When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina
Featured In: 50 Best Comfort Foods from Around the World
- 1 can (15-1/2 ounces) hominy, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 1 can (10 ounces) green enchilada sauce
- 2 medium carrots, finely chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1 pound boneless country-style pork ribs
- Lime wedges and minced fresh cilantro
- Corn tortillas, optional
- In a 3- or 4-qt. slow cooker, combine the first nine ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender.
- Remove pork from slow cooker. Cut pork into bite-size pieces; return to slow cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas. Yield: 6 servings.
Originally published as Slow Cooker Pork Pozole in Taste of Home February/March 2016, p72
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