Slow Cooker Pozole (Chicken and Pork)
- Ready In:
- 8hrs 45mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1 dried pasilla pepper, soaked in boiling water for 30 minutes then drained
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 3⁄4 lb pork tenderloin, cut into 2 inch cubes
- 3⁄4 lb boneless skinless chicken breast, cut into 2 inch cubes
- 2 cups chopped onions
- 1 1⁄2 teaspoons crushed garlic
- 1 (4 ounce) can diced green chilies
- 1 (15 ounce) can white hominy, drained
- 1 (15 ounce) can yellow hominy, drained
- 1 bay leaf
- 2 teaspoons dried Mexican oregano
- 2 tablespoons ground cumin
- 1 cup shredded romaine lettuce
- 1⁄4 lb radish, shredded in a food processor
- 1⁄4 lb tortilla chips, coarsely crushed
- 2 limes, cut in 4 wedges
directions
- Remove the stem (and seeds, if you don't like the heat) from the rehydrated chile pepper. Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker through a fine-mesh strainer.
- Pour in the remaining can of chicken broth, and add the pork, chicken, onion, garlic, green chilies, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 8 hours. Remove the bay leaf. Sprinkle each serving with lettuce, radishes and chips; serve with lime wedges.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!