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Slow-Cooker Posole Verde
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Prep Time:
25 minutes
Total Time:
7 hours 25 minutes
Savor this zesty Mexican pork and tomatillo stew with hominy, slow-cooked in Old El Paso® green chiles for a delicious dinner.
Ingredients:
  • 1 boneless pork shoulder (2 1/2 lb), trimmed of fat, cut into 1-inch pieces
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 3/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 2 cans (28 oz each) whole tomatillos, drained
  • 3 large onions, chopped (3 cups)
  • 4 cloves garlic, finely chopped
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 tablespoon sugar
  • 1 can (29 oz) white hominy, drained, rinsed
  • Sour cream, if desired
  • Chopped fresh cilantro, if desired
  • Sliced jalapeño chiles, if desired
  • Sliced radishes, if desired
Instructions:
  • Grease a 5- to 6-quart slow cooker. Season pork with 1 teaspoon of cumin, salt, and pepper. Heat oil in a 12-inch skillet over medium-high heat. Brown half of the pork for about 6 minutes, stirring occasionally. Transfer pork to the slow cooker using a slotted spoon. Brown the remaining pork. Deglaze the skillet with broth for 1 minute, scraping up any browned bits, then pour into the slow cooker.
  • Blend tomatillos in a food processor until smooth. Transfer to slow cooker. Mix in onions, garlic, green chiles, sugar, and remaining cumin. Cover and cook on Low for 6 hours. Stir in hominy and cook for an additional hour. Serve with sour cream, cilantro, jalapeños, and radishes on top.

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