Rating: 4.5 stars 4.5
55 Ratings
  • 5 star values: 38
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

This version of the traditional Mexican pork stew is made in a slow cooker with prepared chicken broth, salsa, canned green chilies, and, of course, hominy.

Recipe Summary

prep:
15 mins
cook:
5 hrs
additional:
20 mins
total:
5 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth.

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  • Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours. Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro.

Nutrition Facts

249 calories; protein 24.4g; carbohydrates 20.6g; fat 6.7g; cholesterol 59mg; sodium 1350.6mg. Full Nutrition
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