Posole

The pork needs time to cook and chill, so be sure to start this recipe one day ahead. The original of this recipe was in Bon Appetit, December 2008. Flavors have been added to replicate the green chile stew at the Tubac Inn.
NOTES : Use frozen corn instead of hominy if desired.

Number of Portions:

8

Quantity	Unit	Ingredient
2	pounds	pork roast
3	cloves	garlic
1	Tablespoon	liquid smoke flavoring
2	15 ounce can	hominy, drained or 4 cups frozen corn
2	large	potatoes	skin on, rough chopped
4	ribs	celery	rough chopped
1	cup	Pace brand salsa verde
2	4 ounce cans	chopped green chiles
1	Tablespoon	chile powder
1	teaspoon	oregano
1	15 ounce can	black beans	rinsed and drained

Cook pork roast in crockpot with 4 cups water, garlic and liquid smoke on low for 8 hours. Cool, then refrigerate meat in liquid overnight.

Remove pork to cutting board and chop pork into 1/2 inch cubes. Place in large dutch oven.

Discard fat from chilled meat juices and strain juices into dutch oven. Bring to simmer.

Add hominy, potatoes, celery, salsa verde, green chiles, chile powder and oregano and simmer for 15 minutes.

Transfer back to crockpot, add black beans and cook on low for 4 - 6 hours on low.

Serve with cilantro and lime wedges for garnish.