Both At Once Fiest Day Posole Green Chile Stew Recipes

Steps:

• Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.

Steps:

• Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired; season with salt and pepper. Cover; simmer until pork is tender and white, 45 minutes. Stir in remaining 1 tablespoon cilantro; serve.

Steps:

• Warm a large heavy skillet over medium high heat; sprinkle the meat with salt and pepper.
• Add the seasoned meat to warmed skillet and cook stirring frequently until lightly browned.
• Lower the heat to medium and add the onion and garlic.
• Sauté until the onion is tender, about 5 minutes.
• Place the contents of the skillet into the crock-pot and add remaining ingredients.
• If using canned posole, wait until the last 2 hours to add to the crock-pot.
• Cover and simmer for 4 to 6 hours (depending on your crock-pot the cooking time may need to be increased), until the posole has popped and is tender.
• During the last few hours of cooking, it may be necessary to add the warm water or additional chicken stock; the dried posole will absorb the stock as it cooks.
• Salt the stew to taste, garnish with additional cilantro if desired and serve.