EmailTweet 0 Full-screen Posole Mexican, Pork August 27, 2014 Posole 0 0 5 0 Prep: 20 mins Cook: 6 hrs 20 mins 6 hrs 6 hrs 20 mins Yields: 8 Ingredients1 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 Directions1Heat canola oil in a skillet over high heat, add pork and cook till brown on all sides (roughly 5 min). 2Place meat in the bottom of a 4 qt slow cooker. 3Pour in enchilada sauce, then top with hominy, onions, chilies, garlic, cayenne pepper and oregano. 4Pour in enough water to fill slow cooker. 5Cover and cook on High for 6-7 hrs. 6Stir in cilantro and salt, cook for an addition 30 min on low. 7 8 9 10 Submitted by Sandra Moreno close full screen 00:00 1 Review Lindsay August 17, 2017 Can you normal yellow corn kernals? I have never seen hominy where I live Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time. Like this:Like Loading...
Lindsay
August 17, 2017
Can you normal yellow corn kernals? I have never seen hominy where I live