Slow-Cooker Posole - 25.7g Carbs, 4.4g Fiber
From: www.allrecipes.
"Made in a slow cooker, this streamlined version of classic Mexican
Posole combines traditional ingredients such as hominy, green chiles,
garlic, onions, oregano, and enchilada sauce with cubed pork."
"Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican
markets have posole meat already chopped up for you. You can add another
can of hominy if your slow-cooker is large. I prefer hot enchilada sauce
with salsa, but the regular kind will do."
Prep Time: 20 Minutes
Cook Time: 6 Hours 35 Minutes
Ready In: 6 Hours 55 Minutes
Servings: 8
1 Tbsp canola oil
1 (2 lb) boneless pork loin roast, cut into 1-inch cubes
2 (14.5oz cans) enchilada sauce
2 (15.5oz cans) white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 tsp cayenne pepper, or to taste
2 tsp dried oregano
1/4 cup cilantro, chopped
1/2 tsp salt
1. Heat the canola oil in a skillet over high heat. Add the pork; cook
and stir just until meat is browned on all sides, about 5 minutes.
2. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce
over the meat. Top with the hominy, onion, chilies, garlic, cayenne
pepper, and oregano. Pour in enough water to fill the slow cooker.
3. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and
salt. Cook on Low for 30 minutes more.
Servings: 8
Nutrition per Serving:
242 Calories, 7.7g Total Fat, 40mg Cholesterol, 671mg Sodium,
25.7g Total Carbs, 4.4g Dietary Fiber, 16.8g Protein
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