Pasole Rojo Pazole For Slow Cooker Recipes
PASOLE ROJO (PAZOLE) FOR SLOW COOKER
Moderately spicy with a pleasant dried chili flavor. Instructions are for the slow cooker, but alternately you may simmer the ribs on the stove top for about 2.5 hours, or until the meat is falling off the bone. From Secrets of Slow Cooking.
Provided by Chandra M
Categories Pork
Time 7h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Put the pork in the slow cooker with the oregano, 6 garlic cloves, and broth. You may cut the ribs into shorter portions to get them to fit.
- Cook on low, covered, for about 6 hours or until the meat is falling off the bones.
- Meanwhile, place the dried chiles in a bowl with 3 cups boiling water. Let sit at least 30 minutes to soften.
- Place the chilis, soaking liquid, 2 remaining cloves garlic, and onion in a blender & puree until smooth. Set aside.
- When the ribs are cooked, remove them from the cooker and discard the bones, cartilage, and excess fat. I like to slightly shred some of the meat and leave some larger pieces, so do what you prefer.
- Return the meat to the cooker. Pour in the chile sauce and stir in the hominy. Continue to cook for about 30 more minutes, or until the hominy is heated through.
- Season to taste with the lime juice & salt.
- Serve in bowls, with garnishes on the side.
Nutrition Facts : Calories 1090.5, Fat 72.4, SaturatedFat 26.2, Cholesterol 221.1, Sodium 750.1, Carbohydrate 50.1, Fiber 11.2, Sugar 5, Protein 60
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
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