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.

Pork Pozole

by 6  people

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  • 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
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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