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
Ingredients
- 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
Reviews
Delicious, and very easy to make. It tastes like a complex, complicated dish!
This had excellent flavor! I substituted a pork roast (which I seared in a frying pan before adding to the slow cooker), in place of the Country-style pork ribs. It has a flavor that you just can't get enough of! Very tasty and very easy to put together.
So good will be making this again
My husband agreed. Very good and easy.
Hubby an I enjoyed this very much. Very easy to throw together and let the slow cooker do the work. Thanks for the recipe.
Great cold weather meal
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