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
VERIFIED BY Taste of Home Test Kitchen
- 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-sized 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
Reviews forSlow Cooker Pork Pozole
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 4, 2016
"My husband agreed. Very good and easy."
Reviewed Feb. 3, 2016
"Great cold weather meal"