Best Pork Green Salsa With Cheesy Hominy Recipes

PORK AND GREEN CHILE POSOLE RECIPE

Steps:

• Cut the pork into bite size pieces and transfer to a large bowl. Sprinkle with green chile spice blend. Toss to coat the pork pieces. Refrigerate for at least 30 minutes.
• Chop the onion and the garlic.
• Heat a large soup pot over medium heat.
• Heat the oil. When hot, add the pork, onion and garlic. Increase the heat to medium high to brown the meat. Cook and stir for 2 minutes.
• Reduce the heat to medium. Add the water/stock. Bring to a boil. Add the rest of the ingredients, except for the chile and salt.
• Reduce to a simmer. Cook for 45 minutes to an hour or until the pork is just at "pull apart tender".
• Add the green chile and more water if you think it needs it. Stir occasionally.
• Cook for another 30 minutes or until the posole has popped and is tender. Be careful not to over stir the posole. With too much stirring you can break it apart and end up with little pieces of posole.
• Taste. Add more salt if needed.
• Remove from heat and scoop into soup bowls.. Serve with warmed tortillas.

GREEN CHILE PORK POSOLE

Steps:

• In a 3 1/2- or 4-quart slow cooker combine hominy, salsa, broth, chiles, onion, cumin, garlic, oregano, and crushed red pepper. Stir in meat.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
• To serve, sprinkle each serving with cilantro. Serve with tortillas.

PORK STEW IN GREEN SALSA (GUISADO DE PUERCO CON TOMATILLOS)

Steps:

• Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
• Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
• Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.

GREEN CHILI WITH PORK

Steps:

• Purée onion, chiles, and garlic with 1/2 cup chicken broth in a blender.
• Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from pot.
• Add remaining 3 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.
• Add pork, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with pumpkin seeds and cheese.

SALSA VERDE PORK

Steps:

• Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
• Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
• Cook on Low for 5 hours.
• Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.