Posole With Jalapeno Pesto

• 1 12 lbs lean boneless pork, cut into 1 inch cubes
• 2 tablespoons oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 12 teaspoons dried oregano, crushed
• 12 teaspoon ground cumin
• 2 (15 ounce) cans white hominy, drained
• 1 (4 ounce) candiced green chili peppers (You can use Jalapenos if you want more heat)
• 12 cup cilantro leaf, firmly packed
• 12 cup parsley sprig, firmly packed,stems removed
• 13 cup shredded parmesan cheese
• 12 teaspoon finely shredded lime peel
• 1 tablespoon lime juice
• 2 -3 jalapeno peppers, seeded and coarsely chopped
• 2 cloves garlic, sliced
• 14 cup olive oil

1. Posole:.
2. In a large saucepan or Dutch oven, brown the pork cubes, onion and garlic in 2 tablespoon oil.
3. Stir in chicken broth, oregano and cumin; bring to boiling.
4. Reduce heat, cover and simmer for 40 minutes.
5. Stir in hominy and chile peppers.
6. Cover and simmer 30 minutes more.
7. Skim off fat.
8. Ladle into bowls and top with 1 tablespoon of jalepeno pesto or to taste.
9. Jalapeno Pesto:.
10. Place all ingredients except olive oil into the bowl of a food processor fitted with metal chopping blade.
11. Process until finely chopped.
12. With processor running, pour olive oil through tube and continue processing until olive oil is blended in, scraping down sides of bowl if needed.
13. Refrigerate until use.
14. Makes about 2/3 cups.

pork, oil, onion, garlic, chicken broth, oregano, ground cumin, white hominy, green chili peppers, cilantro leaf, parsley, parmesan cheese, lime peel, lime juice, peppers, garlic, olive oil

Taken from www.food.com/recipe/posole-with-jalapeno-pesto-110917 (may not work)