Pasole

Justin's New Year's Tradition. New Mexican chili stew at its finest, this recipe is modified to Northern Minnesota's Grocery store limitations.  Justin is having a hard time allowing for the Northern Minnesotan's lack of spice in fresh, or frozen quantities (But I could eat way more of it this way because there was little lasting burn.) Thanks to Grammie who got Justin on the right track.


Olive Oil
1 pound Pork Stew Meat
season with cumin, salt, and pepper
1 diced Onion
3 stalks Celery
1 TBS Garlic (Minced)
2 Cups Water with 2 bullion cubes or 2 cups chicken stock
1 can Diced tomato with Green Chili
1 can Fire Roasted Diced Tomato
1 7 oz can chopped green chili
2 cans Bush's White Hominy (Rinsed)
TBS Canadian Stake Seasoning
TBS Parsley
TBS Oregano
TBS Red Chili Powder
Fresh Cilantro

In Stew pot heat enough olive oil to coat bottom of pan over med high heat. Pat Pork dry with paper towel. Sprinkle Cumin, Salt, and Pepper on both sides of pork pile. Sear pork. Lower heat to medium. 
Add diced onion, celery, and garlic. Let soften.
Deglaze pan with chicken stock.
Add canned ingredients.
Add dry seasoning. Taste it and modify accordingly.
Allow to simmer.

Right before serving add finely chopped cilantro. Serve with sour cream or french onion dip.