August 27, 2014

Posole 0 0 5 0
  • Prep: 20 mins
  • Cook: 6 hrs
  • 20 mins

    6 hrs

    6 hrs 20 mins

  • Yields: 8


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


1Heat 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.





Submitted by Sandra Moreno


1 Review


August 17, 2017

Can you normal yellow corn kernals? I have never seen hominy where I live

All fields are required to submit a review.

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.

%d bloggers like this: