Doug’s Green Chili Posole Stew

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Cooking with Michele


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4-5 pound boneless pork shoulder roast

5 tablespoons Mesquite Liquid Smoke

1 teaspoon salt

2 teaspoons cumin

1 teaspoon coriander

2 teaspoons chili powder

1 14-ounce cans beef broth (low fat, low salt)

1/2 cup extra virgin olive oil

2 28-ounce cans cooked hominy

1 bunch cilantro, leaves only finely chopped

4 ounces hot green tomatillo salsa

2 14-ounce cans stewed Mexican tomatoes

3 bunches scallions (about 20), finely chopped

1 tablespoon cumin

salt and pepper to taste

2 14-ounce cans green enchilada sauce

3 6-ounce cans chopped fire roasted chilies

Shredded Mexican cheese, for garnish

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