Slow Cooker Posole (Pozole)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Serves: 8
Ingredients
  • 1.5-2 pounds pork shoulder, boneless (or a combo of chicken breast and thighs)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 jalapeño or serrano peppers, seeded and finely diced
  • 1 teaspoon dried oregano
  • 1 teaspoon pink himalayan salt or smoked salt
  • 3 tablespoons chili powder
  • 2 cans white hominy (about 3 cups), drained and rinsed
  • 4 cups low sodium chicken broth
  • up to 2 cups water (optional for a thick stew or add as desired for thinner consistency)
  • 1 lime, cut into wedges
  • 1 avocado, pitted, peeled and sliced or diced, for garnish
  • Cilantro, chopped to garnish
  • Queso quesadilla, queso chihuahua, queso fresco or other Mexican cheese, shredded, to garnish
Instructions
  1. Place pork, onion, garlic, peppers, oregano, salt and chili powder in a slow cooker.
  2. Cook about 4-6 hours until pork is cooked and shreddable.
  3. Shred the pork or chop it into bite size bits.
  4. Stir in hominy, chicken broth and water to reach desired consistency.
  5. Continue cooking until hot, 1-2 hours.
  6. Serve with a lime wedge, avocado, cheese, and cilantro.
Notes
You can also cook this in a dutch oven. Cook about 4 hours at 300 degrees until pork is shreddable. After adding the hominy and broth, continue cooking on the stove top until simmering. Serve with garnishes.

This can also be frozen (without garnishes) and then reheated for future easy meals.
Nutrition Information
Calories: 312 Fat: 17g Carbohydrates: 16g Sodium: 608mg Fiber: 5g Protein: 26g
Recipe by at https://www.cookingupclean.com/slow-cooker-posole-pozole/