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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
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    6 servings


  • 1 can (15-1/2 ounces) hominy, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
  • 1 can (10 ounces) green enchilada sauce
  • 2 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1 pound boneless country-style pork ribs
  • Lime wedges and minced fresh cilantro
  • Corn tortillas, optional


  • 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
1-1/3 cups: 223 calories, 8g fat (3g saturated fat), 44mg cholesterol, 991mg sodium, 22g carbohydrate (7g sugars, 5g fiber), 15g protein.

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