Pork Posole

Pork Posole + enlarge image
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17 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
30 mins
Cook:
2 hrs to 2 hrs 30 mins (high)
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Pork Posole

Ingredients
1
15 ounce can yellow hominy, drained
1
14 1/2 ounce can Mexican-style diced tomatoes, undrained
1
10 ounce can mild green enchilada sauce
1
cup chopped onion (1 large)
3
2
teaspoons ground cumin
1
pounds boneless pork loin (single loin)
1/2
cup snipped fresh cilantro
1
tablespoon lime juice
 
Sliced avocado
 
Baked tortilla chips
 
Fresh cilantro sprigs (optional)
 
Sour cream (optional)
 
Lime wedges (optional)

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine hominy, undrained tomatoes, enchilada sauce, onion, garlic, and cumin. Add meat; spoon hominy mixture over meat. Cover and cook on high-heat setting for 2 to 2 1/2 hours.
  2. Remove meat to a cutting board. Stir the 1/2 cup snipped cilantro and lime juice into mixture in slow cooker. Coarsely chop meat; return to cooker and stir to combine.
  3. Serve topped with avocado. Pass tortilla chips. If desired, garnish with additional cilantro, sour cream, and/or lime wedges.

Nutrition Facts

(Pork Posole)
    Per serving:
  • 383 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 71 mg chol.,
  • 652 mg sodium,
  • 32 g carb.,
  • 6 g fiber,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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