Easy Pork Posole
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
Total TimePrep: 30 min. Cook: 6 hours
Makes8 servings (2 quarts)
- 1 tablespoon canola oil
- 1/2 pound boneless pork shoulder butt roast, cubed
- 1/2 pound Johnsonville® Fully Cooked Andouille Sausage Rope, sliced
- 6 cups reduced-sodium chicken broth
- 2 medium tomatoes, seeded and chopped
- 1 can (16 ounces) hominy, rinsed and drained
- 1 cup minced fresh cilantro
- 1 medium onion, chopped
- 4 green onions, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon coarsely ground pepper
- Optional ingredients: corn tortillas, chopped onion, minced fresh cilantro and lime wedges
- In a large skillet, heat oil over medium-high heat. Brown pork and sausage; drain. Transfer to a 4-qt. slow cooker.
- 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, onion, cilantro and lime wedges.
Test Kitchen tips
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 cup (calculated without optional ingredients): 190 calories, 11g fat (3g saturated fat), 54mg cholesterol, 957mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 14g protein.
Originally published as Cajun and Hispanic Pozole Soup in Taste of Home Christmas Annual 2016
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