I have wanted to try making pozole for a while. I am looking forward to throwing this into the crockpot some winter morning soon and coming home from work to a delicious meal.
1 15.5oz. can hominy, rinsed and drained
1 14.5oz. can diced tomatoes, undrained
1 14.5oz. can diced tomatoes with green chilies, undrained
1 10oz. can green enchilada sauce
2 medium carrots, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
2 tsp. ground cumin
1/4 tsp. salt
1lb. boneless country style pork ribs
Lime wedges and minced fresh cilantro
Corn tortillas, optional
In a 3 or 4 quart slow cooker, combine the first 9 ingredients; add pork. Cook, covered, on low 3-4 hours, or until pork is tender.
Remove pork from slow cooker; cut into bite sized pieces and return to slow cooker. Serve with lime wedges, cilantro, and corn tortillas.
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