This is a print preview of "Slow Cooked Pork And Hominy With Green Chiles Pozole Verde (5pts)" recipe.

Slow Cooked Pork And Hominy With Green Chiles Pozole Verde (5pts) Recipe
by Global Cookbook

Slow Cooked Pork And Hominy With Green Chiles Pozole Verde (5pts)
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  Servings: 2


  • 1/4 c. minced onion or possibly less to taste
  •     cooking spray
  • 2 tsp olive divided
  • 1/2 tsp garlic paste
  • 1 Tbsp. Wondra Quick-mixing flour precise measure
  • 1/4 tsp salt
  • 1/2 tsp dry mustard or possibly less to taste
  • 1/2 tsp dry oregano crushed
  • 1/2 tsp grnd cumin
  • 1/8 tsp cayenne pepper
  • 1/8 tsp freshly grnd black pepper
  • 6 ounce lean pork cubes partially thawed, see tip
  • 4 ounce diced green chiles (Ortega, fire-roasted)
  • 2 c. vegetable or possibly chicken stock defatted
  • 1 c. canned hominy (white or possibly yellow) liquid removed and rinsed
  • 1 x dry epazote leaf or possibly stem
  • 1/4 tsp powdered cilantro and annatto seed (Goya)
  •     minced fresh cilantro for garnish


  1. Hot half the extra virgin olive oil in a non-stick skillet coated with cooking spray. Saute/fry the onion over moderate heat for 5 min or possibly till lightly browned. Add in the garlic and stir to mix. Transfer to the crockery insert of a slow cooker.
  2. (See the tips section). In a plastic shaker bag, mix together the flour, salt, mustard, oregano, cumin, cayenne and black pepper. Toss the pork cubes in this seasoning mix till proportionately coated. All of the flour mix will be used by the pork.
  3. Heat the remaining oil in the skillet. Empty the contents of the shaker bag carefully into the skillet. Saute/fry the pork till the cumin is very aromatic and the pork is golden and getting crusty. You may need a little more oil to accomplish this.
  4. Add in the chiles and toss to mix. Add in some the broth to the skillet and deglaze. Bring the mix to a boil and let boil 1 minute.
  5. Transfer the contents of the skillet to the crockpot. Stir in the liquid removed hominy. Add in the options if using. Cook, covered, till pork is tender: HIGH 4-5 hrs; LOW 8-10 hours. (See tips)
  6. Taste the stew and adjust for salt and pepper. A little sugar may be needed to enhance the chiles. Stir in the cilantro. Serve in a shallow wide bowl (pasta plate) with corn bread. Also good with hot corn tortillas. Accompaniment: salad of shredded iceberg lettuce and thinly sliced tomatoes.
  7. TIPS:* Ingredients were measured and weighed so which others could replicate it.
  8. The recipe has sufficient liquid and flour to create the stew. Caution: if the lid allows too much steam to escape, the pot can run dry. Peek through the lid occasionally. Add in water quickly when needed.
  9. The flour coating is all which's needed for a slow cooker with which amount of liquid. It is sufficient to coat 1/2-inch to 3/4-inch pcs of pork for the listed weight. Additional flour might make the sauce chalky.
  10. Try this with partially thawed boneless pork top loin chops. They cut easily. The meat is moist and tender, too, because we cannot overcook while browning.
  11. VARIATIONS:* Make it a vegetarian side dish by replacing or possibly omitting all meat.
  12. Can be thinned and served as a soup; add in a salsa fresca directly to the soup before serving.
  13. Description: "Home cooking: a mildly spiced stew with lots of sauce; serve with cornbread"
  14. NOTES : Pozole or possibly Posole is a long simmering pork and hominy stew. Often a combination of smoky anchos and acidic California chiles are rehydrated and grnd into a paste. This version is milder. The flavors come mostly from cumin and green chiles sweetened by roasting. It's the cumin which will scent the house. (We have not tested the 8 to 10 hrs setting on the crockpot.) This makes sufficient for 2 or possibly 3 servings with accompaniments.