SLOW-COOKER PORK POZOLE RECIPE: HOW TO MAKE IT
I make this heartwarming stew with pork ribs and hominy often. It's a filling recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina
Provided by Taste of Home
Categories Lunch
Total Time 03 hours 10 minutes
Prep Time 10 minutes
Cook Time 03 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 3- or 4-qt. slow cooker, combine the first 9 ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender., Remove pork from slow cooker. Cut into bite-sized pieces; return to slow cooker. Serve with lime wedges, cilantro and, if desired, corn tortillas.
Nutrition Facts : Calories 223 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 991mg sodium, CarbohydrateContent 22g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 15g protein.
POZOLE IN A SLOW COOKER RECIPE | ALLRECIPES
Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.
Provided by Isabel
Categories Pork Soup
Total Time 8 hours 55 minutes
Prep Time 30 minutes
Cook Time 8 hours 25 minutes
Yield 12 servings
Number Of Ingredients 13
Steps:
- Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
- Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
- Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
- Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 239.8 calories, CarbohydrateContent 13.6 g, CholesterolContent 52.4 mg, FatContent 13.6 g, FiberContent 2.9 g, ProteinContent 15.4 g, SaturatedFatContent 4.7 g, SodiumContent 426.6 mg, SugarContent 2.5 g
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