Easy Crock Pot Posole
Serve this simple slow-cooker soup with warm flour or corn tortillas. Next-day leftovers are even better!
3 pound pork roast (shoulder roast or Boston Butt), trimmed
2 large onions, chopped
1 (15-ounce) can of mild green chile enchilada sauce
1 (4-ounce) cans of chopped green chiles
1 (15-ounce) can reduced-sodium chicken broth
1/2 teaspoon dried oregano leaves
8 garlic cloves, minced
2 (15-ounce) cans white hominy, undrained
2 1/2 tablespoon 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.