POSOLE IN THE CROCK-POT ENJOY DAN:

PORK POSOLE IN THE CROCK-POT by CHEF DAN:

Serves 6

INGREDIENTS:

1 canned chipotle pepper in adobo sauce

1/4-cup water

1 (15 Oz) can yellow hominy, drained

1 (141/2 Oz) can Mexican-style diced tomatoes

1 (10 Oz) can green enchilada sauce

1-1/2- pounds, boneless pork loin

4 garlic cloves, 2 roughly chopped, 2 left whole

2 bay leaves

1 onion, chopped

2 teaspoon cumin

1/4 teaspoon (EACH) cayenne pepper, salt and black pepper

2 tablespoon dried oregano

1 tablespoon lime juice

GARNISHES (can prep while posole is cooking)

Half a small cabbage

1 handful cilantro, chopped

1/2-onion, chopped

2 avocado, chopped

2 limes, quarter

1 bunch red radishes, sliced thin

DIRECTIONS:

1.   Place the chipotle peppers and water in a blender, puree until smooth.

2.   Pour into a crock-pot; and add all the ingredients:

3.   Cover and cook on low 6-7 hours.

4.   Remove bay leaf before serving.

5.   When getting ready to serve the posole, arrange the garnish in bowls on the table and serve the posole soup into bowls.

6.   Let the guests pick and choose which garnish they would like on their posole.

7.   Serve with tortilla chips.

ENJOY DAN:                      BON-APPETITE!!