Slow Cooker
Pork Posole (Mexican Stew)
Warmed Corn Tortillas
Ingredients
- 2 lb boneless pork shoulder roast, trimmed (or use pork loin roast)
- 2 Tbsp olive oil
- 1 (32-oz) carton low-sodium chicken broth
- 1 (29-oz) can Mexican-style hominy, drained
- 2 (10-oz) cans diced tomatoes and mild green chiles
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 Tbsp ground cumin
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Cut pork into 1-inch pieces. Cook pork in hot oil in a large skillet over medium-high heat 5 minutes or until browned; transfer to a 5- to 6-quart slow cooker.
- Add broth, hominy, tomatoes, onion, garlic, and cumin. Cover and cook on LOW 8 to 9 hours.
- Top with cilantro; serve with lime wedges.
Side Dish Ingredients
- 6 corn tortillas
Side Dish Instructions
- Wrap tortillas in a damp paper towel. Microwave on HIGH 30 seconds to 1 minute or until warm.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
432
|
55
|
487
|
| Fat (g) | 22 | 1 | 23 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 29 | 1 | 30 |
| Carb (g) | 30 | 12 | 42 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 1111 | 5 | 1116 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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