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Slow Cooker Posole
- We bought a #10 can of hominy for cheap the other day, so Aaron started looking for a pozole recipe. Some recipes use a "z" others use an "s". This one used an "s". We pretty much followed the recipe except that we didn't have any cilantro. I also made my own enchilada sauce. Many websites suggested serving this with shredded cabbage, tortilla chips, sliced avocado, and lime wedges. We had everything except the avocado - but that would have been delicious! Amy is picky and wouldn't eat it, but the boys ate it even thought it was spicy. We cooked it for less than 6 hours and it was fine.
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- Slow-Cooker Posole
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- Ingredients
- 1 tablespoon canola oil
- 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
- 2 (14.5 ounce) cans enchilada sauce
- 2 (15.5 ounce) cans white hominy, drained
- 1 onion, sliced
- 1/2 cup green chilies, diced
- 4 cloves garlic, minced
- 1/2 teaspoon cayenne pepper, or to taste
- 2 teaspoons dried oregano
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
Directions
- Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
- Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
- Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
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