Posole With Jalapeno Pesto

Name: Posole With Jalapeno Pesto
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 2/3 cup, 6 serving(s)
Ingredients: 1 1/2 lbs lean boneless pork, cut into 1 inch cubes; 2 tablespoons oil; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 1 1/2 teaspoons dried oregano, crushed; 1/2 teaspoon ground cumin; 2 (15 ounce) cans white hominy, drained; 1 (4 ounce) can diced green chili peppers (You can use Jalapenos if you want more heat); 1/2 cup cilantro leaf, firmly packed; 1/2 cup parsley sprig, firmly packed,stems removed; 1/3 cup shredded parmesan cheese; 1/2 teaspoon finely shredded lime peel; 1 tablespoon lime juice; 2 -3 jalapeno peppers, seeded and coarsely chopped; 2 cloves garlic, sliced; 1/4 cup olive oil

Submitted by ClareVH

"Adapted from Better Homes & Gardens "Simply Perfect Hot & Spicy 1998.""

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Ready In:: 1hr 40mins
Ingredients:: 17
Yields:: 2/3 cup
Serves:: 6

ingredients

POSOLE
1 ¹⁄₂ lbs lean boneless pork, cut into 1 inch cubes
2 tablespoons oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 ¹⁄₂ teaspoons dried oregano, crushed
¹⁄₂ teaspoon ground cumin
2 (15 ounce) cans white hominy, drained
1 (4 ounce) can diced green chili peppers (You can use Jalapenos if you want more heat)
JALEPENO PESTO
¹⁄₂ cup cilantro leaf, firmly packed
¹⁄₂ cup parsley sprig, firmly packed,stems removed
¹⁄₃ cup shredded parmesan cheese
¹⁄₂ teaspoon finely shredded lime peel
1 tablespoon lime juice
2 -3 jalapeno peppers, seeded and coarsely chopped
2 cloves garlic, sliced
¹⁄₄ cup olive oil

directions

Posole:
In a large saucepan or Dutch oven, brown the pork cubes, onion and garlic in 2 tablespoon oil.
Stir in chicken broth, oregano and cumin; bring to boiling.
Reduce heat, cover and simmer for 40 minutes.
Stir in hominy and chile peppers.
Cover and simmer 30 minutes more.
Skim off fat.
Ladle into bowls and top with 1 tablespoon of jalepeno pesto or to taste.
Jalapeno Pesto:
Place all ingredients except olive oil into the bowl of a food processor fitted with metal chopping blade.
Process until finely chopped.
With processor running, pour olive oil through tube and continue processing until olive oil is blended in, scraping down sides of bowl if needed.
Refrigerate until use.
Makes about 2/3 cups.