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1 (3 pound) lean boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces
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1 tablespoon ground cumin
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1 teaspoon kosher salt
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1 teaspoon black pepper
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1 tablespoon neutral oil, such as canola or avocado
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1 ½ cups chopped poblano chiles (from 2 chiles)
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1 ½ cups chopped yellow onions (from 1 onion)
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4 cups unsalted chicken stock
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1 (15 ounce) can white hominy, drained and rinsed
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1 (15 ounce) can no-salt-added pinto beans, drained and rinsed
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1 cup salsa verde
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¼ cup Thinly sliced radishes
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¼ cup Thinly sliced scallions
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1 tablespoon Fresh oregano leaves
Slow Cooker Pork Posole
Posole (or pozole) is a thick and hearty soup that originated in Jalisco, Mexico. It's usually made with pork (sometimes chicken) and is especially popular around Christmastime—it's perfect for a crowd with its varied garnishes to customize the soup. Mashing some of the beans and hominy thickens this slow-cooker posole and releases more of their earthy flavor. You may add garlic and dried chiles to bring depth of flavor as well. Garnishing with thinly sliced jalapeño chiles, finely shredded green cabbage, avocado and cilantro leaves in place of (or in addition to) the radishes, scallions and oregano is a delicious way to eat this satisfying soup.
Nutrition Information
140
Calories
37g
Carbohydrates
14g
Protein
391mg
Potassium
10g
Fiber
2g
Sugar
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