Green Chile Posole - Serves 8-12

From: Tasting Colorado by Michele Morris / Doug Wulf Denver Chili cook-off winner

Grade Level - 4 (easy methods, but time-consuming), in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Serves 8-12

Ingredients:

Pork:

• 1 (4 to 5-pound) pork shoulder roast
• 5 tablespoons mesquite Liquid Smoke
• 1 teaspoon salt
• 2 teaspoons cumin
• 1 teaspoon ground coriander
• 2 teaspoons chili powder

Posole:

• 1 (14-ounce) can low-fat beef stock
• 1/4 cup extra virgin olive oil
• 2 (28-ounce) cans cooked hominy, drained and rinsed
• 1 bunch cilantro, large stems removed, finely chopped
• 4 ounces tomatillos, pureed
• 2 (14-ounce) cans stewed Mexican tomatoes
• 3 bunches scallions, finely chopped
• 1 tablespoon cumin
• Salt and Pepper
• 2 (14-ounce) cans green enchilada sauce
• 1/2 to 1 pound roasted chile peppers, skinned and seeded (mild, medium, or hot)
• Shredded Mexican cheese, for garnish (Manchego or Cotija)

For the pork roast:

1. Preheat the oven to 325 degrees. Use a knife to spear the pork roast all over, and then place it on a large piece of heavy-duty aluminum foil.
2. Mix together the Liquid Smoke, salt, cumin, coriander, and chili powder and pour over the roast. Seal the foil tightly and wrap in two more layers of foil.
3. Place the roast in a broiler pan with an inch of water in the bottom; place entire pan in the oven and cook for 3 hours.
4. Remove from the oven and let the meal cool slightly while still wrapped in the foil. Shred or cut the pork into bite-size pieces, discarding any chunks of fat or gristle.

For the posole:

1. Place the pork in a large stockpot and add the stock, olive oil, hominy, cilantro, tomatillo puree, tomatoes, scallions, cumin, salt and pepper to taste, enchilada sauce, and chilies.
2. Stir together, cover, and simmer for 1 hour to bring all the flavors together.
3. Garnish with cheese or other toppings of your choice. Leftovers freeze well.