New Mexico Posole (Crockpot)
Created by EOdisciple on July 11, 2018
- Servings: 6
- Prep Time: 15m
- Cook Time: 6h
- Recipe #29942
Ingredients
- 56 grams hominy, dried (posole corn, soaked overnight in cold water, 2 cups dried)
- 6 tablespoon ground red chile powder
- 2 pounds pork shoulder (not too lean, cut in 2-inch chunks)
- Salt and black pepper (to taste)
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 teaspoon dried oregano powder
- 1/8 teaspoon clove powder
- 1 teaspoon white vinegar
- 2 cups water
How to Make
-
Step 1: Season pork chunks with salt and pepper. Add to crockpot.
-
Step 2: Combine remaining ingredients in crockpot.
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Step 3: Set on high temperature for 6-8 hours. The pork should be very tender. Skim any fat off surface before serving.
Nutritional Facts
- Serving Size: 1 (274.4 g)
- Calories 269
- Total Fat - 12.3 g
- Saturated Fat - 4.5 g
- Cholesterol - 101.3 mg
- Sodium - 125.2 mg
- Total Carbohydrate - 6.6 g
- Dietary Fiber - 2.8 g
- Sugars - 1.3 g
- Protein - 31.1 g
- Calcium - 44.9 mg
- Iron - 2.9 mg
- Vitamin C - 3.5 mg
- Thiamin - 1.4 mg