Pork Posole
  • 1/3 Onion, diced
  • 1/2 stalk Celery, diced
  • 2 1/2 teaspoons Garlic, chopped
  • 1 1/4 teaspoons Olive Oil
  • 1/2 lb Pork Loin, lean, boneless
  • 3 1/2 oz Hominy
  • 1/2 cup Canned Green Chiles, diced
  • 3 oz Tomatillos, whole
  • 2 teaspoons Cumin
  • 2 teaspoons Chile Powder
  • Pinch Salt
  • Pinch Black
  • Pepper
  • 2 3/4 cup Chicken Stock, skimmed of all fat
  • 2 tablespoons Fresh Cilantro, chopped 
Sauté diced onions, celery, and garlic in oil until tender. Add diced pork and continue cooking until meat has browned. Add hominy, green chilies, tomatillos, cumin, chile powder, salt, pepper and chicken stock and simmer 1 hour. Mix in the cilantro and serve.

This recipe is courtesy of Red Mountain Spa