Quick Pulled Pork Posole
A simple, hearty Mexican soup livened up with lots of fresh toppings. Grab a pound of take-out from one of the many BBQ places in town, such as Martins, Peg Leg Porker or Edleys.
Canned hominy, plus a pound of take-out BBQ, in-season peppers and tomatoes come together for a quick hearty fall stew.
Ingredients
- 1 pound chile peppers (Anaheim, jalapeno, poblano-a mixture of hot and mild), halved
- 1 pound pork BBQ (with some sauce in it)
- 2 1/2 cups canned hominy, drained
- 2-3 cups chicken stock
- 1 (14-ounce) can fire roasted diced tomatoes
- Sharp cheddar cheese
- Corn tortillas
Instructions
1. Preheat oven to broil. Place peppers on a foil-lined pan and broil until blackened, about 7 minutes. Wrap up in foil to steam, cool. Remove seeds and stems and some of charred skins (we like to keep some on). Rough chop and set aside.
2. Place hominy and BBQ pork and chicken stock in saucepan. Heat 10 minutes. Add peppers and tomatoes and more chicken stock if mixture is too think. Heat through. Serve with corn tortillas and cheddar cheese.
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