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Pozole Jeff

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This pozole, from Jeff, is made with pork and hominy.

Ingredients:

  • 1 chopped onion
  • 1 pound of lean pork butt that has been cut into 1" cubes
  • 2 crushed cloves of garlic
  • 1 ( 8 oz. ) can of tomato sauce
  • 2 ( 15 oz. ) cans of chili, without beans
  • 1 ( 29 oz. ) can hominy, that has been drained
  • 1 bay leaf
  • 1 tsp. Of each dried herb. Oregano, basil, parsley, and cumin
  • 1 tb. Of chili powder

Preparation:

Combine all ingredients in crockpot; cover and cook on low for 6 hours. See Jeff's notes, below, for garnishes and serving suggestions.
Jeff's Notes:
This version of the Mexican Pork and Hominy stew, known as Pozole [ or Posole ], is hands down the best version I've had. Of course, because it is made in the Slow Cooker it is easy, but the combination of fresh meats and spices, combined with the convenience of some canned items, make this dish come together with a true depth of flavor, and how can you beat that? I serve the finished Pozole with dishes of the following ingredients to sprinkle on top of individual portions of this marvelous stew. Shredded Jack cheese, lime wedges for squeezing, chopped cilantro ( coriander ), and chopped onions. Warmed tortillas are another option.

Thanks to Jeff Winett for sharing this recipe!

More Hominy Recipes
Chicken Chili with Hominy
Hominy with Ground Beef and Hot Peppers
Posole with Pork Ribs

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