[Magdalen] Pozole recipe.

[Marion Thompson]

If I were to take this as asking for 3 lbs of green chilies it would be 
interesting.  What the heck is chili verde?

Marion, a pilgrim
On 2/22/2015 3:24 PM, M J [Mike] Logsdon wrote:
> At the request of at least one person (maybe just that person, I don't recall), I'm posting what is admittedly an Easy Recipe, but nonetheless a powerfully good one.
>
> First, I used Del Real brand pre-cooked chili verde ( http://www.delrealfoods.com/products/chile-verde ), which is very, very good.  If making one's own, or buying takeout from a local Mexican restaurant, adjust weight accordingly, as much of the Del Real net weight is the sauce.
>
> Second, what I did.
>
> Pozole (slow-cooker)
>
> 3 lbs chili verde
> 2 ~30 oz cans white hominy (drained)
> 2 ~30 oz cans green enchilada sauce (red, if you prefer)
> 3 tbs dried minced onion
> 3 tbs fresh minced garlic
> 1 tbs dried oregano
> Chili powder to taste (I used at least 1 tbs)
> Chicken stock, amount as desired
>
> Since everything's pre-cooked, slow cooker timing is mostly about how disintegrated you like your pork, how soft you require your hominy, and how thick you want your broth.  As mentioned yesterday, I started mine the night before, on low, as for both me and the boy allowing plenty of time both for the hominy to absorb the seasonings, and especially enough time to frequently stir (it doesn't "stick" on the bottom, but it collects there nonetheless) and remove non-meat bits (remaining fat, mostly), is essential.
>
> I should also say that if going the green route, the chili powder renders it nearly, but not totally, red, with still some green noticeable.  The green sauce flavor survives perfectly, though, thankfully.
>
> I added chicken stock a few hours before serving, as it had cooked down a bit too thickly.  The addition of the stock, in this specific case, smoothed out the heat perfectly, and left what for us is a wonderfully balanced overall flavor.
>
> Warning:  This is, of course, a high sodium meal.
>