Pork Pozole
Recipe from Parents

This hominy and pork recipe is made in the slow cooker so you can do other things while dinner is cooking.



by 6  people


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Ingredients
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    1   can 
    (15 ounces) yellow or white hominy, drained
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    1   can 
    (14.5 ounces) Mexican-style diced tomatoes
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    1   can 
    (10 ounces) mild green enchilada sauce
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    1   
    large onion, chopped
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    3   
    cloves garlic, minced
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    2   teaspoons 
    ground cumin
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    1 1/2  pounds 
    boneless pork loin
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    1/2  cup 
    chopped cilantro
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    1   tablespoon 
    lime juice
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    Baked tortilla chips
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    Diced avocado and lime wedges, optional

Directions
1.
Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4-quart slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on high for 2 to 2-1/2 hours.
2.
Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker, and stir well. Spoon into shallow bowls. Serve with tortilla chips, and if your family is a fan of avocado and lime wedges, include them too.
Nutrition information
Per Serving: cal. (kcal) 332, Fat, total (g) 9, carb. (g) 31, fiber (g) 5, pro. (g) 29, sodium (mg) 461, Percent Daily Values are based on a 2,000 calorie diet
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Pork Pozole

Pork, chipotle pepper and hominy provide authenticity to this slowly simmered, traditional Mexican soup. Although pozole is typically served on special occasions, this recipe is simple enough for everyday.

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