An easy pozole recipe made in the slow cooker. 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. Traditional Mexican pozole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas.
Ingredients
- canola oil: 1 Tbsp
- boneless pork loin roast: 1 piece (2 pound, cut into 1-inch cubes)
- enchilada sauce: 2 cans (14.5 ounce cans)
- white hominy: 2 cans (15.5 ounce cans, drained)
- onion: 1 piece (sliced)
- green chilies: 0.5 cup (diced)
- garlic: 4 clove (minced)
- cayenne pepper: 0.5 tsp (to taste)
- oregano: 2 tsp (dried)
- cilantro: 0.25 cup (chopped)
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Heat oil in a skillet over high heat. Add pork; cook and stir just until meat is browned on all sides, about 5 minutes.
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Place meat in a 4-quart slow cooker. Pour enchilada sauce over the meat. Top with hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
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Cover and cook on High for 6 to 7 hours. Stir in cilantro and salt. Cook on Low for 30 minutes more.
