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.
- Serves: 8 persons
- 1tablespoon 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
- 1onion, sliced
- ½cup green chilies, diced
- 4cloves garlic, minced
- ½teaspoon cayenne pepper, or to taste
- 2teaspoons dried oregano
- ¼cup cilantro, chopped
- ½teaspoon salt
Step 1Heat 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.
Step 2Place 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.
Step 3Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.