SLOW-COOKER PORK POZOLE
When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. -Genie Gunn, Asheville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 3- or 4-qt. slow cooker, combine the first nine ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender., Remove pork from slow cooker. Cut pork into bite-sized pieces; return to slow cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.
Nutrition Facts : Calories 223 calories, Fat 8g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 991mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.
POZOLE IN A SLOW COOKER
Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.
Provided by Isabel
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 8h55m
Yield 12
Number Of Ingredients 13
Steps:
- Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
- Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
- Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
- Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 13.6 g, Cholesterol 52.4 mg, Fat 13.6 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 4.7 g, Sodium 426.6 mg, Sugar 2.5 g
SLOW COOKER POSOLE WITH PORK AND CHICKEN
This traditional New Mexican food served especially during the Christmas holidays can be enjoyed throughout the year. This soup, which can be made a variety of ways, freezes well and definitely qualifies as a comfort food.
Provided by kreativekuisine
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 6h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
- Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 13.8 g, Cholesterol 37.5 mg, Fat 4.7 g, Fiber 2.6 g, Protein 15 g, SaturatedFat 1.5 g, Sodium 412.1 mg, Sugar 2.7 g
SLOW COOKER POZOLE (CHICKEN AND PORK)
Make and share this Slow Cooker Pozole (Chicken and Pork) recipe from Food.com.
Provided by DrGaellon
Categories Chicken Breast
Time 8h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Remove the stem (and seeds, if you don't like the heat) from the rehydrated chile pepper. Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker through a fine-mesh strainer.
- Pour in the remaining can of chicken broth, and add the pork, chicken, onion, garlic, green chilies, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 8 hours. Remove the bay leaf. Sprinkle each serving with lettuce, radishes and chips; serve with lime wedges.
Nutrition Facts : Calories 306.1, Fat 8.3, SaturatedFat 1.7, Cholesterol 52.8, Sodium 541.8, Carbohydrate 34.5, Fiber 5.6, Sugar 4.1, Protein 24.5
POSOLE WITH CHICKEN & PORK
Posole or Pozole (both spellings are correct). This is a traditional Southwestern savory stew made with a specific variety of corn , pork chicken and/or beef and green chile. It's a hearty, authentic meal, perfect for anytime. This recipe is derived from #8545, but I made so many changes I decided it was worthy of a new recipe especially since it turned out so wonderful and it's a healthier version.
Provided by Wing-Man
Categories Stew
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cube the pork (you can use pork roast as well) and brown it in 2 tablespoons olive oil in a 5 quart sauce pan or pot over medium heat.
- Add onions, garlic and saute until tender.
- Add chicken.
- Add water and broth, stir well.
- Place 1 tub of green chiles in blender and puree. Them add to pan.
- Add second tub to pan.
- Add garlic salt, cumin, Mexican oregano and menudo spice mix. I used all but about 1 tablespoon of the menudo mix. I suggest adding small amounts until it is strong enough. Stir well.
- Add cilantro.
- Lower heat and simmer 3 hours.
- Add hominy and simmer until warm throughout. About 15 minutes.
- Salt and pepper to taste.
- I have found the frozen green chiles and menudo mix at Kroger Signature & Wal-Mart grocery stores.
- Actually I used a whole Beer Can Chicken off my smoker that most of the fat had been cooked off. I tossed the skin. That is why I suggested using rotiserie chicken.
Nutrition Facts : Calories 326.4, Fat 12.8, SaturatedFat 3.3, Cholesterol 71.8, Sodium 330.5, Carbohydrate 26.6, Fiber 4.5, Sugar 6.7, Protein 26.5
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