Crock Pot Posole Recipe Pork Recipe For Banana

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SLOW-COOKER PORK POZOLE



Slow-Cooker Pork Pozole image

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

Provided by Taste of Home

Categories     Lunch

Time 3h10m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 223 calories, Fat 8g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 991mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.

SLOW COOKER PORK POSOLE



Slow Cooker Pork Posole image

Slow cooker pork posole is sorta a cheater's version of authentic Mexican posole, a stew of sorts made with pork, hominy, onions, garlic, and all the traditional toppings. About the only thing missing is the constant need to tend it on the stovetop.

Provided by Martha Stewart Living

Categories     Mains

Time 4h40m

Number Of Ingredients 12

2 tablespoons vegetable oil
1 1/4 pounds boneless pork shoulder (trimmed and cut into 4-inch (10-cm) pieces )
Coarse salt
1 medium white onion (about 1 cup) (chopped, plus more for serving)
4 garlic cloves (minced)
2 tablespoons chili powder
4 cups canned chicken broth or homemade low-sodium chicken stock
Two (15-ounce) cans hominy (drained and rinsed )
Chopped avocado
Sliced radishes
Fried corn tortilla strips or tortilla chips
Lime wedges

Steps:

  • Preheat a 5- to 6-quart slow cooker on high until warm, about 20 minutes. Season the pork with salt.
  • In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the pork to the skillet and cook, turning as needed, until the pieces are browned on all sides, about 8 minutes. Transfer to the slow cooker.
  • In the same skillet, reduce the heat to medium-low and heat 1 tablespoon oil. Add the onion, garlic, and chili powder and sauté until softened, about 6 minutes.
  • Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer everything in the skillet to the slow cooker along with 2 cups broth. Cover and cook until the meat is very tender, 4 hours on high or 8 hours on low.
  • Using tongs or a slotted spoon transfer the pork to a large bowl and, using 2 forks, shred the pork. Return the pork to the slow cooker and stir in the hominy. Stir to combine and to warm the pork. Season with salt to taste.
  • Serve the posole with avocado, radishes, tortilla strips, and lime on the side for each person to add as desired.

Nutrition Facts : ServingSize 1 portion, Calories 289 kcal, Carbohydrate 25 g, Protein 25 g, Fat 10 g, SaturatedFat 2 g, TransFat 0.05 g, Cholesterol 60 mg, Sodium 1166 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 7 g

SLOW-COOKER POSOLE



Slow-Cooker Posole image

Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.

Provided by Jules

Categories     Meat and Poultry Recipes     Pork

Time 6h55m

Yield 8

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 241.4 calories, Carbohydrate 25.7 g, Cholesterol 39.8 mg, Fat 7.7 g, Fiber 4.4 g, Protein 16.8 g, SaturatedFat 1.9 g, Sodium 670.5 mg, Sugar 3.7 g

INSTANT POT® RED POSOLE



Instant Pot® Red Posole image

This simple, earthy, rich, and satisfying soup is easy to make in your Instant Pot® or electric pressure cooker. This recipe uses pork and hominy along with spices and herbs. Feel free to adjust the ingredients to suit your taste. Serve in bowls and add your favorite toppings, such as sliced radishes, shredded cabbage, diced avocado, chopped cilantro, lime wedges, and sliced jalapenos.

Provided by bd.weld

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
2 pounds pork shoulder, cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, pressed
1 teaspoon New Mexico chili powder
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
½ teaspoon chipotle chile powder
½ teaspoon ground cumin
4 cups low-sodium chicken broth
1 (14.5 ounce) can red enchilada sauce
1 (4 ounce) can diced green chiles
⅓ cup chopped cilantro
1 (15 ounce) can golden hominy, drained

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Combine pork cubes, onion, garlic, chili powder, garlic salt, oregano, pepper, chipotle powder, and cumin in a bowl. Saute in the hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.
  • Add chicken broth, enchilada sauce, green chiles, and cilantro. Stir to blend. Close and lock the lid. Set cooker on high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 13.1 g, Cholesterol 63.3 mg, Fat 15.4 g, Fiber 2.5 g, Protein 18 g, SaturatedFat 5.9 g, Sodium 600.7 mg, Sugar 1.5 g

CROCK POT POSOLE



Crock Pot Posole image

There are so many versions but none easier than this. I usually get it ready the night before and refrigerate overnight. Before going to work, I take it out and plug it in. Dinner is ready when I get home. You might want to adjust the amount of chili and seasonings for personal taste. Serve this with corn or flour tortillas.

Provided by PaulaG

Categories     Stew

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 -1 1/2 lb country-style pork ribs, boneless
1 medium onion, chopped
1 (29 ounce) can white hominy, drained (Posole)
1 (14 1/2 ounce) can diced tomatoes
2 -3 cups chicken stock
2 garlic cloves, minced
1 (4 ounce) can chopped green chili peppers
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon cumin

Steps:

  • Cube ribs and brown pork in lightly oiled skillet. Add onion and saute until limp. Drain fat.
  • Combine pork, onion and remaining ingredients in crock pot.
  • Cook on low heat for 5 hours to 6 hours.

Nutrition Facts : Calories 299.7, Fat 11.3, SaturatedFat 2.2, Cholesterol 58.4, Sodium 843.3, Carbohydrate 28.9, Fiber 4.9, Sugar 7.3, Protein 20

SLOW COOKER POSOLE WITH PORK AND CHICKEN



Slow Cooker Posole with Pork and Chicken image

This traditional New Mexican food served especially during the Christmas holidays can be enjoyed throughout the year. This soup, which can be made a variety of ways, freezes well and definitely qualifies as a comfort food.

Provided by kreativekuisine

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 6h20m

Yield 6

Number Of Ingredients 13

1 canned chipotle pepper in adobo sauce
¼ cup water
½ pound boneless pork loin roast
½ pound skinless, boneless chicken breast halves
1 (15.5 ounce) can white hominy, drained
1 (4 ounce) can chopped green chilies
1 medium onion, chopped
1 clove garlic, minced
2 (14.5 ounce) cans chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground black pepper to taste
1 bay leaf

Steps:

  • Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
  • Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 13.8 g, Cholesterol 37.5 mg, Fat 4.7 g, Fiber 2.6 g, Protein 15 g, SaturatedFat 1.5 g, Sodium 412.1 mg, Sugar 2.7 g

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