Slow-Cooker Pork Pozole Recipe: How to Make It
I make this heartwarming stew with pork ribs and hominy often. It's a filling recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.
Cooking tools:
- Slow cooker
- Can opener
- Colander
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Mixing bowl
- Ladle
- Tongs
- Serving bowl
- Plate
Ingredients
- 1 can (15-1/2 ounces) hominy, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
- 1 can (10 ounces) green enchilada sauce
- 2 medium carrots, finely chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1 pound boneless country-style pork ribs
- Lime wedges and minced fresh cilantro
- Corn tortillas, optional
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