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Stew

Slow Cooker Pozole Rojo
Ingredients
If chili is your go-to on cold days, you'll love this classic Mexican-inspired pork stew. Canned hominy has a hearty, chewy texture that makes this dish even more comforting.
2 lbs. boneless pork roast, cut into 1" pieces
1 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. dried oregano
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
2 cups low-sodium chicken broth
1 (28-oz.) can red enchilada sauce
1 (4-oz.) can diced mild green chilies, drained
1 (15-oz.) can hominy, drained and rinsed
Sliced avocado, sliced radishes, shredded cabbage, sliced jalapenos and lime wedges, to serve (optional)
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Slow Cooker Pozole Rojo

Slow Cooker Pozole Rojo

Slow Cooker Pozole Rojo
  • Servings:Makes 6
  • Prep Time:15 minutes
  • Cook Time:435 minutes
directions
To a large slow cooker, add cubed pork roast, chili powder, cumin, oregano and salt. Stir to coat pork in spices. Add onion, garlic, chicken broth, enchilada sauce and green chilies to the slower cooker. Cover and cook on low until pork is tender, 7 to 8 hours.
Using a slotted spoon, transfer pork to a medium bowl and shred with two forks. Add pork and hominy to the slow cooker and cook on low until hominy is warm, 15 to 20 minutes.
Season broth with salt and pepper. Divide pozole among bowls and top with avocado, radishes, cabbage, jalapenos and lime wedges, if desired.
Source: Hannaford fresh Magazine, January February 2025
 
 
 
 
 
 
 
 
 
 
 
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