I found this recipe while I was flipping through an old issue of Women’s Day Magazine. I had never heard of Pozole before, but it looked interesting and pretty easy, so I decided to try it. I did do a little research and learned that Pozole is a stew that originates from Mexico. I served it with tortillas as suggested in the recipe. It was quite tasty and was very filling.
Slow Cooker Pork Pozole Recipe
- 2 pound(s) boneless pork butt, fat trimmed, cut in bite-size chunks
- 1 jar (12 oz.) recaito (I found this in the Latin foods section of my grocery store)
- 1 can(s) (15 to 16 oz.) hominy, rinsed
- Put pork and recaito in a 3-qt 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 and serve with warm flour tortillas.