Ken's Kickin' Posole

Name: Ken's Kickin' Posole
Total time: 190
Yield: 12
Ingredients: 2 fresh poblano chile peppers; 8 ounces bacon, chopped; 1 tablespoon bacon drippings; 2 pounds pork loin, cut into 1-inch cubes; 1 onion, diced; 10 cloves garlic, minced; 2 jalapeno peppers, seeded and diced; 1 teaspoon dried Mexican oregano; 2 teaspoons ground cumin; 1 teaspoon New Mexico chile powder; ¼ teaspoon ground cloves; ½ teaspoon kosher salt; 1 bunch cilantro, chopped; 8 cups chicken stock; 1 (14.5 ounce) can mild red enchilada sauce; 2 (29 ounce) cans white hominy, rinsed and drained

Recipe by Ken from CA from allrecipes.com

Dinner 3 Hr. 10 Mins.

Ingredients

12 servings

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2 fresh poblano chile peppers
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8 ounces bacon, chopped
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1 tablespoon bacon drippings
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2 pounds pork loin, cut into 1-inch cubes
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1 onion, diced
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10 cloves garlic, minced
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2 jalapeno peppers, seeded and diced
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1 teaspoon dried Mexican oregano

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2 teaspoons ground cumin
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1 teaspoon New Mexico chile powder
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¼ teaspoon ground cloves
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½ teaspoon kosher salt
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1 bunch cilantro, chopped
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8 cups chicken stock
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1 (14.5 ounce) can mild red enchilada sauce
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2 (29 ounce) cans white hominy, rinsed and drained

Instructions

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place poblano chiles cut-side-down onto the baking sheet.
Cook under the preheated broiler until skin of peppers has blackened and blistered, about 5 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Once cool, remove skins and discard. Dice chiles.
Cook and stir bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain bacon on a paper towel-lined plate and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high and add pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove pork from the pot and reduce the heat to medium. Stir in onion and garlic; cook and stir until onion has softened and is beginning to turn brown, about 5 minutes.
Stir roasted poblano chiles, jalapeño peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into onions; cook for 1 minute. Pour in chicken stock and enchilada sauce. Stir in bacon and pork cubes and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer, 1 hour. Stir in hominy, recover, and continue cooking, 1 hour more until pork is very tender.