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Prep Time: 10 Minutes Cook Time: 380 Minutes |
Ready In: 390 Minutes Servings: 8 |
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We really enjoyed the posole - clock full of meat and just plain good. Heat can be adjusted by the enchilada sauce and the chipotle adobo sauce (I added a chipotle pepper in mine). Recipe source: local newspaper Ingredients:
3 lbs pork roast |
2 onions, chopped |
1 (15 ounce) can green enchilada sauce |
4 (4 ounce) cans green chilies, chopped |
1 (15 ounce) can chicken broth |
1/2 teaspoon oregano |
8 garlic cloves, minced |
1 (32 ounce) can hominy, undrained |
2 1/2 tablespoons chipotle adobo sauce (from can of chipotle peppers) |
Directions:
1. Place pork roast in slow cooker; add next six ingredients (onion - garlic). Cook on low for 6-8 hours. Shred meat with two forks.
2. Add hominy and adobo sauce (I added a chipotle pepper) and cook on low for 30 minutes.
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