Slow-Cooker PosoleTraditional 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.By JulesPrep:20 minsCook:6 hrs 35 minsTotal:6 hrs 55 minsServings:8Yield:8 servings
- 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
- ½ cup green chilies, diced
- 4 cloves garlic, minced
- ½ teaspoon cayenne pepper, or to taste
- 2 teaspoons dried oregano
- ¼ cup cilantro, chopped
- ½ teaspoon salt
- Step 1Heat 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.
- Step 2Place 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.
- Step 3Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
Per Serving: 241 calories; protein 16.8g; carbohydrates 25.7g; fat 7.7g; cholesterol 39.8mg; sodium 670.5mg.© Copyright 2021 allrecipes.com. All rights reserved.Printed from https://www.allrecipes.com 09/26/2021