Green chili pepper posole

GREEN CHILI PEPPER POSOLE

1/2 lb. pork or chicken diced

3/4 tsp. salt

1/2 tsp. ea. ground cumin, ground coriander, ground chili powder

1 tsp. dried oregano leaves

2 -3 Tbsp. olive oil

1/2 medium onion diced

1 carrot peeled and diced

1 Ananheim chili pepper diced (seeds and ribs removed

1 large jalapeno pepper minced (seeds and ribs removed unless you like heat)

1/2 green, red or yellow bell pepper, diced

5 cups chicken broth

1 15 oz. can white hominy drained and rinsed

3 stalks scallions (green onions) thinly sliced

1 cup freshly grated smoked cheddar or gouda cheese

1/2 cup FRESH cilantro chopped fine

METHOD:

In a small bowl combine pork or chicken, salt, cumin, coriander, chili powder and oregano. Mix well and let sit for about 15 minutes.

In a large heavy pot, heat the olive oil over medium heat. Add the onion and carrot and saute for about 4 minutes stirring often to prevent scorching. Add Anaheim chili pepper, jalapeno pepper and bell pepper. Saute for another 2 minutes.

Add the seasoned pork or chicken and saute til meat turns white.

Add the chicken broth ahd hominy, bring to a boil, reduce heat and simmer for 15 minutes.

Garnish each serving with smoked cheese. Sprinkle with cilantro, this is a must for a fresh and unique flavor. 

Crumbled tortilla chips can be added also.