Ingredients

Scale

1 teaspoon olive oil
1 lb. lean pork roast, trimmed of fat & cut into 3/4 inch cubes (or 1/2 lb. pork roast + 1/2 lb. chopped cooked pork sausage)
1 onion, peeled & chopped
2 ribs of celery, chopped
2 – 4 cloves of garlic, peeled & chopped
1 pint of canned tomatoes
1 quart of chicken broth
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon smoked paprika
1 bay leaf
1 – 3 Tablespoons dried powdered red chimayo chili peppers
3 cups cooked posole, drained (hominy)
3 oz. light cream cheese
3 Tablespoons pepper jelly
Fresh cilantro leaves, to taste

Instructions

Heat a frying pan over medium-high heat and add the pork pieces. Cook and stir for just a few minutes to sear the meat (till it’s just lightly browned on the outside but still nice and pink on the inside), then pour the meat off into a bowl. Add the onion, celery and garlic, reduce heat and saute for just a few minutes to soften the onion.
Pour the meat, onion mixture,tomatoes, broth, spices and posole into your crockpot. Cover and cook on low for 8 hours.
When the pork is tender and the stew is about “done”, break up the cream cheese into little bits and add to the pot along with the pepper jelly. Stir and cover and cook for an hour or so longer to melt the cheese. Stir again to make sure the cheese is melted and mixed in. Add cilantro to taste. Remove the bay leaf. Garnish with avocado, cheese, and cilantro if desired.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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