Fall Warmer: Travis's Green Chili Posole Recipe

The temperature is dropping, and just the other day we had snow fall on the high peaks for the first time this season. It's time to warm up with a little Baja-inspired recipe that Travis whips up, no matter the time of year! 

INGREDIENTS

• 2 lbs chicken, beef, or pork
• 4-6 fresh tomatillos
• 1 onion
• 4-6 cloves garlic
• 4-6 roasted green chili
• 1 tablespoon spoon cumin
• 1 cinnamon stick
• 1 tablespoon Mexican oregano
• salt and pepper to taste
• 6 cups stock (chicken or vegetable)
• 1 can hominy
• limes

INSTRUCTIONS

Saute onion and tomatillos until browned in olive oil. Then, brown meat of your choice. Sometimes I use a beef roast and brown each side. Peel and de-seed the green chiles. I buy them fresh-roasted from local markets but you can also find frozen or jar green chili. Put the stock, spices, onion, tomatillos, chiles, and meat into a crock pot. Squeeze 1-2 limes into the stock. Salt and pepper. Leave the hominy out. Let it cook on low in a crock pot for 10 hours. Add the drained hominy at the last hour or later.

"I free-form this recipe all the time tend to go heavy on cumin. It's hard to go wrong—just go with your flavor preferences." – Travis

Serve with tortillas of your choice, queso fresco, limes, and cilantro. Enjoy!