POZOLE MY WAY YOU BET ENJOY DAN:

            POZOLE (MY WAY) WITH PORK BUTT MEAT by CHEF DAN:

Serves 12                               (FOR THE TREE RANDY’S TREE FRAM CREW)

INGREDIENTS:

4-6 pounds pork butt, shoulder, elk or pork tenderloin, cut into 1-inch cubes

2 pounds chicken breasts cut into 1-inch cubes

4 Anaheim chili peppers, seeded and halved

4 jalapeno peppers, seed and halved

1 jar salsa Verde

3 (14.5oz) cans chicken broth

2 onions, diced

6 garlic cloves, minced

2 tablespoon dried oregano

2 tablespoons ground cumin

3 (15-oz) cans hominy

2 cans (4.2oz) cans diced green chilies

Garnish with shredded lettuce, sliced radishes, onions, and fresh cilantro

DIRECTIONS:

1.    Put chilies in food blender with 1 cup chicken broth.

2.    Puree until smooth.

3.    Pour the pureed chili mixture into the crock-pot.

4.    Add all rearming ingredients.

5.     Cook on high for 5-6 hours.

6.    Cook on low for 7-8 hours.

7.    Spoon soup into bowl.

8.    Serve with any of the garnish or all the garnishes.

9.    Shredded lettuce, sliced radishes, onions, or fresh cilantro.

ENJOY DAN:                              BON-APPETITE!!