Posole

Ingredients for 4 servings:

• 500 g pork, shredded or diced
• 1 tsp broth, granulated
• ½ tbsp flour
• 1 tbsp oil
• 1 large onion(s), finely chopped
• 4 cloves garlic, finely chopped
• 1 tsp oregano, dried
• ½ tsp peppercorns, white or black
• 1 tsp coriander seeds, whole
• 1 tsp caraway seeds, whole
• 3 grains of allspice
• 1 bay leaf, torn
• 1 tsp cocoa powder, unsweetened
• 250 ml beer
• 1 can corn kernels
• 4 chili peppers, possibly less, depending on the desired spiciness
• 1 large green pepper, diced
• 1 can of tomatoes, peeled

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

TexMex – dish made from pork with a corn sauce, for the Crock Pot

Salt the meat and sprinkle with bouillon powder, mix well, and coat in flour. Let it soak for 15-30 minutes. Brown the meat well and place it in the crock pot (slow cooker). Sauté the onion until translucent, add the garlic, and sauté. Grind the oregano, pepper, caraway, coriander, allspice, bay leaves, and cocoa powder together into a powder. Add it to the pan and sauté for 30 seconds. Add any flour that didn’t stick to the meat, sauté for 30 seconds while stirring, and deglaze with beer. Place it in the crock pot. Roughly puree the corn kernels and chili peppers together in a food processor. Place the tomatoes and their juices in the crock pot. Cook on LOW for 6 hours, stirring occasionally with a wooden or plastic spoon, carefully loosening any crust that forms on the edges and stirring in. Add the diced tomatoes and cook for another hour.