Slow Cooker Posole
Ingredients
-
1-2
tablespoons
canola, vegetable or avocado oil
-
2-3
pounds
pork roast cut into 1-inch cubes
-
1
medium
yellow onion, sliced thinly
-
4
cloves
garlic, finely minced
-
1
can (19-ounces)
red or green enchilada sauce
-
1
jar (16-ounces)
salsa verde
-
1
cup
chicken broth
-
1
can (4-ounces)
green chiles
-
2
cans (15.5 ounces each)
white hominy, drained
-
2
teaspoons
dried oregano
-
½
teaspoon
salt
-
½
teaspoon
cayenne pepper
-
½
cup
chopped fresh cilantro
Instructions
- 1. Heat the oil in a skillet over medium heat and brown the pork pieces.
- 2. Transfer the browned pork to a slow cooker.
- 3. In the same skillet, cook the onions until soft, then add the garlic and cook briefly.
- 4. Transfer the onion and garlic to the slow cooker.
- 5. Add the enchilada sauce, salsa verde, broth, green chiles, drained hominy, oregano, salt, and cayenne pepper to the slow cooker and stir well.
- 6. Cover and cook on high for 6-7 hours or low for 8-9 hours until the pork is tender.
- 7. Stir in the cilantro and season with additional salt and pepper to taste.
- 8. Serve with desired toppings like shredded cabbage, avocado, lime wedges, and tortilla chips.
Nutrition Facts (estimated)
Servings
8
Calories
177
Total fat
6g
Total carbohydrates
2g
Total protein
26g
Sodium
313mg
Cholesterol
71mg
You might also like