Prep time: 20 mins | Cook time: 6 hrs 35 mins | Total time: 6 hrs 55 mins | Servings: 8
This delicious traditional Mexican Posole is always a hit! Flavorful, hearty, and comforting, this sure will satisfy your cravings for a Mexican stew. With deep rich flavour, warming heat, this Slow-Cooker Posole is the perfect meal for a cosy night.
Ingredients
1 tablespoon canola oil
1 (2 pounds) 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 chillies, diced
4 cloves garlic, minced
½ teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
¼ cup cilantro, chopped
½ teaspoon salt
How to make Slow-Cooker Posole
Step 1: In a skillet, heat the canola oil over high heat.
Step 2: Once the oil is hot, add the pork to the skillet and cook for about 5 minutes until brown on all sides.
Step 3: When the pork is cooked, transfer the meat to a 4-quart slow cooker. Over the meat, pour the enchilada sauce and top with hominy, onion, chillies, garlic, cayenne pepper, and oregano. Then, fill the slow cooker with enough water.
Step 4: Cover the slow cooker with the lid and set it on high. Cook for 6 to 7 hours. Then, stir in the cilantro and salt. Cook for another 30 minutes on low.
Nutrition Facts:
Servings Per Recipe: 8
Calories: 241.4 | Protein: 16.8g 34% | Carbohydrates: 25.7g 8% | Dietary Fiber: 4.4g 18% | Sugars: 3.7g | Fat: 7.7g 12% | Saturated Fat: 1.9g 9% | Cholesterol: 39.8mg 13% | Vitamin A Iu: 716IU 14% | Niacin Equivalents: 7.4mg 57% | Vitamin B6: 0.6mg 36% | Vitamin C: 33.1mg 55% | Folate: 16.4mcg 4% | Calcium: 54.3mg 5% | Iron: 2.4mg 14% | Magnesium: 53.5mg 19% | Potassium: 548.5mg 15% | Sodium: 670.5mg 27% | Thiamin: 0.3mg 33% | Calories From Fat: 68.9
Ingredients
- 1 tablespoon canola oil
- 1 (2 pounds) 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 chillies, diced
- 4 cloves garlic, minced
- ½ teaspoon cayenne pepper, or to taste
- 2 teaspoons dried oregano
- ¼ cup cilantro, chopped
- ½ teaspoon salt
Instructions
Step 1: In a skillet, heat the canola oil over high heat.
Step 2: Once the oil is hot, add the pork to the skillet and cook for about 5 minutes until brown on all sides.
Step 3: When the pork is cooked, transfer the meat to a 4-quart slow cooker. Over the meat, pour the enchilada sauce and top with hominy, onion, chillies, garlic, cayenne pepper, and oregano. Then, fill the slow cooker with enough water.
Step 4: Cover the slow cooker with the lid and set it on high. Cook for 6 to 7 hours. Then, stir in the cilantro and salt. Cook for another 30 minutes on low.
