Dougs Green Chili Posole Stew
From choclytcandy 14 years agoIngredients
- 4-5 pound boneless pork shoulder roast shopping list
- 5 tablespoons Mesquite liquid smoke shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons cumin shopping list
- 1 teaspoon coriander shopping list
- 2 teaspoons chili powder shopping list
- 1 14-ounce cans beef broth (low fat, low salt) shopping list
- 1/2 cup extra virgin olive oil shopping list
- 2 28-ounce cans cooked hominy shopping list
- 1 bunch cilantro, leaves only finely chopped shopping list
- 4 ounces hot green tomatillo salsa shopping list
- 2 14-ounce cans stewed Mexican tomatoes shopping list
- 3 bunches scallions (about 20), finely chopped shopping list
- 1 tablespoon cumin shopping list
- salt and pepper to taste shopping list
- 2 14-ounce cans green enchilada sauce shopping list
- 3 6-ounce cans chopped fire roasted chilies shopping list
- Shredded mexican cheese, for garnish shopping list
How to make it
- Preheat oven to 325 degrees. Using a knife or long tined fork, spear pork roast all over, then place on a large piece of heavy duty aluminum foil. Mix together liquid smoke, salt, cumin, coriander and chili powder and pour over roast. Seal tightly, then wrap 1-2 more times in foil. Place in a baking dish with an inch of water in the bottom and bake for 3 hours. Remove from oven, let cool slightly while still wrapped in foil, then shred pork into bite sized pieces, discarding any chunks of fat or gristle. Put shredded pork into a large pot or crock pot and add all remaining ingredients except the cheese. Stir together, cover and let simmer for an hour to bring all of the flavors together. Serve with cheese as a garnish.
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