Green Pozole

Instructions

Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth.
Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours. Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro.

The Goods

Difficulty: ................. beginners
Preparation: ............ about 30 minutes
Servings: ................. 8

Ingredients

1 dried pasilla chile (chile negro)
2 (14.5 ounce) cans chicken broth
1 cup Herdez Salsa Verde
1 pound Always Tender pork tenderloins, cut into 1-inch cubes
1 pound chicken breast, cut into 1-inch cubes
1 large onion, diced
2 cloves garlic, minced
1 bay leaf
2 teaspoons dried Mexican oregano
1 tablespoon ground cumin
1 (4.25 ounce) can diced green chiles
2 (15 ounce) cans hominy

Health info:
Calories: 250

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