Easy Pork Posole
TOTAL TIME: Prep: 30 min. Cook: 6 hours
YIELD: 8 servings (2 quarts).
Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. —Greg Fontenot, The Woodlands, Texas
Ingredients
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1 tablespoon canola oil
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1/2 pound boneless pork shoulder butt roast, cubed
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1/2 pound fully cooked andouille sausage links, sliced
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6 cups reduced-sodium chicken broth
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2 medium tomatoes, seeded and chopped
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1 can (16 ounces) hominy, rinsed and drained
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1 cup minced fresh cilantro
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1 medium onion, chopped
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4 green onions, chopped
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1 jalapeno pepper, seeded and chopped
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2 garlic cloves, minced
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1/2 teaspoon cayenne pepper
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1/2 teaspoon coarsely ground pepper
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Optional: Corn tortillas, additional chopped onion, minced fresh cilantro and lime wedges
Directions
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1.
In a large skillet, heat oil over medium-high heat. Brown pork and sausage; drain. Transfer to a 4-qt. slow cooker.
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2.
Stir in broth, tomatoes, hominy, cilantro, onion, green onions, jalapeno, garlic, chili powder, cumin, cayenne and pepper. Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with tortillas, additional onion, cilantro and lime wedges.
Nutrition Facts
1 cup: 190 calories, 11g fat (3g saturated fat), 54mg cholesterol, 957mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 14g protein.
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