Red Posole

Though I've previously bookmarked recipes for Posole on blogs and in recipe books, I've never made it before (or eaten it for that matter). The magazine I got this recipe from, Skinny Slow Cooker (a Better Homes and Garden Special Interest Publication that says display until March 13, 2012), had two recipes for Posole...Green Chili-Pork Posole and Red Posole. The only reason I made the red version first is that I had some pork shoulder in the freezer and figured this recipe was a good use of it.

I have no idea how authentic the recipe or flavors in this dish are, but we loved it. The fact that I could just toss everything together in the crock-pot and have a wonderful dinner when I got home made this dish even better. I did cut up the pork and onions the night before and measured out the spices. Got up in the morning, tossed everything in the crock-pot and came home to a wonderful smelling house! Do remember that you don't add the cabbage or enchilada sauce until half an hour before the dish is done (I almost put them in at the start!).

RED POSOLE
(Skinny Slow Cooker)

1 1/2 pounds boneless pork shoulder, cut into 1-inch-cubes
2 15-ounce cans hominy, rinsed and drained
1 cup chopped onion (1 large)
1 4-ounce can diced green chiles
1 tablespoon ancho chile powder
1 1/2 teaspoons dried oregano, crushed
2 cloves garlic, minced
1/2 teaspoon ground cumin
2 14.5-ounce cans reduced-sodium chicken broth
2 cups coarsely chopped cabbage
1 10-ounce can enchilada sauce
Lime wedges
Fresh pineapple wedges (optional)

In a 4 to 5 quart slow cooker combine pork, hominy, onion, green chiles, chile powder, oregano, garlic, and cumin. Pour broth over mixture in cooker.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

If using low-heat setting, turn cooker to high-heat setting. Stir in cabbage and enchilada sauce. Cover and cook for 30 minutes more.

To serve, garnish with lime wedges and, if desired, pineapple wedges. Makes 8 servings at 279 calories a serving.

Note: I used white hominy because that was the only kind I found. I used a large carton of chicken broth that was not low-sodium and had an ounce or two more broth than called for.

Note: I cooked the Posole on high for 9 hours.

Note: I did not add the pineapple (pineapple?) but I did add a quick spritz of lime just before serving which brightened the flavors a bit.

Definitely make this again. Loved the crunch of the cabbage as, adding it late, it didn't get all mushy. Though this works fine on it's own, I can see serving this over rice (which my Mom did and loved) or maybe even polenta.

There are a ton of great sounding crock pot recipes in this magazine, all low calorie which is great this time of year!

 

Comments

[@makfan]

So pozole is one of our favorite dishes to share, but I've never made it myself.

We would not use the pineapple, either. We would serve the cabbage on the table, to be added just before eating. We would also serve slices of radish. White hominy is what I have always had.

It's a great, great cold weather dish. Mexican comfort food.

[MOM]

This was so good I asked Mrs. L to bring me more. I put this over rice and it was haven. The green chili one sounds good too. Thank you Mrs. L.

[berta]

I make Posole often. My old co-worker used to bring it to potlucks all the time, yumm!. I add the cabbage on top, with chopped radish and a bit of mexican oregano.

[Mrs. L]

Makfan - Comfort food and not a lot of calories!

Mom - Glad you liked it. I'll make the green version soon.

Berta - Everyone keeps saying that real Posole (or Pozole) has chopped radish. I may just add it to this dish next time.

[Chris]

I need to figure a way to reuse smoked pork in posole, since I always have that on hand.

[jane]

Hi Rene, I have a recipe for a quick pozole that I sort of invented myself. I mostly use store bought roasted chicken (so not sure if it is really still pozole) because that is usually what I have on hand. Let me know if you are interested in the recipe.

[Mrs. L]

Chris - Smoked pork in this sounds wonderful.

Jane - I'd love the recipe!