Slow-Cooker Posole

Made in a slow cooker, this streamlined version of classic Mexican Posole combines traditional ingredients such as hominy, green chiles, garlic, onions, oregano, and enchilada sauce with cubed pork.

• Preparation Time: 20 mins
• Cooking Time: 6 hr 35 mins
• Total Time: 6 hr 55 mins
• Calories: 241 Calories

Ingredients

• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 onion, sliced
• 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
• 0.5 teaspoon salt
• 0.25 cup cilantro, chopped
• 0.5 cup green chilies, diced
• 0.5 teaspoon cayenne pepper, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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