Slow-Cooker Posole

Traditional 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.

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

Ingredients

• ½ teaspoon salt
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 onion, sliced
• 1 tablespoon canola oil
• ½ teaspoon cayenne pepper, or to taste
• ¼ cup cilantro, chopped
• 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
• ½ cup green chilies, diced

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.