Yesterday I made Oscar's Posole from Not Your Mother's Slow Cooker Cookbook. I'd bought some hominy at one of the Cub Foods near my work this week and wanted a recipe that used it. FWIW, I have to say that in the last several months Cub has been steadily improving its *Ethnic* foods section -- one of the Cubs near my work has 2 whole aisles of ethnic foods, including Indian, Mexican, Chinese, Thai, Southern, Jewish and English. :) BTW, this recipe is a YOWSA on my yummy scale.

2 tbsp olive oil
2 lbs boneless pork shoulder, cut into 1/2 inch cubes & blotted dry
1 medium yellow onion, chopped
4-6 garlic cloves, pressed
1 tbsp chili powder
2 tsp dried oregano
1/2 tsp ground cumin
2 15-oz cans white hominy, rinsed and drained
1 7-oz can diced roasted green chiles, with juice
6 cups chicken broth
1/4 cup minced cilantro
1/2 tsp salt, to taste
freshly ground black pepper, to taste

In a large skillet over medium-high heat, warm 1 tbsp of oil until very hot. Add one-half the meat and cook until browned on all side, 4-5 min. Transfer to slow cooker. Add remaining oil, if necessary, and brown remaining meat. Transfer to slow cooker. Add the onion, garlic, chiles, spices and chicken broth. Stir to combine. Cover and cook on LOW for 6-7 hours.

Stir in minced cilantro and season with salt and pepper. Cover and continue to cook on LOW for another hour.

Serve in shallow soup bowls with choice of following toppings and warm tortillas (I prefer corn).

Toppings:
shredded lettuce
sliced radishes
chopped green onions
diced avocado
toasted pumpkin seeds
chunky salsa
chopped fresh cilantro
lime wedges
shredded cheddar cheese :)

OK, now for my tweaks...

I used 1 lb chicken thighs and 1 lb pork. I cubed the meat and roasted it with a drizzle of olive oil in a 375 oven for about 30-45 min. I also took some salt pork, removed the skin and soaked, then boiled it in cold water to reduce salt. I blotted it dry and then sliced it. I browned that in a bit of olive oil and sauteed the onion (I used red) and garlic with the salt pork. I deglazed the pan with some shiraz. I dumped all that into the crock pot with the chicken/pork, the hominy, a can of pinto beans (drained and rinsed) and spices...in addition to the other spices mentioned, I used 1 tbsp fiesta chili powder, 1/2 tbsp chipotle chili powder and 1 tbsp dark unsweetened cocoa powder (mmmmm, mole). I didn't use 6 cups of broth, either. I think I maybe used 4 cups (plus maybe 1/2 cup of the shiraz from the sautee pan).

Oh, this one is definitely a keeper.
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