Easy Crock Pot Posole
Serve this simple slow-cooker soup with warm flour or corn tortillas. Next-day leftovers are even better!
Ingredients (12)
-
3 lb Pork Shoulder
-
or
3 lb Boston Butt Roast
-
2 Onions
-
15 oz Canned Green Enchilada Sauce
-
4 oz Canned Diced Green Chiles
-
15 oz Low Sodium Chicken Broth
-
½ tsp Dried Oregano
-
8 Garlic Cloves
-
30 oz Canned Hominy
-
1 cup Sliced Radish
-
1 cup Chopped Cilantro
-
1 cup Crumbled Queso Fresco
Directions
- Place pork roast in large slow cooker. Add onions and next 5 ingredients (onions through garlic).
- Cook on medium heat 6 to 8 hours, until meat is fork tender. Remove meat and shred using 2 forks. Place meat back in slow cooker. Add hominy and adobo sauce. Cook 30 minutes.
- Serve in individual bowls topped with radishes, cilantro and a crumble of cheese. Makes 13 cups.