slow cooker posole
Slow Cooker
Slow Cooker Posole
A traditional Mexican stew made with hominy, pork, and red chile broth. Slow-cooked for hours, this rich, spicy soup is perfect with toppings like cabbage, lime, and radishes.
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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