Pork & Hominy Stew OR Posole Variation

On Friday, I made a yummy meal that we will be having again.  The original recipe can be found here.

If the link doesn't work for you let me know and I will send it to you in an e-mail.  It was pretty yummy.  A friend asked if it was posole.  I will say that growing up in New Mexico I wasn't a huge fan of posole.  Maybe it's because it generally is made with red chile and I am not a fan of red chile.  I am a green chile girl through and through.  So, after reading a true definition of posole I would call this a variation of posole.

I opted for the easy way out and used canned green chile instead of prepping our fresh which is crazy hot.  I wanted Miss L to be able to eat some, too.  However, with my modifications it was still pretty spicy.

Here are my modifications:

• 2 small cans of chopped green chilies
• I forgot the cilantro but will remember it next time!
• I had a bigger can of hominy and just used it all.  Totally fine.
• Because I had more hominy, I used a bit more salsa verde.

One time saving tip that I will remember is that if I cannot find meat that is already cubed at the store I will have the butcher do it.  With two little ones around this step was a bit much for me.  Remember to have your meat partially frozen to make it easier to cut.

Also, I used the "World Table" salsa verde from Wal-Mart.  It was pretty good over all and I wasn't disappointed at all.  Take that as a good recommendation when in the store.

So, there you go!  Enjoy!