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Posole Verde
1 smoked pork shank
1 can (16 oz) white hominy
1 potato, peeled and diced
1 can (16 oz) Great Northern beans
1 green bell pepper, seeded and cut in 1"pieces
1 poblano pepper, seeded and cut in 1/2" pieces
1 can Herdez salsa verde
4 spring onions
1 onion, peeled and diced
3 cloves of garlic, minced
1 jalapeno pepper, seeded and diced very small
1/2 C chopped cilantro
1 tsp comino seeds
1/4 tsp black pepper
1/4 tsp Mexican oregano leaves
A few sprigs of fresh thyme
2 bay leaves
pinch of sugar
water as needed to process
Prepare the vegetables as directed. In a deep heavy stew pot, add 2 TBSP
corn oil. Add the onions, peppers, and garlic and cook over low heat until
soft but not browned. Stir in the seasonings to coat with oil and release
their fragrance.
Add the pork shank, potato, canned items and cilantro; add water just to
cover. Simmer over low heat until the potato is soft and the pork is falling
off the bone. Serve with warm corn tortillas.
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