Posole

4-6 red chile pods
2 cartons of chicken broth
about 3 lbs pork shoulder, cubed
2 onions
2 tablespoons minced garlic
salt
pepper
2 bay leaves
1 tablespoon Mexican oregano
2 tablespoons cumin
1/2 tsp chipotle powder
3 cans hominy

For Garnish - limes, diced onion, cilantro, and more mexican oregano

Boil chile pods (stems rand seeds removed) in 1/2 carton of chicken broth. Once soft pulse entire mixture in blender and place in stock pot. Set aside.

Saute pork (seasoned with salt and pepper), diced onions, and garlic until meat is nearly done. Place in stock pot. Start to boil mixture and slowly add remaining broth, spices, and hominy. Simmer for 2 hours.

Garnish to taste individual servings with fresh onion, cilantro, lime, and Mexican oregano.

Chicken can be substituted for the pork...and I usually prefer it that way.

Chili Verde

2-3 tablespoons olive oil
2 pounds pork sirloin roast, rinsed, trimmed, and cubed
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1 large onion, minced
5-6 cloves garlic, minced or pressed
1 1/2 pounds tomatillos, husked and quartered or halved
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired
1/2 bunch cilantro, coarsely chopped
4 cups chicken broth
1 1/2 teaspoons cumin
2-3 tablespoons sugar

1. In a large saucepan or stockpot, heat olive oil over medium heat. Add the pork cubes and season with 1 teaspoon salt and 1/4 teaspoon pepper. Add onion and garlic. Cook, stirring frequently, until everything is tender and fragrant.
2. While onions are sauteeing, combine tomatillos, green peppers, jalapenos, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make the sauce easy to blend.
3. Pour the tomatillo mixture over the pork and add chicken broth, salt, pepper, cumin, and sugar. Simmer for 30 minutes to 1 hour, depending on the consistency you want. You can also turn the heat to high and boil the chile verde uncovered until the desired consistency is reached. Just be sure to still frequently to avoid scorching.

To make green enchilada sauce, omit the pork.

This can be cooked in a slow cooker all day on low.

After the pork is cooked, all ingredients can be combined and frozen. When ready to cook, place in slow cooker and cook on low for 9-10 hours.

Serve in flour tortillas for Pork Tacos with Chili Verde

Sour Cream Pork Chops by Anne-Marie

6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

Directions: Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.Preheat oven to 200 degrees F (95 degrees C). After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.