Slow Cooker Posole

Yield: 8 servings
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  • 1 tablespoon(s) canola oil
  • 2 pound(s) boneless pork loin cut into 1-inch cubed
  • 2 can(s) enchilada sauce 14.5 oz cans
  • 2 can(s) white hominy 14.5 oz cans, drained
  • 1 onion chopped
  • 1/2 cup(s) green chilies diced
  • 4 clove(s) garlic minced
  • 1/2 teaspoon(s) cayenne pepper or to taste
  • 2 teaspoon(s) dried oregano
  • 1/4 cup(s) cilantro chopped
  • 1/2 teaspoon(s) salt
  • 2-3 limes, optional for garnish
  • sour cream, optional for garnish


  1. 1. Heat 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.

  2. 2. Place 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.

  3. 3. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

  4. 4. If desired, add lime juice and sour cream to taste.
September 2013

This recipe is a personal recipe added by skippie325 and has not been tested or endorsed by MyRecipes.

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