Slow Cooker Posole Verde Recipes

SLOW-COOKER POSOLE VERDE

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle pork with 1 teaspoon of the cumin, the salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add half of the pork; cook about 6 minutes, stirring occasionally, until browned on all sides. Remove pork with slotted spoon; place in slow cooker. Repeat with remaining pork. Add broth to skillet; cook 1 minute, scraping to loosen brown particles. Pour into slow cooker.
• Place tomatillos in food processor. Cover; process until smooth. Add to slow cooker. Stir in onions, garlic, green chiles, sugar and remaining 1 teaspoon cumin. Cover; cook on Low heat setting 6 hours. Stir hominy into slow cooker. Cover; cook 1 hour longer. Garnish individual servings with sour cream, cilantro, jalapeños and radishes.

SLOW-COOKER POSOLE

Steps:

• Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
• Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
• Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

SLOW COOKER PORK POZOLE VERDE

Steps:

• In 5- to 6-qt. slow cooker, combine beer, bouillon base, cumin, 2 cups water, 1/4 tsp. salt, and 1/2 tsp. pepper.
• Add tomatillos, garlic, onion, chiles, pork, and cilantro and mix to combine. Cook, covered, until pork is tender and easily pulled apart, 5 to 6 hr. on High or 7 to 8 hr. on Low.
• Remove and discard cilantro; then, using 2 forks, break pork into smaller pieces. Add hominy and cook, covered, until tender, 3 to 4 min. Stir in lime juice and serve with cilantro, avocado, and radishes if desired.