Slow Cooker Pozole
We turned this into pork tacos with a smoky pinto bean dip, mango habanero salsa, and mexican pickled veggies.
Recipe Summary Slow Cooker Pozole
This is the easiest recipe I've found for making Pozole. Your kitchen never smelled so good! Excellent on cool or cold day. We garnish it with cilantro and sliced radishes and serve with a side of Mexican rice and tortillas.
Ingredients | Leftover Pork Tenderloin Recipes Mexican1 dried chile negro (pasilla) soaked in boiling water for 30 minutes, and drained2 (14.5 ounce) cans chicken broth1 (14.5 ounce) can beef broth¾ pound pork tenderloin, cubed¾ pound skinless, boneless chicken breast halves - cut into 2 inch pieces2 cups chopped onion1 ½ teaspoons crushed garlic1 (4 ounce) can diced green chiles1 (15 ounce) can white hominy, drained1 (15 ounce) can yellow hominy, drained1 bay leaf2 teaspoons dried Mexican oregano2 tablespoons ground cuminDirectionsRemove the stem from the rehydrated chile pepper. Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker.Pour in the remaining can of chicken broth, and add the beef broth, pork, chicken, onion, garlic, green chilies, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 7 hours. Remove the bay leaf before serving.Info | Leftover Pork Tenderloin Recipes Mexicanprep:
45 mins
cook:
7 hrs
total:
7 hrs 45 mins
Servings:
6
Yield:
6 servings
TAG : Slow Cooker PozoleSoups, Stews and Chili Recipes, Soup Recipes,