Slow Cooker Posole
"Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do."
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- 1/2 teaspoon salt
- 2 teaspoons dried oregano
- 4 cloves garlic minced
- 1/4 cup cilantro chopped
- 1 tablespoon canola oil
- 1 onion, sliced
- 1/2 teaspoon cayenne pepper or to taste
- 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
- 1/2 cup green chilies diced
- Carbohydrate 1.45784502693255 g
- Cholesterol 0 mg
- Fat 1.83426622398475 g
- Fiber 0.340679167563679 g
- Protein 0.263519375135781 g
- Saturated Fat 0.146132552079685 g
- Serving Size 1 1 serving (13g)
- Sodium 34.9888334324024 mg
- Sugar 1.11716585936887 g
- Trans Fat 0.0393939583445511 g
- Calories 22 calories
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.
