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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