Monday, October 17, 2011

Mexican Pork Stew - In the Crock Pot

It's that time of year. Pull out your Crock Pot and make some stew! In Spanish, this pork stew is called "posole". The Mexicans use hominy, just like the Southerners, but I actually prefer the Mexican recipes using it better. If you can't find hominy, just substitute regular corn.

Mexican Pork Stew - In the Crock Pot

2 1/2 pounds pork shoulder, trimmed and cut into 2 inch cubes
2-16 ounce cans posole, drained
1-28 ounce can GREEN Enchilada Sauce, medium (I love Las Palmas brand)
1 large onion, diced
1 tablespoon minced garlic
2 teaspoons cumin
1 teaspoon salt
2 teaspoons lime juice
chopped cilantro (optional as topping)

Combine all ingredients, except cilantro, in the slow cooker. Cook on low for 8 hours. Serve as is in a bowl or with tortillas.  Serves 6.

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