using a slotted spoon, transfer the pork cubes to a bowl and set aside.

Add the onions, red pepper and jalapeño to the pot and brown until golden, which takes approximately seven minutes.

When the onion begins to caramelize, return the pork cubes to the pot, sprinkle with the cumin and Ancho chili powder, stir in the garlic, green chilies and tomatoes.

Add the chicken broth plus 2 cups of water, stir and bring it to a boil over high heat. Lower then heat and let the Posole simmer, partially covered, for one hour.

Add the hominy. Continue to cook until the pork is tender, which takes approximately 15 minutes.

Taste and adjust the seasoning and serve with cilantro, scallions and sour cream as a topping.

Serves: 8

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