Quick Chunky Posole With Tortilla and Avocado

 Quick Chunky Posole With Tortilla and Avocado
By Michael Lomonaco

INGREDIENTS:

     3 Tablespoons olive oil
     3 pounds pork shoulder, cut into 1-inch cubes
     Salt and pepper
     2 onions, chopped (about 1 12 cups)
     2 Tablespoons chopped garlic
     2 Tablespoons ground cumin
     2 Tablespoon canned chipotles with adobo sauce
     ½ cup crushed tomatoes
     2 cups water
     1 large can cooked hominy (about 3 ½ cups), drained, rinsed, and warmed
     ½ cup roughly chopped cilantro
     ½ cup chopped scallions
     1 pint sour cream
     4 to 8 corn tortillas

METHOD:

Heat oil in a Dutch oven or large casserole dish over medium heat. Season the pork with salt and pepper and saute in until brown. Add the onions, garlic and cumin, and cook until onions are translucent. Add the chipotles, tomatoes and water. Bring to the boil and cook for at least 30 minutes, or until pork is cooked through. Add the hominy. Top with the cilantro, scallions, and sour cream. Serve with the tortillas.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 30 minutes

Cook time: 30 minutes

Round Out the Meal:
With guacamole.

Kid Friendly:
Go easy on the adobo sauce.

Beverage Pairing:
Anchor Steam beer.