Slow Cooked Mexican Posole – C
corn muffins
  • Classic
  • freezable, pork, slow cooker
Slow Cooked Mexican Posole – C
corn muffins
  • Classic
  • freezable, pork, slow cooker
Servings:

Ingredients

Prep
  • 2 lb boneless pork loin
  • 30 oz can enchilada sauce
  • 30 oz white hominy
  • 1 onion
  • 2 oz green chilis
  • 4 t minced garlic
  • 1/2 t cayenne pepper or to taste
  • 2 t dried oregano
  • 1/4 C cilantro
On Cooking Day
  • 1 1/2 C chicken broth
  • 6 corn muffins in bakery section/or homemade

Instructions

To Assemble
  1. Cut pork loin into cubes. Slice onion. Drain and rinse hominy.
  2. Add first 8 ingredients to large zipper bag. Zip to seal and squish around to mix.
  3. Chop cilantro and store in refrigerator.
To Cook
  1. Pour prepped ingredients and chicken broth into slow cooker. Cook on low for 7 hours. Add cilantro and cook an additional 30 minutes. Serve with corn muffins.

Ingredients

Prep
  • 2 lb boneless pork loin
  • 30 oz can enchilada sauce
  • 30 oz white hominy
  • 1 onion
  • 2 oz green chilis
  • 4 t minced garlic
  • 1/2 t cayenne pepper or to taste
  • 2 t dried oregano
  • 1/4 C cilantro
On Cooking Day
  • 1 1/2 C chicken broth
  • 6 corn muffins in bakery section/or homemade

Instructions

To Assemble
  1. Cut pork loin into cubes. Slice onion. Drain and rinse hominy.
  2. Add first 8 ingredients to large zipper bag. Zip to seal and squish around to mix.
  3. Chop cilantro and store in refrigerator.
To Cook
  1. Pour prepped ingredients and chicken broth into slow cooker. Cook on low for 7 hours. Add cilantro and cook an additional 30 minutes. Serve with corn muffins.

Posole is a hearty Mexican stew.
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