Pozole is a traditional Southwestern and Mexican dish, and hot soup hits the spot—especially on colder winter days. Here’s a delicious Posole recipe. Bon appetite!
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast or chicken breast, cut into 1-inch cubes
2 (14.5 ounce) cans green chile enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
½ cup green chile, diced
4 cloves garlic, minced
½ teaspoon cayenne pepper
2 teaspoons dried oregano
¼ cup cilantro, chopped
½ teaspoon salt
Pozole prep directions:
- Heat the canola oil in a skillet over high heat. Add the pork or chicken; 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, chile, 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.