Easy Crock Pot Posole - 30g Carbs, 5g Fiber
{Note: This is very high in sodium! Do not use if sodium is a
problem for you! To reduce the salt: Consider rinsing the hominy
and adding a bit more broth. Chipotle powder can be used in place
of the canned chipotle in adobo sauce. Fresh green peppers such as
jalapeno can be used instead of the canned. Take care, Gloria)
Recipe by Kerri Fivecoat-Campbell
From: www.relish.com
Serve with easy posole with warm flour or corn tortillas. Leftovers
are great the next day.
Servings: 6
3 lb pork roast (shoulder roast or Boston Butt), trimmed
2 large onions, chopped
1 (15 oz can) mild green chile enchilada sauce
1 (4 oz can) chopped green chiles
1 (15 oz can) reduced-sodium chicken broth
1/2 tsp dried oregano leaves
8 garlic cloves, minced
2 (15 oz cans) white hominy, undrained
2 1/2 Tbsp chipotle adobo sauce (from a can of chipotle peppers)
Sliced radishes, chopped cilantro and crumbled queso fresco cheese
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
Servings: 6
Nutrition per Serving:
510 Calories, 17g Fat, 150mg Cholesterol, 1230mg Sodium, 30g Carbs,
5g Fiber, 52g Protein
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