Hubby’s new favorite! He says I need to make this one on a monthly basis. Hahaha! I’ll take the compliment! This Green Chile-Pork Posolè is spicy and savory! If you’re a “heat-seeker,” this recipe will give you a sweaty brow, but nothing you can’t handle. It is delicious and we loved it!
The usual: Organic and natural broth and ingredients.
What’s new: Multigrain tortillas and I “dolloped” one tablespoon of reduced fat sour cream onto each bowl, after photo- To compliment the spicy soup.
The left overs are wonderful for lunch the next day and can be frozen for another meal since there is no dairy used in the soup’s recipe.
In all slow cooker recipe’s I share with you, I have used a 5qt Crock Pot. If you have a larger slow cooker, increase cook time by 1/3 of what I give you here. Smaller slow cooker? Reduce cook time by 1/3.
Here is the revised “Skinny Slow Cooker” Recipe. Slow Cook on Low for 7 to 8 hours.
INGREDIENTS: Makes 6 Servings.
30 oz canned yellow hominy, 2 – 15oz cans, rinsed and drained
12 oz uncooked lean pork tenderloin, cut into 1/2-inch cubes
16 oz Herdez Salsa Verde, Mild, 1- 16oz jar
1½ serving(s) Swanson Organic 100% Natural Chicken Broth, 14.5 ounces
1 cup Chile Grande Green Chile Sauce, Medium, 8 oz, diced, undrained
1 cup(s) uncooked, onion (s), coarsely chopped
1 Tbsp ground cumin
4 clove(s) garlic clove (s), minced
1 tsp dried oregano, crushed
1 Tbsp cilantro, snipped
¼ tsp crushed red pepper flakes
1. In the slow cooker, combine the hominy, salsa verde, broth, chiles, onion , cumin, garlic, oregano and crushed red pepper. Stir in the pork tenderloin.
2. Cover and cook on low heat for ◴ 7-8 hours.
3. To serve, sprinkle each serving with cilantro. For additional points, serve with warm tortillas- one per serving.
One cup and a 1/2 equals one serving of this Green Chile-Pork Posolè. Tracking WeWa? Only 5 yummy points plus for the Posolè. The tbsp of reduced fat sour cream is one more point. Enjoy and Salud!
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