Winter's here....Spicy Posole Soup

My fellow cook and all time great gal, Deb Whitman posted a soup to heal her hurting soul. A nice Mexican Posole with a red sauce and spicy that cooked for hours. Sounded tasty but I needed to use ...the Pot.
So as not to Xerox my friend completely, I chose a green version of the dish with a little different flavor profile. Tomatillos and jalapeno fit the bill, plus a 28 ounce can of Las Palmas Green Chili sauce. Perfect on a cold winter day here in the Big O. We are still thawing out from the hockey game last night.

Posole Verde

1-2 pounds of pork in the form of country style ribs or shoulder cubed
1 tbls olive oil
1 pound tomatillos,  husk removed, washed, split in halve and roasted
1 large jalapeno charred and skin removed, stemmed. Seeded if heat is not your thing.
1 medium onion, quartered
1 28 ounce can of Las Palmas Green chili enchilada sauce
Chicken broth, about 2 cups or more to fill the Pot.
2 cans of hominy, drained
1 tsp oregano
1-2 tsp cumin
Salt and pepper to taste  
Shredded cabbage or slaw mix
Thinly sliced radishes
Chopped cilantro

Brown the pork well in the oil on saute mode in the Pot. Process the roasted tomatillos, jalapeno and onion with a bit of broth in a blender till smooth. (Remove the pepper seeds if you don't want it spicy). Add this mixture and the enchilada sauce with the chicken broth, hominy, spices and salt to the pot. Secure the cover and process for 35 minutes, allow natural pressure release. Add  a tablespoon chopped cilantro and I threw a hand full of slaw in there too. Check the seasoning and adjust as needed.
Serve hot with the radishes, slaw and cilantro as garnish.