Pork Pozole
This hominy and pork recipe is made in the slow cooker so you can do other things while dinner is cooking.
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
Calories 332, Total Fat 9 g, Sodium 461 mg, Carbohydrate 31 g, Fiber 5 g, Protein 29 g.
Percent Daily Values are based on a 2,000 calorie diet
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