With winter right around the corner, I figured it’s as good of time as any to post a winter recipe! It’s been a wee-bit crazy around here. I’ll get into that on another post, but this is one of my all time favorite recipes. PORK POZOLE! With this recipe, I knew it tasted great. But my family went to a local Mexican restaurant here in Utah called Red Iguana. If you are ever in the Salt Lake area, you MUST go there! It’s delicious. But anyway, my son got the pozole because he loved mine. And guess what???? They taste the exact same. I cannot tell you how excited I was about this! But here is the recipe! I usually double it so I can have leftovers for the next few days. Enjoy!
1 can (15oz) hominy, drained
1 can (14.5oz) diced tomatoes with juice
1 can (10oz) green enchilada sauce
1/4 c. dried onions
3 cloves garlic, minced
1/2 – 1 tsp chili powder
2 tsp cumin
1/2 – 1 tsp paprika
1 1/2 lbs boneless pork loin ribs, cut into 1 inch pieces
1 TBSP lime juice
Avocado, cabbage, lime wedges, tortillas (optional)
Spray inside of crock pot with non-stick cooking spray. Add hominy, tomatoes with juice, enchilada sauce, onions, garlic, chili powder, cumin and paprika, then stir. Place pork in sauce mixture and stir to ensure all of the pork is covered with sauce. Cook on high for approximately 2-3 hours. With about 15 minutes left, add lime juice and desired amount of cilantro, then stir. Serve in bowls topped with avocado, sliced cabbage, lime wedge and a tortilla.