Crock Pot Pozole Verde
- Number of Servings: 8
Ingredients
1 dried pasilla chile (chile negro)2 (14.5 ounce) cans chicken broth1 cup Herdez® Salsa Verde1 pound Always Tender® porktenderloins, cut into 1-inch cubes1 pound chicken breast, cut into 1inch cubes1 large onion, diced2 cloves garlic, minced1 bay leaf2 teaspoons dried Mexican oregano1 (4.25 ounce) can diced green chiles2 (15 ounce) cans hominy
Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth.
Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours. Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro
Serving Size: About 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user NANAPO.
Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours. Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro
Serving Size: About 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user NANAPO.
Nutritional Info Amount Per Serving
- Calories: 203.9
- Total Fat: 4.8 g
- Cholesterol: 71.5 mg
- Sodium: 524.8 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 2.3 g
- Protein: 25.6 g
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