"Veggie Smoothie" Slow Cooker Pozole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of "Veggie Smoothie" Slow Cooker Pozole calories by ingredient
Introduction
Though not extremely authentic due to the use of chili powder over whole chilis, this soup is healthy and extremely tasty, and rivals our local Mexican restaurant's! Blending raw veggies to make a thick stock saves on time and calories but adds big flavor! Try this technique in any of your favorite slow-cooker soups. Though not extremely authentic due to the use of chili powder over whole chilis, this soup is healthy and extremely tasty, and rivals our local Mexican restaurant's! Blending raw veggies to make a thick stock saves on time and calories but adds big flavor! Try this technique in any of your favorite slow-cooker soups.Number of Servings: 8
Ingredients
-
1 1-2 lb pork loin (lean!), cut into bite-size pieces
1 can of white hominy
4 roma tomatoes, cut into large pieces
2 small onions, diced
4 cloves of garlic, peeled and cut in half
2 carrots, diced
1 package of mushrooms, chopped coarsely
4 C of chicken stock
1 (6 oz) can of tomato paste
2 Tbsp dark chili powder
3 Tbsp Mexican oregano
2-3 bay leaves
pinch of thyme
Garnishes:
- thinly sliced radishes
- diced white onion and cilantro
- avocado
- softened corn tortilla
Tips
This soup is all about garnishes! thinly sliced radishes, diced white onion and cilantro (always together), avocado, and softened corn tortilla are typical.
Directions
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.