Slow Cooker Pork Pozole

Submitted by Barb G.

"This is a 3-ingredient recipe. Ingredient Note: Recaito is a thicker-than salsa, cilantro-based seasoning that's used to add flavor to rice, beans, soups and stews. The recipe is courtesy womansday.com."

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photo by Gary in AZ

Ready In:: 7hrs 15mins
Ingredients:: 3
Serves:: 6

ingredients

2 lbs boneless pork butt, fat trimmed, cut into bit-size chunks
1 (12 ounce) jar recaito
1 (15 -16 ounce) can hominy, rinsed

directions

Put pork and recaito in a 3-quart or larger slow-cooker; stir to mix and coat.
Cover and cook on low 7 to 9 hours, or until pork is very tender.
Stir in hominy, cover and cook 10 minutes to heat hominy; If desired, garnish with chopped cilantro and radishes.
Good served with warm flour tortillas.

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Reviews

Ridiculously easy and very tasty. The recaito adds a surprising and authentic depth of flavor for a jar sauce.

Gelfish
THANK YOU for this recipe! I'm tucking into a bowl right now. I grew up in Colorado with grandmothers who could whip up a batch of delicious posole with their eyes closed. Now that I'm an adult & moved far from home...I always wish I could make some of the dishes they did. This posole is pretty close & I'm in heaven right now. =) I let the pork cook overnight 10-11 hours & found that a soupy consistency was already waiting for me, no broth needed. I just added a dash of salt & pepper - perfection!

Dev-O
I didn't make the recipe quite the same. I added two ingredients. About 2 - 3 tbs of pureed Chitpoltle peppers in Adobo sauce (Embasa), and about 2 - 3 cups Chicken stock/broth/base so make it a bit more soupy. I used Better than bullion Chicken base for that.<br/><br/>Flavor is outstanding. Easiest Pozole recipe by far.

Gary in AZ
YUM!! I did add some chicken broth to give it that soupy consistency. I will definitely make this again.

SMH4089
YUM! SOOOO easy! I love recaito and when I saw this simple recipe I knew it would be a hit. I've never had hominy before and I LOVED it. It has a taste I've had in tamales, etc. A do over recipe. Thanks Barb! (I added sour cream and hot sauce to mine and it just brought it over the top although it was good as is too!)

Ang11002