Pozole Verde Recipe In Slow Cooker
Description
Pozole verde is a traditional Mexican stew that is popular in many parts of the country. It’s made with hominy, a type of corn that has been treated with an alkaline solution to soften the hull and make it easier to digest. This stew is usually made with pork or chicken, but can also be made with beef. It is typically cooked in a slow cooker so the flavors have time to develop and the meat cooks slowly and tenderly. The green color of the dish comes from the tomatillos, which are a type of green tomato that is a common ingredient in Mexican cuisine. This slow cooker version of pozole verde is sure to please and is a great way to enjoy a classic Mexican dish.
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 cups chicken broth
- 1 (14-ounce) can diced tomatoes
- 1 (7-ounce) can diced tomatillos
- 1 (15-ounce) can white hominy, drained and rinsed
- 1/2 cup chopped cilantro
- 1 lime, quartered
- Chopped avocado, sour cream, and additional cilantro for serving (optional)
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the cubed pork and cook, stirring occasionally, until it is lightly browned on all sides, about 5 minutes. Transfer the pork to the slow cooker.
2. Add the onion, garlic, chili powder, cumin, oregano, salt, and pepper to the skillet and cook, stirring occasionally, until the onion is softened and the spices are fragrant, about 3 minutes. Add the chicken broth and scrape up any browned bits from the bottom of the pan. Transfer the mixture to the slow cooker.
3. Add the diced tomatoes, tomatillos, and hominy to the slow cooker and stir to combine. Cover and cook on low for 8 hours.
4. Stir in the cilantro and the juice from the quartered lime. Taste and adjust the seasoning if necessary. Serve with chopped avocado, sour cream, and additional cilantro, if desired.
Equipment
- Large skillet
- Slow cooker
- Wooden spoon
- Cutting board
- Knife
Notes
This recipe can also be made in a Dutch oven on the stovetop. Simmer the stew, covered, on low heat for 2 to 3 hours, stirring occasionally. You can also make it in an Instant Pot. Cook on high pressure for 25 minutes, then use a natural release. The pork can be replaced with chicken or beef.
Nutrition
One serving of pozole verde provides approximately 250 calories, 15 grams of fat, 18 grams of protein, and 7 grams of carbohydrates. It is also a good source of dietary fiber, iron, calcium, and vitamin C. This dish is a great option for those looking for a tasty and nutritious meal.
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