Crock Pot Texas Pozole Mexican Pork And Hominy Soup Recipes
CROCK POT TEXAS POZOLE (MEXICAN PORK AND HOMINY SOUP)
Easy & delicious, hearty soup. Pozole is one of the best known dishes of Mexico. The key to great pozole is slow simmering, which allows the flavor to develop.
Provided by littleturtle
Categories Clear Soup
Time 6h15m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, sauté onion until soft (5 minutes), then add garlic and sauté for another minute.
- Cut pork into bite sized pieces; sprinkle with salt and pepper.
- Combine pork with hominy, chicken broth, sautéed onion and garlic, chili peppers, chili powder, and cumin in crock pot; mix thoroughly.
- Cover and cook on low for 4-6 hours.
Nutrition Facts : Calories 405.7, Fat 14.4, SaturatedFat 4.7, Cholesterol 127.1, Sodium 706.8, Carbohydrate 20.6, Fiber 3.5, Sugar 4.5, Protein 45.8
POZOLE IN A SLOW COOKER
Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.
Provided by Isabel
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 8h55m
Yield 12
Number Of Ingredients 13
Steps:
- Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
- Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
- Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
- Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 13.6 g, Cholesterol 52.4 mg, Fat 13.6 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 4.7 g, Sodium 426.6 mg, Sugar 2.5 g
EASY MEXICAN POZOLE SOUP (CROCK POT)
Make and share this Easy Mexican Pozole Soup (Crock Pot) recipe from Food.com.
Provided by Bergy
Categories Pork
Time 9h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a 4 quart crock pot and mix thoroughly.
- Cover and cook on low 8-9 hours .
- Serve hot with warm corn tortillas.
Nutrition Facts : Calories 642.9, Fat 35.2, SaturatedFat 12.5, Cholesterol 153.3, Sodium 467.4, Carbohydrate 34.2, Fiber 5.3, Sugar 7.8, Protein 46.7
SLOW-COOKER POSOLE
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
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
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
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 6 servings.
Number Of Ingredients 12
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.
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- Add all posole ingredients into a 6-quart slow cooker. Heat on high for 6 hours, or until meat is easily shredded with a fork.
- Remove any large chunks of fat in the soup and shred pork (often best to remove the pork from the pot to shred, then add it back in)
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- Combine the cumin, paprika, oregano, 1½ teaspoons salt, and 1 teaspoon pepper in a small bowl. Coat the pork with this mixture, then transfer to a 4- to 6-quart slow cooker. Add the onion, broth, tomatoes, hominy, and beans and stir to combine. Cover and cook until the pork is tender, on low for 6 to 7 hours or on high for 4 to 5 hours.
- Shred the pork using 2 forks and mix it into the cooking liquid. Stir in the lime juice and ¼ teaspoon each salt and pepper. Serve the soup topped with the avocado, cilantro, cheese, and lime wedges.
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