Crock-Pot Pork Posolé

From the kitchen of One Perfect Bite...A traditional Posolé is a spicy stew that's made from hominy, chilies and some type of meat or poultry. Hominy is dried corn that has been softened by soaking it in a mild lye solution. The process separates the hull and germ from the kernel, leaving behind corn kernels that can then be dried and reconstituted for cooking at another time. Hominy is the foundation on which a good posolé is based. The soupy stew is very popular in Mexico and the desert Southwest and, when it's properly made, it can be delicious. I've decided to serve posolé, along with Sonoran hot dogs and super nachos to our guests on Super Bowl Sunday. I hasten to add that my version of this famous stew is not traditional. I add peanut butter and a mole sauce to mine which gives it a more distinctive and unusual flavor. I first tasted the stew with these additions at a competition, and, once I'd sampled it, I knew I would have to incorporate them into my own recipe. I really love this dish. It's a great way to feed a crowd who might be tired of chili, and it is even easier to make. If you wish, the stew can be braised in the oven, rather than cooked in a crock-pot. My only caution is a reminder. While, you can always add more heat, once the chilies are in the pot they are there to stay. So, please use the jalapenos judiciously. Most of you will love this stew. Here's the recipe for those of you who would like to try it.

Crock-Pot Pork Posolé...from the kitchen of One Perfect Bite, inspired by Marybeth Mank

Ingredients:
2 tablespoons extra virgin olive oil
2 pounds boneless pork shoulder, cut into 1-inch pieces
1 large white onion, chopped
3 cloves garlic, minced
3 medium carrots, peeled and cut into 1/2-inch
1 red bell pepper, seeded and cut into 1/2-inch dice
2 (14.5-oz.) cans hominy, white or gold, drained and rinsed
1 (14.5-oz.) can diced tomatoes, undrained
1 (15.5-oz.) can kidney beans, undrained
2 tablespoons diced jalapeno or other green chilies
2 tablespoons tomato paste
1/4 cup creamy peanut butter
1/2 cup jarred prepared mole (mole can be found in Latin section of your grocery store) the grocery store]
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
4 cups reduced sodium chicken broth
Optional Garnish:
Sour cream
Fresh chopped cilantro

Directions:
1) Spray 5-quart crock-pot with nonstick cooking spray. Heat olive oil in a large skillet set over medium heat. Add pork and saute until browned on all sides, about 10 minutes. Transfer to crock-pot. Add onions, carrots and garlic to pan and cook until softened, about 5 minutes. Transfer to crock-pot. Stir in bell pepper, hominy, tomatoes, kidney beans and jalapenoes. Mix well.
2) In a separate bowl, combine tomato paste, peanut butter, mole sauce, cumin, oregano, chili powder, cinnamon and 2 cups chicken broth. Whisk until thoroughly combine.Stir in remaining 2 cups broth. Pour over mixture in crock-pot and stir to combine.
3) Cover crock-pot and cook on LOW for 6 hours, or on HIGH for 3 hours. The completed posolé should have the consistency of a stew. If it is too thick, thin with additional chicken broth or water. If too watery, dissolve 2 tablespoon of flour in 1/4 cup broth. When smooth add 2 cups of liquid from stew and stir until smooth. Return to pot and cook until posolé comes to a simmer and thickens slightly, about 10 minutes. Ladle into warm bowls and garnish with sour cream and cilantro. Serve with warm tortilla or cornbread. Yield: 8 to 10 servings.

You might also enjoy these recipes:
Mexican Chicken Wrap - The Life of a Foodie and Her Family
Chicken Tortilla Casserole - Christine's Cuisine
Tostadas - The Farmer's Wife
Caldo de Res - Cooking in Mexico
Mole Chicken - Real Food Whole Health
Tortilla Soup - Katy's Kitchen

This post is also being linked to:
Crock Pot Wednesday at Dining with Debbie