This is the easiest recipe I've found for making Pozole. Your kitchen never smelled so good! Excellent on cool or cold day. We garnish it with cilantro and sliced radishes and serve with a side of Mexican rice and tortillas.
Preparation Time
45 mins
Cooking Time
7 hr
Total Time
7 hr 45 mins
Calories
262 Calories
Recipe Instructions
Step 1
Remove the stem from the rehydrated chile pepper. Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker.
Step 2
Pour in the remaining can of chicken broth, and add the beef broth, pork, chicken, onion, garlic, green chilies, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 7 hours. Remove the bay leaf before serving.
Ingredients
1 (4 ounce) can diced green chiles
1 bay leaf
2 cups chopped onion
2 tablespoons ground cumin
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can white hominy, drained
1 (14.5 ounce) can beef broth
2 teaspoons dried Mexican oregano
1 ½ teaspoons crushed garlic
¾ pound pork tenderloin, cubed
¾ pound skinless, boneless chicken breast halves - cut into 2 inch pieces
