CROCKPOT POZOLE RECIPES

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SLOW-COOKER POSOLE | ALLRECIPES



Slow-Cooker Posole | Allrecipes image

Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.

Provided by Jules

Categories     Pork Recipes

Total Time 6 hours 55 minutes

Prep Time 20 minutes

Cook Time 6 hours 35 minutes

Yield 8 servings

Number Of Ingredients 11

1 tablespoon canola oil
1 (2 pound) 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 cup green chilies, diced
4 cloves garlic, minced
½ teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
¼ cup cilantro, chopped
½ teaspoon salt

Steps:

  • Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
  • Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
  • Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

Nutrition Facts : Calories 241.4 calories, CarbohydrateContent 25.7 g, CholesterolContent 39.8 mg, FatContent 7.7 g, FiberContent 4.4 g, ProteinContent 16.8 g, SaturatedFatContent 1.9 g, SodiumContent 670.5 mg, SugarContent 3.7 g

PRESSURE COOKER POZOLE (PORK AND HOMINY STEW)



Pressure Cooker Pozole (Pork and Hominy Stew) image

This Pressure Cooker Pozole (Pork and Hominy Stew) is made with pork, hominy and spices, it's so comforting, especially on a cold winter night. Leftovers taste even better the next day, perfect to pack for lunch.

Provided by Gina

Categories     Dinner    Soup

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 11

1 1/4 pounds boneless pork shoulder (trimmed of fat and cut into 4-inch pieces)
Kosher salt and fresh cracked pepper
1 tbsp olive oil (divided)
1 medium white onion (chopped)
4 garlic cloves (minced)
2 tablespoons chili powder
4 cups low sodium chicken broth
2 cups water
2 15 oz cans hominy, drained and rinsed
4 oz diced avocado and lime wedges (for serving)
cilantro for garnish

Steps:

  • Season the pork with salt.
  • Press saute and heat half of the oil.
  • Add the pork and cook until pieces are browned on all sides, about 8 minutes; transfer to a plate.
  • Add remaining oil, onion, garlic, and chili powder and sauté until soft, 4 minutes.
  • Add broth and water, cook, stirring and scraping up browned bits with a wooden spoon.
  • Return pork to the pressure cooker. Secure lid.
  • Cook high pressure until meat is tender, about 45 minutes. Quick or natural release.
  • Remove from heat, vent pressure, then remove lid.
  • Skim fat if any.
  • Using two forks, shred pork; then stir in hominy and heat through.
  • Serve with avocado and lime and garnish with cilantro.

Nutrition Facts : Calories 365 kcal, CarbohydrateContent 33 g, ProteinContent 22 g, FatContent 16 g, SaturatedFatContent 4 g, CholesterolContent 60 mg, SodiumContent 882 mg, FiberContent 7 g, SugarContent 2 g, ServingSize 1 serving

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