Submitted by Sandra Moreno
Posole
Serving: 8
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.
Tried this recipe?Scroll Down To Share What You Think
Can you normal yellow corn kernals? I have never seen hominy where I live