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
  • 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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