Posole

Submitted by Sandra Moreno

Posole

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Serving: 8
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes

Ingredients
 

  • 1 Tbl Canola Oil
  • 1 (2 lb) boneless pork loin roast, cut into 1-inch cubes
  • 2 (14.5 oz) cans enchilada sauce
  • 2 (15.5 oz) cans white hominy, drained
  • 1 onion sliced
  • 1/2 C. green chilies, diced
  • 4 cloves garlic, minced
  • 1/2 tsp cayenne pepper, or to taste
  • 2 tsp dried oregano
  • 1/4 C. Cilantro, chopped
  • 1/2 tsp salt

Instructions
 

  • Heat canola oil in a skillet over high heat, add pork and cook till brown on all sides (roughly 5 min).
  • Place meat in the bottom of a 4 qt slow cooker.
  • Pour in enchilada sauce, then top with hominy, onions, chilies, garlic, cayenne pepper and oregano.
  • Pour in enough water to fill slow cooker.
  • Cover and cook on High for 6-7 hrs.
  • Stir in cilantro and salt, cook for an addition 30 min on low.

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