Green Chile Pork Posole
15 1/2 ounce can hominy, rinsed and drained
16 ounce jar salsa verde
14 1/2 ounce can reduced-sodium chicken broth
4 ounce can diced green chiles, undrained
cup coarsely chopped onion (1 large)
tablespoon ground cumin
teaspoon dried oregano, crushed
teaspoon crushed red pepper
ounces pork tenderloin, cut into 1/2-inch cubes
Snipped fresh cilantro
6 whole grain tortillas, warmed*
- In a 3 1/2- or 4-quart slow cooker combine hominy, salsa, broth, chiles, onion, cumin, garlic, oregano, and crushed red pepper. Stir in meat.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
- To serve, sprinkle each serving with cilantro. Serve with tortillas.
From the Test Kitchen
To warm tortillas, preheat oven to 350 degrees F. Stack tortillas; wrap tightly in foil. Bake about 10 minutes or until heated through.
Nutrition Facts(Green Chile Pork Posole)
- Per serving:
- 271 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 2 g monounsatured fat),
- 37 mg chol.,
- 784 mg sodium,
- 40 g carb.,
- 13 g fiber,
- 5 g sugar,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet