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Pork Posole
Ingredients
- 1 15 ounce can yellow hominy, drained
- 1 14 1/2ounce can Mexican-style diced tomatoes, undrained
- 1 10 ounce can mild green enchilada sauce
- 1 cup chopped onion (1 large)
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 - 1 1/2 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)
- Servings Per Recipe 6,
- cal. (kcal) 383,
- Fat, total (g) 11,
- chol. (mg) 71,
- sat. fat (g) 2,
- carb. (g) 32,
- fiber (g) 6,
- pro. (g) 30,
- sodium (mg) 652,
- Percent Daily Values are based on a 2,000 calorie diet
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