Name: Slow Cooker Pozole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Canola oil - 1 tablespoon; Boneless pork loin roast, cut into 1-inch cubes - 1 (2 pound); Enchilada sauce - 2 (14.5 ounce) cans; White hominy, drained - 2 (15.5 ounce) cans; Onion, sliced - 1; Green chilies, diced - ½ cup; Garlic, minced - 4 cloves; Cayenne pepper, or to taste - ½ teaspoon; Dried oregano - 2 teaspoons; Cilantro, chopped - ¼ cup; Salt - ½ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Pozole

1. Canola oil - 1 tablespoon

2. Boneless pork loin roast, cut into 1-inch cubes - 1 (2 pound)

3. Enchilada sauce - 2 (14.5 ounce) cans

4. White hominy, drained - 2 (15.5 ounce) cans

5. Onion, sliced - 1

6. Green chilies, diced - ½ cup

7. Garlic, minced - 4 cloves

8. Cayenne pepper, or to taste - ½ teaspoon

9. Dried oregano - 2 teaspoons

10. Cilantro, chopped - ¼ cup

11. Salt - ½ teaspoon

How to cook deliciously - Slow Cooker Pozole

1. Stage

Heat oil in a skillet over high heat. Add pork; cook and stir just until meat is browned on all sides, about 5 minutes.

2. Stage

Place meat in a 4-quart slow cooker. Pour enchilada sauce over the meat. Top with hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.

3. Stage

Cover and cook on High for 6 to 7 hours. Stir in cilantro and salt. Cook on Low for 30 minutes more.