Slow Cooker Pozole

Name: Slow Cooker Pozole
Total time: 405 min
Yield: 8 Servings
Ingredients: 1 tablespoon canola oil; 1 (2-pound) boneless pork loin roast, cut into 1-inch cubes; 2 (14.5-ounce) cans enchilada sauce; 2 (15.5-ounce) cans white hominy, drained; 🧅 1 onion, sliced; ½ cup green chilies, diced; 🧄 4 cloves garlic, minced; ½ teaspoon cayenne pepper, or to taste; 2 teaspoons dried oregano; ¼ cup cilantro, chopped; ½ teaspoon salt

Cost $14, save $16

Source: Recommended by CookPal

405 Min
8 Servings
$14

Slow Cooker Pozole

Cost $14, save $16

Source: Recommended by CookPal

405 Min
8 Servings
$14

INGREDIENTS

Main Ingredients
- 1 tablespoon canola oil
- 1 (2-pound) boneless pork loin roast, cut into 1-inch cubes
- 2 (14.5-ounce) cans enchilada sauce
- 2 (15.5-ounce) cans white hominy, drained
Vegetables and Seasonings
- 🧅 1 onion, sliced
- ½ cup green chilies, diced
- 🧄 4 cloves garlic, minced
- ½ teaspoon cayenne pepper, or to taste
- 2 teaspoons dried oregano
- ¼ cup cilantro, chopped
- ½ teaspoon salt

STEPS

Heat canola oil in a skillet over high heat. Add pork cubes and cook until browned on all sides, about 5 minutes.

Place browned pork in a 4-quart slow cooker. Pour enchilada sauce over the pork.

Top with drained hominy, sliced onion, green chilies, minced garlic, cayenne pepper, and dried oregano. Add enough water to fill the slow cooker.

Cover and cook on High for 6 to 7 hours.

Stir in chopped cilantro and salt. Cook on Low for an additional 30 minutes.

NUTRIENTS

Per 1 serving

🔥

241

Calories

17
Protein
26
Carbs
8
Fats

💡 Serve with shredded cabbage, lime wedges, avocado, chopped onion, and warm tortillas for a traditional experience.For extra spice, use hot enchilada sauce or add fresh jalapeños.This recipe works well with chicken if you prefer it over pork.