Slow Cooker Pozole

Prof. Lew Quigley Jr.

Updated on May 10, 2024

Prep Time:

20 mins

Cook Time:

6 hrs 35 mins

Total Time:

6 hrs 55 mins

Servings:

Ingredients

1 tablespoon 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
1 onion, sliced
½ cup green chilies, diced
4 cloves garlic, minced
½ teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
¼ cup cilantro, chopped
½ teaspoon salt

Directions

Heat oil in a skillet over high heat. Add pork; cook and stir just until meat is browned on all sides, about 5 minutes.
Place meat in a 4-quart slow cooker. Pour enchilada sauce over the meat. Top with hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
Cover and cook on High for 6 to 7 hours. Stir in cilantro and salt. Cook on Low for 30 minutes more.

Nutrition Facts (per serving)

241	Calories
8g	Fat
26g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 241
% Daily Value *
Total Fat 8g	10%
Saturated Fat 2g	10%
Cholesterol 40mg	13%
Sodium 671mg	29%
Total Carbohydrate 26g	9%
Dietary Fiber 4g	16%
Total Sugars 4g
Protein 17g	34%
Vitamin C 33mg	37%
Calcium 54mg	4%
Iron 2mg	13%
Potassium 549mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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