Dotnom

Red Posole

Ingredients

• 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 4-ounce can diced green chiles, undrained
• 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
• Pineapple wedges (optional)

Directions

1. In a slow cooker combine all ingredients except cabbage, enchilada sauce and fruit wedges.
2. Cover and cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.
3. If using low setting, turn cooker to high setting.
4. Stir in cabbage and enchilada sauce.
5. Cover and cook for 30 minutes.
6. Garnish with lime wedges and pineapple wedges.

Attribution