Pozole, translated as "hominy", is a traditional stew from Mexico. It has a long, ritual history amongst the Aztecs. Pork can be replaced with shredded chicken, beef or cooked pinto beans to make it vegetarian
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Ingredients:
1 tablespoon vegetable oil
2 lbs. boneless pork butt roast, cut into 1-inch cubes
2 cans (14.5) Red enchilada sauce
1 onion, diced chunky
2 cans (4 oz.) diced green chiles4 tsp. minced garlic
2 tsp dried Mexican oregano
1/4 cup cilantro, chopped
1/2 tsp. ground cumin
1/2 tsp. ground cumin
1 tsp. salt
2 cans (15.5 oz) Mexican White Hominy, drained
Directions:
Heat the oil in a skillet over high heat. Add meat,
brown meat on all sides around 5-7 minutes.
In 5 quart slow cooker, add all ingredients except
cilantro and salt. Cook on High for 4 - 6 hours.
Add salt, cook for the last 30 minutes.
Garnish with (optional)
Chopped Cilantro
Sliced radishes
Sliced Avocados
Diced green onions
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