"Veggie Smoothie" Slow Cooker Pozole
- Number of Servings: 8
Ingredients
1 1-2 lb pork loin (lean!), cut into bite-size pieces1 can of white hominy4 roma tomatoes, cut into large pieces2 small onions, diced4 cloves of garlic, peeled and cut in half2 carrots, diced1 package of mushrooms, chopped coarsely 4 C of chicken stock1 (6 oz) can of tomato paste2 Tbsp dark chili powder3 Tbsp Mexican oregano2-3 bay leavespinch of thymeGarnishes:- thinly sliced radishes- diced white onion and cilantro- avocado- softened corn tortilla
Cut pork into bite size pieces.
Place chopped veggies in blender with chicken broth, working in batches to ensure carrots are blended - make sure at least one batch contains tomato paste, chili powder, and half of oregano.
Drain and rinse hominy.
Combine all ingredients including remaining oregano and bay leaves in slow cooker, making sure to coat all meat and hominy with sauce.
Cook on low for 6-8 hours. Add salt to taste.
Serving Size: Makes 8 1.5-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CARRIEQUARTZ.
Place chopped veggies in blender with chicken broth, working in batches to ensure carrots are blended - make sure at least one batch contains tomato paste, chili powder, and half of oregano.
Drain and rinse hominy.
Combine all ingredients including remaining oregano and bay leaves in slow cooker, making sure to coat all meat and hominy with sauce.
Cook on low for 6-8 hours. Add salt to taste.
Serving Size: Makes 8 1.5-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CARRIEQUARTZ.
Nutritional Info Amount Per Serving
- Calories: 213.0
- Total Fat: 5.9 g
- Cholesterol: 41.7 mg
- Sodium: 824.9 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 5.0 g
- Protein: 18.1 g
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