Pork Green Chili with Posole
Serves a crowd
When a local neighborhood held a chili cook-off, this amazing green chili stew with posole took first place. Adapted from Doug Wulf.
4-5 pounds boneless pork shoulder roast
5 tablespoons Mesquite Liquid Smoke
1 teaspoon salt
2 teaspoons cumin
1 teaspoon coriander
2 teaspoons chili powder
1 14-ounce can beef broth (low fat, low salt)
1/2 cup extra virgin olive oil
2 28-ounce cans cooked hominy
1 bunch cilantro, leaves only finely chopped
4 ounces hot green tomatillo salsa
2 14-ounce cans stewed Mexican tomatoes
3 bunches scallions (about 20), finely chopped
1 tablespoon cumin
Salt and pepper to taste
2 14-ounce cans green enchilada sauce
3 6-ounce cans chopped fire roasted chilies
Shredded Mexican cheese, for garnish
Using a knife or long tined fork, spear pork roast all over, then place on a large piece of heavy duty aluminum foil. Mix together liquid smoke, salt, cumin, coriander and chili powder and pour over roast. Seal tightly, and then wrap 1-2 more times in foil. Place in a baking dish or Dutch oven with an inch of water in the bottom and roast, uncovered, for 3 hours at 325 degrees. Remove from oven, let cool slightly while still wrapped in foil, then shred pork into bite-sized pieces, discarding any chunks of fat or gristle. Put shredded pork into a large pot or crock pot and add all remaining ingredients except the cheese. Stir together, cover and let simmer for an hour to bring all of the flavors together. Serve with cheese as a garnish.