Posole With Chicken & Pork

• 2 tablespoons olive oil
• 1 whole rotisserie roasted deli chicken, de-boned and cut up
• 1 lb country-style boneless pork ribs
• 1 (32 ounce) container low sodium chicken broth
• 12 ounces water
• 3 medium white onions (chopped)
• 8 garlic cloves (minced)
• 2 (14 ounce) containers frozen green chilies (roasted, peeled & chopped)
• 1/4 teaspoon garlic salt
• 1/2 teaspoon cumin
• 1 tablespoon Mexican oregano
• 2 1/2 ounces Menudo Spice Mix
• 1 bunch cilantro (chopped, including stems)
• 1 (32 ounce) can hominy (drained)
• 1 (15 ounce) can hominy (drained)
• salt
• black pepper

1. Cube the pork (you can use pork roast as well) and brown it in 2 tablespoons olive oil in a 5 quart sauce pan or pot over medium heat.
2. Add onions, garlic and saute until tender.
3. Add chicken.
4. Add water and broth, stir well.
5. Place 1 tub of green chiles in blender and puree. Them add to pan.
6. Add second tub to pan.
7. Add garlic salt, cumin, Mexican oregano and menudo spice mix. I used all but about 1 tablespoon of the menudo mix. I suggest adding small amounts until it is strong enough. Stir well.
8. Add cilantro.
9. Lower heat and simmer 3 hours.
10. Add hominy and simmer until warm throughout. About 15 minutes.
11. Salt and pepper to taste.
12. I have found the frozen green chiles and menudo mix at Kroger Signature & Wal-Mart grocery stores.
13. Actually I used a whole Beer Can Chicken off my smoker that most of the fat had been cooked off. I tossed the skin. That is why I suggested using rotiserie chicken.

olive oil, rotisserie, countrystyle, chicken broth, water, white onions, garlic, containers, garlic salt, cumin, oregano, cilantro, hominy, hominy, salt, black pepper

Taken from www.food.com/recipe/posole-with-chicken-pork-169485 (may not work)