Submitted by Melissa Corbin
- 3 pounds pork butt, roughly cut into 1-inch pieces
- Salt and pepper, to taste1 teaspoon ground cumin
- 1-2 tablespoons vegetable oil 1/2 cup white wine
- 1 large onion, diced
- 3 cloves of garlic, finely chopped 1 poblano pepper, charred and chopped
- 1 jalapeno pepper, charred and diced
- 1 pound tomatillo, roughly cut into
- 1-inch pieces
- 2 (15.5-ounce) cans hominy, drained
- Sliced limes, chopped cilantro, freshly sliced jalapeno and chopped red onion for garnish
Generously season pork with salt and pepper. Sprinkle with cumin. Heat a large frying pan (preferably cast iron) with 1 tablespoon of vegetable oil, adding extra oil as needed.
The pan should be screaming hot to sear the pork without cooking through. Make sure to work in small batches so you do not steam the pork. Look for caramelized edges to the pieces of pork as you brown.
Transfer the pork directly into the slow cooker, and then reduce the heat, deglaze the skillet with 1/2 cup white wine and pour it over pork. Add to the slow cooker the onion, garlic, peppers and finally tomatillos, in the order listed.
Cover and cook on high for 3 1/2 hours. Then, stir in the hominy for a final 30 minutes of cooking. Turn the slow cooker to its lowest setting to give the pozole time to rest before serving. Finish with lime, jalapeno, cilantro and red onion.
Makes approximately 6 servings.
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