A quick version of pork posole
If you make a large pork shoulder in the crock pot, then there are many other dishes you can easily throw together throughout the week utilizing that meat & saving yourself time.
The pork will take approx. 6-8 hrs. in crock pot. The posole approx. 15-18 min.
Recipe:
Ingredients:
For the meat: pork shoulder, carnitas seasoning (@sietefoods found it @sprouts ), paprika, chili powder, sea salt, oregano, onion & lemon.
For this variation on posole (if you are looking for an authentic version of this delicious dish, this is not it, but I do try to honor the spirit of it) – quantities listed will produce 2-3 servings, so adjust accordingly:
3 cups organic low sodium chicken or vegetables stock, 1 can diced tomatoes & green chiles, 1 can @juanitasfoods Mexican style hominy, 1/2 medium onion, 4 cloves garlic, juice of 1 lime, kale (from @mancelife beautiful garden), cumin, Mexican seasoning blend, oregano, sea/kosher salt.
For the toppings: jalapeño & sweet peppers, avocado (from my generous friend @jimtastic_baconmaster_n_pizza ), shredded cheese, lime slices. Suggestions: cilantro, shredded red cabbage, sliced radishes, scallions, sour cream, etc.
Preparation:
Meat: Place onion slices at bottom of crock pot. Rinse & pat dry pork. Season well on both sides with carnitas seasoning & add (to taste) a little more sea salt, paprika, chili power & dried oregano. Place on top of onion slices & add lemon slices. Cook on low for approx. 6-8 hrs. depending on size of meat. Shred meat apart with 2 forks once done.
Posole: Over medium heat, heat soup pot, add a little olive oil. Sauté the onions, then the garlic. Add the diced tomatoes & green chiles. Mix well, add stock, then rinse & add the hominy. Season well & bring to a boil. Turn down heat to a simmer & add carnitas. Squeeze the juice of one lime in & cook on low for a couple of minutes so flavors blend well. Take off heat & add the roughly chopped kale.
Serve with the toppings & slice of lime. Enjoy!
#inthekitchenwithnora
