Ingredients

• 1 dried pasilla chile (chile negro)
• 2 (14.5 ounce) cans chicken broth
• 1 cup Herdez® Salsa Verde
• 1 pound Always Tender® pork tenderloins, cut into 1-inch cubes
• 1 pound chicken breast, cut into 1-inch cubes
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons dried Mexican oregano
• 1 tablespoon ground cumin
• 1 (4.25 ounce) can diced green chiles
• 2 (15 ounce) cans hominy
• fresh cilantro (optional garnish)
• sliced radishes (optional garnish)
• onion (optional garnish)
• shredded red cabbage (optional garnish)
• fried tortilla strips (optional garnish)
• fresh jalapenos, chopped (optional garnish)
• avocado (optional garnish)

Directions

1. Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well.

2. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth.

3. Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours.

4. Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro.

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