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Green Chile Posole

Total Time

Prep: 10 min. Cook: 4 hours

Makes

6 servings (2 qt.)

This recipe combines parts of my nanny’s recipe and my mother’s. I learned both of them when I was very young. An optional sprinkling of queso fresco over the top is an absolute delight in my opinion. —Jaime Love, Las Vegas, Nevada
Green Chile Posole Recipe photo by Taste of Home

Ingredients

  • 1 pork tenderloin (1 pound), cut into 1-in. pieces
  • 2 cans (15 ounces each) hominy, rinsed and drained
  • 1 can (4 ounces) chopped green chiles
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken broth, divided
  • 3 tomatillos, husked and chopped
  • Optional: Sliced avocado, lime wedge, sliced jalapenos, sliced radishes, chopped cilantro and sour cream

Directions

  1. Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining 1/4 cup broth in a blender; stir into pork mixture.
  2. Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.

Nutrition Facts

1-1/3 cups: 173 calories, 3g fat (1g saturated fat), 46mg cholesterol, 1457mg sodium, 17g carbohydrate (1g sugars, 4g fiber), 17g protein.

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