SLOW-COOKER PORK POZOLE
When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. -Genie Gunn, Asheville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 3- or 4-qt. slow cooker, combine the first nine ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender., Remove pork from slow cooker. Cut pork into bite-sized pieces; return to slow cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.
Nutrition Facts : Calories 223 calories, Fat 8g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 991mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.
EASY PORK POSOLE
Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium-high heat. Brown pork and sausage; drain. Transfer to a 4-qt. slow cooker., Stir in broth, tomatoes, hominy, cilantro, onion, green onions, jalapeno, garlic, chili powder, cumin, cayenne and pepper. Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with tortillas, additional onion, cilantro and lime wedges.
Nutrition Facts : Calories 190 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 957mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
SLOW-COOKER POSOLE
Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.
Provided by Jules
Categories Meat and Poultry Recipes Pork
Time 6h55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
- Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
- Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 25.7 g, Cholesterol 39.8 mg, Fat 7.7 g, Fiber 4.4 g, Protein 16.8 g, SaturatedFat 1.9 g, Sodium 670.5 mg, Sugar 3.7 g
POZOLE IN A SLOW COOKER
Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.
Provided by Isabel
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 8h55m
Yield 12
Number Of Ingredients 13
Steps:
- Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
- Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
- Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
- Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 13.6 g, Cholesterol 52.4 mg, Fat 13.6 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 4.7 g, Sodium 426.6 mg, Sugar 2.5 g
SLOW COOKER POZOLE - PORK
Make this popular Mexican dish for your next meal. Pozole is a traditional Mexican stew that dates back to pre-Columbian times. Today this dish's popularity has spread to the Southern United States and is served in New Mexico on Christmas Eve to celebrate the year's blessings. Thank you Reader's Digest
Provided by squarehopper
Categories Stew
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute the pork in a non-stick skillet until halfway cooked, remove.
- Leave fat in skillet and saute the onion.
- Add the meat, the onion and all the remaining ingredients to the crock pot and cook on low heat for six to eight hours.
- Serving Suggestions: Pozole can be served in large flat bowls, garnished with fresh cilantro with warm corn bread on the side. Avocado slices and fresh lime can be passed, along with hot sauce or salsa.
Nutrition Facts : Calories 226.3, Fat 5.8, SaturatedFat 1.7, Cholesterol 55.9, Sodium 748.4, Carbohydrate 24.1, Fiber 4.7, Sugar 3.5, Protein 18.6
SLOW COOKER POZOLE (CHICKEN AND PORK)
Make and share this Slow Cooker Pozole (Chicken and Pork) recipe from Food.com.
Provided by DrGaellon
Categories Chicken Breast
Time 8h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Remove the stem (and seeds, if you don't like the heat) from the rehydrated chile pepper. Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker through a fine-mesh strainer.
- Pour in the remaining can of chicken broth, and add the pork, chicken, onion, garlic, green chilies, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 8 hours. Remove the bay leaf. Sprinkle each serving with lettuce, radishes and chips; serve with lime wedges.
Nutrition Facts : Calories 306.1, Fat 8.3, SaturatedFat 1.7, Cholesterol 52.8, Sodium 541.8, Carbohydrate 34.5, Fiber 5.6, Sugar 4.1, Protein 24.5
SLOW COOKER PORK POZOLE
This is a 3-ingredient recipe. Ingredient Note: Recaito is a thicker-than salsa, cilantro-based seasoning that's used to add flavor to rice, beans, soups and stews. The recipe is courtesy womansday.com.
Provided by Barb G.
Categories One Dish Meal
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Put pork and recaito in a 3-quart or larger slow-cooker; stir to mix and coat.
- Cover and cook on low 7 to 9 hours, or until pork is very tender.
- Stir in hominy, cover and cook 10 minutes to heat hominy; If desired, garnish with chopped cilantro and radishes.
- Good served with warm flour tortillas.
Nutrition Facts : Calories 386.7, Fat 24.4, SaturatedFat 8.3, Cholesterol 99.8, Sodium 241.1, Carbohydrate 10.1, Fiber 1.8, Sugar 1.3, Protein 29.4
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- Using a large skillet, add olive oil and place over medium-high heat. Once hot, add pork loin and cook for 2-3 minutes per side. Transfer pork into slow cooker.
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- Sprinkle the pork evenly with the cumin, salt, and black pepper. Heat the oil in a large skillet over medium-high. Add half of the pork to the skillet; cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining pork.
- Add the poblano chiles and onions to the skillet. Cook, stirring often, until the vegetables are almost tender and lightly caramelized, about 5 minutes. Add 1/2 cup of the stock to the skillet. Cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet; transfer to the slow cooker. Stir in the hominy, pinto beans, salsa verde, and remaining 3 1/2 cups stock. Cover and cook on LOW until the pork is tender, 7 to 8 hours. Skim the fat from the surface of the soup. Mash some of the beans and hominy with a potato masher. Ladle the soup into bowls. Serve with the sliced radishes, scallions, and oregano leaves, if desired.
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