Pork Pozole (Slow Cooker / CrockPot)
Spicy Mexican pork soup with hominy.
The Flip Flop Wife
Anaheim, or Pasilla Pepper, dried
1 - 2
can white hominy
drained and rinsed
diced (or dried onion)
garlic granules, or powder (fresh or dried)
Red Chili Sauce
Steep dried peppers in 1 1/2 cups boiling water (in a covered dish).
Steep for about 30 mins or until peppers are soft.
Remove peppers from water.
Strain any seeds out of water.
Cut off stems and remove seeds from pepper pods.
Return pepper pods to water.
Place water and pepper pods into a blender (or use an immersion blender) to blend peppers until it is a smooth, sauce consistency.
Heat a large frying pan with EVOO.
Cut pork roast into 5-6 large chunks.
Mix dry spices together.
Rub pork with the spice mixture.
Place pork in pan and brown on all sides but do not cook through.
Remove pork from pan and place in crock pot.
Put onion and garlic in frying pan.
Lightly brown or until onion starts turning clear.
Put onion and garlic into crock pot.
Pour chicken stock into crock pot.
Pour in hominy.
Add bay leaf.
Add canned chilies.
Turn crock pot on high.
Pour in pepper sauce/paste.
Cook for 3-4 hours or until pork is tender and starts to fall apart.
Serve in bowls with shredded cabbage, Tostada shells, lime, and avocado.
Use gloves. While waiting for peppers you can prep the rest of the dish. Sauce is added at the end.
Pork Pozole (Slow Cooker / CrockPot) | https://www.theflipflopwife.com/pork-pozole/