Posole With Chicken & Pork

Posole or Pozole (both spellings are correct). This is a traditional Southwestern savory stew made with a specific variety of corn , pork chicken and/or beef and green chile. It’s a hearty, authentic meal, perfect for anytime. This recipe is derived from #8545, but I made so many changes I decided it was worthy of a new recipe especially since it turned out so wonderful and it's a healthier version.

• Ready In: 3 hrs 45 mins
• Serves: 12

Ingredients

• 2  tablespoons olive oil
• 1  whole  rotisserie  roasted deli chicken, de-boned and cut up
• 1  lb country-style boneless pork ribs
• 1 (32 ounce) container low sodium chicken broth
• 12  ounces water
• 3  medium  white onions (chopped)
• 8  garlic cloves (minced)
• 2 (14 ounce) containers  frozen green chilies (roasted, peeled & chopped)
• 1⁄4 teaspoon  garlic salt
• 1⁄2 teaspoon cumin
• 1  tablespoon Mexican oregano
• 2 1⁄2 ounces  Menudo Spice Mix
• 1  bunch cilantro (chopped, including stems)
• 1 (32 ounce) can hominy (drained)
• 1 (15 ounce) can hominy (drained)
•  salt
•  black pepper

Directions

1. Cube the pork (you can use pork roast as well) and brown it in 2 tablespoons olive oil in a 5 quart sauce pan or pot over medium heat.
2. Add onions, garlic and saute until tender.
3. Add chicken.
4. Add water and broth, stir well.
5. Place 1 tub of green chiles in blender and puree. Them add to pan.
6. Add second tub to pan.
7. Add garlic salt, cumin, Mexican oregano and menudo spice mix. I used all but about 1 tablespoon of the menudo mix. I suggest adding small amounts until it is strong enough. Stir well.
8. Add cilantro.
9. Lower heat and simmer 3 hours.
10. Add hominy and simmer until warm throughout. About 15 minutes.
11. Salt and pepper to taste.
12. I have found the frozen green chiles and menudo mix at Kroger Signature & Wal-Mart grocery stores.
13. Actually I used a whole Beer Can Chicken off my smoker that most of the fat had been cooked off. I tossed the skin. That is why I suggested using rotiserie chicken.