Some days I have so much I could write about. Incoherent ramblings, food facts, cooking tips, ideas, goals for the future, questions for you. But then other days I can barely think of one word to write.
Today is one of those, barley able to think of words day. Me. Tongue tied. That’s an oddity in real life and in written form!
So I guess I will just get to it.
Lay it all down.
I have an exciting theme week for ya this week. Well exciting for me at least, maybe not you (Question: Do y’all like theme weeks?).
Can you guess the theme?
(beating drum, beating drum)
Well since Cinco de Mayo is Saturday and since we have Mexican food like once. A. week. I thought a Mexican food theme week would be perfect. Not to mention (I kid you not) I have like 8 Mexican food recipes I need to blog.
So this is perfect.
First up, Posole. Posole is a traditional Mexican dish made of pork, hominy, cilantro, and chili peppers. It is most commonly served as a thick stew but is also wonderful served on top of a bed of rice. This posole recipe is extremely easy, since it is made in the crock-pot, making it the perfect for Cinco de Mayo!
Classic. Spicy. Easy. Perfect Posole!
Prep Time: 10 minutes Wait Time: 7 hours Serves: 6-8
1 (2.0 pound) boneless pork loin roast
2 (14.5 ounce can) enchilada sauce
2 (15.5 ounce can) yellow hominy, drained
1 small onion, diced
1 jalapeno pepper, seeded, deveined and minced
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano
½ teaspoon each salt and pepper
1/4 cup cilantro, chopped
Place the meat in a 6 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, jalapeno, garlic, cayenne pepper, oregano, salt and pepper.
Cover, and cook on High for 5 hours or on Low for 6-7 hours. Stir in the cilantro. Cook on Low for 30 minutes more.
Before serving, use two forks and shred pork in sauce mixture. Can be served as a soup or over rice.
Adapted from Food on the Table