SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pork Posole

Makes: 6 servings
Prep 30 mins Cook 2 hrs to 2 hrs 30 mins   (high)
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  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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe