Green Chili Posole

We've been busy beyond belief and not doing much cool cooking as of late. I had a chance to be at home last night and experiment a bit. Hominy is a vegetable that often goes unnoticed. I mean, its just a form of corn right? This time of year, in Northern New Mexico you will often see Posole served. Its warm, inviting and very functional. It's a stew made from hominy that can be tweaked around to accommodate whatever you might have in the pantry. And since you're in New Mexico, it's easy to add the chilis. So I made some last night mostly just using a parcel of items that aren't very expensive and you might just have in your pantry for the most part.

Green Chili Posole
1 lb of diced thin cut pork chop
Half a red onion rough chopped
Bell Pepper rough chopped
2 cans of diced green chilis (fresh would be preferred, but you aren't going to have that in Bedford, TX in December!)
2 cans of white hominy drained
Handful of sliced carrot
Chicken Broth
Sea Salt
Pepper
Garlic Powder (could use fresh, I just didn't have any in the pantry)
Cumin
Green Chili Powder
Mexican Oregano

I browned the pork in olive oil and added the bell pepper and onion before it was browned. Add some salt, pepper, garlic powder, cumin and green chili powder to liven it up. After the pork browned and the onions were soft, I added all other ingredients and brought to a boil. I added more green chili powder, salt, pepper, garlic and the mexican oregano to the liquid. Reduce the heat and let it simmer covered for a while to come together. Taste and adjust your spice level to what you want.

I'll admit, I probably went too heavy on the heat level of the green chili since I couldn't blow the face off of any family members. Likely would back it down for others. I think it turned out great and was a great warm up for me after getting blanked while fishing for rainbow trout yesterday afternoon. Serve it with a warm tortilla and enjoy.