Posole: Pork And Hominy Soup

• 2 Tablespoons Butter
• 1 whole Large Onion, Diced
• 3 cloves Garlic, Minced
• 2 whole Jalapenos, Seeded And Diced
• 3 teaspoons Cumin
• 1-1/2 teaspoon Oregano
• 1/2 teaspoons Black Pepper
• 3 cups Cooked Pork, Like Carnitas
• 1 cup Roasted Green Chilies (canned Or Fresh), Diced
• 1/4 cups Medium Green Salsa
• 2 cans (15 Oz. Can) Hominy, Drained And Rinsed
• Reserved Juices From Carnitas
• 1 quart Chicken Stock
• Tabasco Or Sriracha Sauce (optional)

1. Melt butter over medium heat and add onion, garlic, jalapeno, and spices. Saute until veggies are soft.
2. Add vegetables in a slow cooker with pork, green chilies, salsa and hominy. Add reserved juices from the carnitas and stock to cover. Cover slow cooker and set on Low for 7 hours or High for 3 1/2 hours. Add tabasco or sriracha sauce to your taste and serve with desired garnishes.
3. If you prefer to do this stovetop, saute veggies as directed and combine everything in a large heavy pot. Bring the soup to a boil, lower heat to a simmer and cover. Simmer for 2 hours until flavors are well combined.
4. Note: my carnitas recipe is also posted here at Tasty Kitchen, or you can head to my blog (The Noshery) for more details.
5. (Posole recipe adapted from Chaos In The Kitchen.)

butter, onion, garlic, jalapeufos, cumin, oregano, black pepper, green chilies, ubc, hominy, carnitas, chicken, tabasco or

Taken from tastykitchen.com/recipes/soups/posole-pork-and-hominy-soup/ (may not work)