Yum! This was really good!!! My hubs prefers Ken's kickin' posole, but then again, he isn't the one slaving over the stove to make it lol. :-) I agree. Ken's posole is much more sophisticated (for lack of better words...). It has multiple layers of flavor - and a laundry list of steps to achieve that. For a simple, throw together posole, this is just fine for me. Since I had a leftover pork loin roast handy, I halved this (I made Lancaster County pork and sauerkraut last night, and to my surprise, the roast I purchased was conveniently cut in half, allowing me to use part then and the rest today). To impart a little extra flavor, I sauteed my onion / garlic in my pork juices and then deglazed that with a bit of chicken broth (why waste the yummy browned bits??!!?!?). I also used two (10 oz.) cans of mild enchilada sauce (I didn't want to waste half a can) and subbed chicken broth for the water called for. I added an entire 4 oz. can of diced green chilies and both yellow AND white hominy (my slow cooker was plenty large enough to accommodate). Garnishing bowlfuls with shredded cabbage, sliced radish, chopped cilantro, diced avocado and a squeeze of lime made this extra special (all are cheap garnishes that add a LOT of oomph, IMHO). Warm corn tortillas and my hubby's homemade agave margaritas completed our YUMMY meal. Thanks for sharing your recipe, Jules! :-)
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Yum! This was really good!!! My hubs prefers Ken's kickin' posole, but then again, he isn't...