Slow-Cooker Gringo PozoleFeatured

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I do not have the recipe for the wonderful pozole my friend and her husband make, so I had to make my own version. When I told her about it she laughed at me and called it Gringo Pozole. It actually turned out to be rather delicious!!
Easy

Slow-Cooker Gringo Pozole

Ingredients

For 8 Servings

Recipe

  • 2 tablespoons canola oil
  • 4 pounds boneless pork loin roast, cut into 1-inch cubes
  • 1/2 pound chicken breast tenders, cut into 1-inch cubes
  • 2 (15 oz) cans enchilada sauce
  • 1 large onion, diced
  • 2 (25 oz) cans white hominy, drained
  • 1 (4 oz) can diced green chilies
  • 10 cloves garlic, diced
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1 tablespoon fresh oregano, finely chopped
  • 2 tablespoons Goya Adobo with cumin
  • 1 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 cup cilantro
  • Chicken broth, enough to fill slow cooker

Slow-Cooker Gringo Pozole Directions

  1. In a large skillet over high heat, heat the canola oil. Add the pork and chicken. Stir and cook until meat is browned on all sides. This takes about 5 minutes.
  2. Put all meat in a 4-5 quart slow cooker. Then pour the enchilada sauce over the meat. Next, top with the hominy, onion, chilis, diced garlic, cayenne pepper, oregano, adobo, garlic powder, salt. Pour in enough chicken broth to fill the slow cooker.
  3. Cover and cook on low for 7-8 hours. Stir in cilantro and adjust seasonings if needed.
  4. Garnish with shredded cabbage, lime wedges, avocado, onion and cilatro. You can also enjoy with warm tortillas. 

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