Crockpot Pork Posole
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Crockpot Pork Posole calories by ingredient
Introduction
A delicious, light Posole which is easy to make. The dried Ancho chilis give this soup a deep flavor and mild heat, while the canned green chilis add a brighter pepper note. A delicious, light Posole which is easy to make. The dried Ancho chilis give this soup a deep flavor and mild heat, while the canned green chilis add a brighter pepper note.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, minced
2 Tsp Cumin, ground
1 Tsp Oregano, leaves or ground
6 Ancho Chilis, dried
1/2 cup Green Chilis, canned
2 Bay Leaves
2 lbs Pork Stew Meat
Tips
If you want to change the flavor a bit, add 1-2 Tbs of Mole mix from a jar. This gives a more complex flavor to the soup.
To make the soup richer, add 1-2 Tbs of cocoa powder mixed with a little water to make a paste. Add at the beginning of the cooking cycle in order to give the cocoa time to blend with the other ingredients.
NOTE: Ancho Chilis are a mild pepper and can be replaced with 1/2 cup ground chili, either Ancho or another pepper of choice, depending on desired level of heat.
Directions
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.