Pork Pozole
How to make Pork Pozole Recipe - If you’re tired of tacos, try this Mexican dish made with hominy, a type of corn. As it simmers in the slow cooker, you can get some work done or sit down and read a story.
Makes 6 servings
Ingredients:
1 can (15 ounces) yellow or white hominy, drained
1 can (14.5 ounces) Mexicanstyle no-salt-added diced tomatoes
1 can (10 ounces) mild green enchilada sauce
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1½ pounds boneless pork loin
½ cup chopped cilantro
1 tablespoon lime juice Baked tortilla chips Diced avocado and lime wedges, optional
Method:
1 Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4-quart slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on high-heat setting for 2 to 2½ hours.
2 Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker, and stir well. Spoon into shallow bowls. Serve with tortilla chips, and if your family likes avocado and lime wedges, include them too.
Nutrition per serving: 371 calories; 24g protein; 16g fat (5g saturated fat); 29g carbohydrate; 4g fiber; 55mg calcium; 2mg iron; 396mg sodium.
cooking fun:
It’s easy to create “passport meals” right in your kitchen: Play music from the country the dish comes from while you cook, and talk about the language and culture of the country with your child. Pair this pork dinner with mariachi music!
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| Pork Pozole |
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