Leftover Pork Posole Verde

[QSis]

I had 1 and 1/2 thick pork chops leftover and found this easy recipe. It's quick and delicious, but I missed the red chile sauce (rojo).

“Leftover Pork” Posole Verde

thedinnershift.com

I doubled the garlic, added a chopped poblano and I did add 1/4 cup of salsa verde. Perfect heat! Topped with queso fresco, cilantro, green onions.

Lee

Leftover Pork Posole Verde​

Ingredients​

• 1 Tbsp olive oil
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 4 cups chicken stock
• 1 lb leftover cooked pork (about 3 cups), shredded or diced
• 1 14.5-oz can hominy, drained
• 1 14.5-oz can pinto beans, drained
• 1 4-oz can diced green chilis, mild
• 1/2 tsp dried oregano
• 1/4-1/2 cup salsa verde (optional)
• Large handful minced cilantro

Directions​

In a large saucepan or small soup pot, heat olive oil over medium heat. Add onions and saute for 5 minutes.

Stir in garlic and cumin and cook for 30 seconds more. Add the next 6 ingredients (stock through oregano) and bring soup to a simmer. Continue to simmer, uncovered, for 10 minutes.

The salsa verde adds a pop of acidity that is delicious in this soup. Add to taste. Or substitute for a squeeze of fresh lime juice or 1-2 tsp red wine vinegar in a pinch.

Season to taste with additional salt, stir in cilantro. Serve soup alongside toasted tortillas, topped with whatever you have on hand, liked diced avocado and green onion, shredded cheese, and sliced radishes.