slow cooker pozole

Slow Cooker Pozole

Cuisine Recipes

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A simple pozole recipe made in the sluggish cooker. You can add another container of hominy in the event that your sluggish cooker is enormous. I favor hot enchilada sauce with salsa, however the customary kind will do. Customary Mexican pozole is presented with destroyed cabbage, lime wedges, avocado, onion, cilantro, and, obviously, warm tortillas..

Cooking Ingredients

    • 1 tablespoon canola oil

    • 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes

    • 2 (14.5 ounce) cans enchilada sauce

    • 2 (15.5 ounce) cans white hominy, drained

    • 1 onion, sliced

    • ½ cup green chilies, diced

    • 4 cloves garlic, minced

    • ½ teaspoon cayenne pepper, or to taste

    • 2 teaspoons dried oregano

    • ¼ cup cilantro, chopped

    • ½ teaspoon salt

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Cooking Direction

    Heat oil in a skillet over high intensity. Add pork; cook and mix just until meat is seared on all sides, around 5 minutes.

    Place meat in a 4-quart slow cooker. Pour enchilada sauce over the meat. Top with hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in sufficient water to fill the sluggish cooker.

    Cover and cook on High for 6 to 7 hours. Mix in cilantro and salt. Cook on Low for 30 minutes more.