Crockpot Pork Posole Stew
Ingredients
-
5
pounds
Boston Butt Pork Roast
-
1
whole
onion, sliced
-
½
head
garlic
-
16
ounces
chicken stock
-
1
whole
lime, juiced
-
1½
large
jalapenos, cut in half and seeded
-
3
whole
bay leaves
-
1
tablespoon
oregano
-
1
10-ounce can
Rotel tomatoes with green chiles
-
1⅓
cups
cilantro leaves
-
2
carrots, chopped
-
1
30-ounce can
hominy
-
1
tablespoon
pepper
-
1
tablespoon
kosher salt
Instructions
- Layer half of the sliced onion at the bottom of the crockpot.
- Cut the roast into 3-4 large pieces and place in the crockpot, then season with salt and pepper.
- Add half the garlic (unwrapped), the remaining onion slices, chicken stock, bay leaves, jalapenos, lime juice, lime halves, oregano, and Rotel tomatoes.
- Cover and cook on high for 4 to 4½ hours until the meat is tender and easily pulls apart.
- Remove the meat and set it aside to cool, then shred it.
- Discard the lime rinds and bay leaves, and chop the jalapenos and garlic, adding them back to the pot along with half of the shredded pork, carrots, and hominy.
- Cover and cook for an additional 30 minutes until the carrots are tender.
Nutrition Facts (estimated)
Servings
10-12
Calories
350
Total fat
15g
Total carbohydrates
25g
Total protein
30g
Sodium
900mg
Cholesterol
80mg
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