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Wednesday, January 16, 2013

Slow Cooker Posole

Adapted: Allrecipes

A wonderful Mexican pork stew, this dish was superb in its' flavors.  This was the first time I ever had this dish and it definitely will not be the last. 

I liked this dish because, although it was considered a stew, it had the consistency of a soup. Furthermore, it had some spiciness to it, but wasn't overpowering for my husband, who doesn't like his food to spicy.

Be sure to serve with lime wedges. The lime really makes the stew pop!

So, here we go!: 


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,
1 onion, sliced
1 can green diced chilies
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
2 quarts chicken broth
1/4 cup cilantro, chopped
1/2 teaspoon salt
1) 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.

2) 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 chicken broth/water to fill the slow cooker.

3) Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

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