It's Hatch chili season. Which also makes it posole season around here. Cubed a pork steak last night let it sit overnight in the fridge in some garlic and S&P. Cleaned the fire roasted chili's I got Saturday at the farmers market. Browned the pork, chopped an onion and three cloves of garlic and let them sweat. Added three cans of yellow hominy and three large peppers diced and seeded. A good healthy teaspoon of better than bullion chicken base, a couple of cans of water. And voila! posole! Stewing for the rest of the afternoon. I love the stuff.
Thinking cheese quesadilla on the grill for a side when the time comes.
Cilantro, sour cream and lime for added flavors to the posole.