Slow-Cooker Pork Pozole
I make this heartwarming stew with pork ribs and hominy often. It's a filling recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina
Ingredients
- 1 can (15-1/2 ounces) hominy, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
- 1 can (10 ounces) green enchilada sauce
- 2 medium carrots, finely chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1 pound boneless country-style pork ribs
- Lime wedges and minced fresh cilantro
- Corn tortillas, optional
Directions
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1In a 3- or 4-qt. slow cooker, combine the first 9 ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender.
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2Remove pork from slow cooker. Cut into bite-sized pieces; return to slow cooker. Serve with lime wedges, cilantro and, if desired, corn tortillas.
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