Friday, December 28, 2012

Slow Cooker Posole

 
Posole

1 1/2 to 2 pounds thin boneless pork loin center cut chops
2 (10 ounce) cans enchilada sauce
1 (15.5 ounce) cans white hominy, drained
1 (7 ounce) can green chile
1 (32 ounce) box chicken broth
1/2 teaspoon cumin

Cut pork loin into bite size pieces. 


In large skillet with a small amount of oil, brown pork loin. 


In slow cooker, combine all ingredients.  


Mix well.  Cover.  


Cook on low 6 to 7 hours.


I live in New Mexico and there must be a law that says at every potluck someone must bring Posole.  Recently, I was chosen to provide the Posole for a potluck at our church.  I must confess, I was not their first choice.  The lady who usually makes the soup was out of town so the duty fell to me.  

I was really nervous about making this much loved soup!  I don't have time to make it the traditional way, with lots of ingredients and lots of time in the kitchen.  So I came up with this shortcut recipe.  I am happy to say everyone loved it! 

I used mild enchilada sauce.  If you like it very spicy, use medium or hot enchilada sauce.  I also like to serve sour cream on the side with the Posole. 



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3 comments:

  1. One of the easier versions I have read, I like it.

    ReplyDelete
  2. I'm excited to try this much easier version and I have no doubt that if it was crested by you...it's D'lish!

    ReplyDelete