Leftover Pork Posole Verde

So I've told you how we're big tailgate fans.  Some seasons, weather permitting we do a "SOUPS~STEWS~CHILE" theme for tailgate.  Everyone brings a big crockpot of their favorite and we have a spread of crackers, cornbread muffins, Fritos, hotdogs for chili dogs.  It's always a big hit.  Mr. Devilish Dish always makes either his famous Green Chile Stew, or his award winning chili.  Years ago he would literally make 2 (16 quart) stock pots full of Green Chile Stew.  As our tailgate grew, that began to be really hard to manage, not to mention the expense.  So in years past we opted for one crockpot full of Green Chile Stew and then I would supplement by making another crockpot full of another kind of soup or chili.  I made this Leftover Pork Posole and when I say it was a hit, I mean it might have outshined the famous Green Chile Stew.  It's not that pretty in the crockpot, (it looks much prettier in the bowl with all of the toppings) but once the first person had a bowl, the word got around the tailgate for how tasty it was.  I heard people saying, "Which one?" and the reply was, "In the red crockpot." It was then I knew our tailgate friends appreciated this recipe as much as we do.  I love it because it's an easy version, with some canned ingredients.  I know it's not the real thing, nor is it traditional, although I do serve it with a helping of traditional toppings such as sliced radishes, chopped green onions, cilantro and lime wedges.  I also love it because it frustrates me that pork tenderloins come two per package.  Since Mr. Devilish Dish and I are empty nesters, we do not need two pork tenderloins for one meal.  That's where this recipe comes in so handy.  We simply prepare both tenderloins and use one for this soup.  I've also used leftover pulled pork which is equally as delicious.  This has become both a tailgate and cold weather staple for us, and I hope it does for you too.

This is one of our favorite recipes
for cooler weather.  A great use for
leftover pork tenderloin, or pulled pork.

It's also a one-pot recipe that comes together
in about 30 minutes!

Warmed flour tortillas are a must.

Enjoy with all the toppings.
So colorful and tasty too.

LEFTOVER PORK POSOLE VERDE

1 tablespoon olive oil
1/2 cup diced white onion
2 garlic cloves, minced
1 teaspoon cumin
4 cups chicken or vegetable stock
3 cups leftover cooked pork (shredded or diced)
1 (15 ounce) can yellow hominy, drained
1 (15 ounce) can pinto beans, drained
1/2 cup roasted green chiles (peeled, seeded and diced - you can use canned)
1/4 teaspoon dried Mexican oregano
1/2 cup salsa verde
chopped cilantro to taste
salt & pepper to taste

TOPPINGS:

sliced fresh radishes
chopped fresh green onions
shredded Cheddar or Monterrey Jack cheese
chopped cilantro
lime wedges
fresh warm flour tortillas

In a large Dutch oven, heat the olive oil over medium heat.  Add diced onions and cook for 5 minutes, until onions begin to brown.  Stir in the garlic and cumin for 30 seconds, then deglaze the pan with the chicken or vegetable stock.  Add in pork, hominy, beans, green chiles, Mexican oregano, and salsa Verde. Bring to a boil, then reduce heat to a simmer and cook for approximately 20 minutes.  Taste and adjust seasonings, and stir in chopped cilantro before serving.  Serve with warm flour tortillas and top with assorted toppings.