Pork Pozole
Recipe from Parents

Pork Pozole

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

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