Crockpot Pork Posole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
46 oz Hominy, canned (two 25 oz cans drained)4 cups Chicken Broth, (two 32 oz containers) 2 cups, Onion, chopped 3 cloves Garlic, minced2 Tsp Cumin, ground 1 Tsp Oregano, leaves or ground 6 Ancho Chilis, dried1/2 cup Green Chilis, canned2 Bay Leaves 2 lbs Pork Stew Meat
Place the Ancho Chilis in a bowl and cover with boiling water. Soak for 10 minutes, or until softened.
While chilis are soaking chop one large onion (should have 2 cups).
De-stem and seed the chilis and puree them with a little of the soaking water to make a paste.
Add all of the ingredients to the crockpot, including the chili paste.
Cover and cook on high for 4 hours or until meat is tender.
Serve with sliced radish, chopped green onion, diced avocado, fresh cilantro leaves, lime wedges and crumbled Queso Fresco.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LJCHARTER.
While chilis are soaking chop one large onion (should have 2 cups).
De-stem and seed the chilis and puree them with a little of the soaking water to make a paste.
Add all of the ingredients to the crockpot, including the chili paste.
Cover and cook on high for 4 hours or until meat is tender.
Serve with sliced radish, chopped green onion, diced avocado, fresh cilantro leaves, lime wedges and crumbled Queso Fresco.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LJCHARTER.
Nutritional Info Amount Per Serving
- Calories: 224.2
- Total Fat: 4.5 g
- Cholesterol: 59.7 mg
- Sodium: 329.8 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.7 g
- Protein: 24.1 g
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