Prep Time: 20 mins | Cook Time: 6 hrs 35 mins | Total Time: 6 hrs 55 mins | Yield: 8 Servings
Talk about a complete meal! This Slow Cooker Posole is what you just might need today. A big thanks to my dear friend, Ira, for this awesome recipe! I am so glad that I gave it a try because I never would have tasted perfection! As perfect as this recipe already is, feel free to add more ingredients if you prefer. For a spicy version, try adding chilli powder or chilli oil when serving. Oh, man, you are so in for a treat! Have a blessed day, friends. Enjoy!
Ingredients:
1 tbsp canola oil
1 (2 pounds) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
½ c green chillies, diced
4 cloves garlic, minced
½ tsp cayenne pepper, or to taste
2 tsp dried oregano
¼ c cilantro, chopped
½ tsp salt
Directions:
Place a skillet on the stove and turn the heat to high.
Add canola oil and allow it to become hot.
Add the pork loin and sear each side for 5 minutes or until brown.
Remove the meat and transfer it into a 4-quart slow cooker.
Add the enchilada sauce on top of the meat.
Add the garlic, hominy, onion, cayenne pepper, chilis, and oregano over the enchilada sauce.
Add water to fill the pot.
Cover the slow cooker and cook for about 6 hours on high heat.
After 6 hours, remove the cover and add the cilantro and salt. Stir until well mixed.
Cover and cook for another 30 minutes on a low setting.
Serve hot and enjoy!
Nutrition Facts:
Calories: 241.4 | Protein: 16.8g 34 % | Carbohydrates: 25.7g 8% | Dietary Fiber: 4.4g 18% | Sugars: 3.7g | Fat: 7.7g 12% | Saturated Fat: 1.9g 9% | Cholesterol: 39.8mg13 % | Vitamin A Iu: 716IU 14% | Niacin Equivalents: 7.4mg 57% | Vitamin B6: 0.6mg 36% | Vitamin C: 33.1mg 55% | Folate: 16.4mcg 4% | Calcium: 54.3mg 5% | Iron: 2.4mg 14% | Magnesium: 53.5mg 19% | Potassium: 548.5mg 15% | Sodium: 670.5mg 27% | Thiamin: 0.3mg 33% | Calories From Fat: 68.9
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