Green Pozole

Name: Green Pozole
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 0
Ingredients: 1 dried pasilla chile (chile negro); 2 (14.5-ounce) cans chicken broth, divided; 1 pound HORMEL® ALWAYS TENDER® pork tenderloin, cut into 1-inch cubes; 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; 2 (15-ounce) cans hominy, drained; 1 cup HERDEZ® Salsa Verde; 1 large onion, diced; 1 (4.25-ounce) can diced green chilies; 1 tablespoon ground cumin; 2 teaspoons Mexican oregano; 2 cloves garlic, minced; 1 bay leaf; Suggested toppings: Shredded cabbage, sliced radishes, chopped onions, cheese, and chopped cilantro

Easy Meals

Total time

5 hr 30 min

Prep Time

30 min

Cook Time

5 hr

Cook Method

Slow Cook

Dish Type

Soups, Stews & Chili

Ingredients


1	dried pasilla chile (chile negro)
2	(14.5-ounce) cans chicken broth, divided
1	pound HORMEL^® ALWAYS TENDER^® pork tenderloin, cut into 1-inch cubes
1	pound boneless, skinless chicken breasts, cut into 1-inch cubes
2	(15-ounce) cans hominy, drained
1	cup HERDEZ^® Salsa Verde
1	large onion, diced
1	(4.25-ounce) can diced green chilies
1	tablespoon ground cumin
2	teaspoons Mexican oregano
2	cloves garlic, minced
1	bay leaf
	Suggested toppings: Shredded cabbage, sliced radishes, chopped onions, cheese, and chopped cilantro

Directions

In a small bowl, soak dried chile in enough boiling water to cover 20 to 30 minutes or until softened.
Drain well and remove the stem.
In a food processor, place soaked chile and 1 cup chicken broth. Puree until smooth.
In a slow cooker, pour pureed chile mixture. Add all remaining ingredients.
Cover. Cook on HIGH setting 5 to 6 hours or until meat is very tender.
Remove bay leaf. Garnish servings with suggested toppings.