Posole With Chicken & Pork - cooking recipe

Ingredients

2 tablespoons olive oil
1 whole rotisserie roasted deli chicken, de-boned and cut up
1 lb country-style boneless pork ribs
1 (32 ounce) container low sodium chicken broth
12 ounces water
3 medium white onions (chopped)
8 garlic cloves (minced)
2 (14 ounce) containers frozen green chilies (roasted, peeled & chopped)
1/4 teaspoon garlic salt
1/2 teaspoon cumin
1 tablespoon Mexican oregano
2 1/2 ounces Menudo Spice Mix
1 bunch cilantro (chopped, including stems)
1 (32 ounce) can hominy (drained)
1 (15 ounce) can hominy (drained)
salt
black pepper

Preparation

Cube the pork (you can use pork roast as well) and brown it in 2 tablespoons olive oil in a 5 quart sauce pan or pot over medium heat.
Add onions, garlic and saute until tender.
Add chicken.
Add water and broth, stir well.
Place 1 tub of green chiles in blender and puree. Them add to pan.
Add second tub to pan.
Add garlic salt, cumin, Mexican oregano and menudo spice mix. I used all but about 1 tablespoon of the menudo mix. I suggest adding small amounts until it is strong enough. Stir well.
Add cilantro.
Lower heat and simmer 3 hours.
Add hominy and simmer until warm throughout. About 15 minutes.
Salt and pepper to taste.
I have found the frozen green chiles and menudo mix at Kroger Signature & Wal-Mart grocery stores.
Actually I used a whole Beer Can Chicken off my smoker that most of the fat had been cooked off. I tossed the skin. That is why I suggested using rotiserie chicken.