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Posole for the Crock Pot

Recipe #284962 | 6¼ hours | 10 min prep | SERVES 6 -8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

PainterCook

RECIPE BY: PainterCook

This is a very fast and easy dish, perfect in cold weather, as it warms you up with temperature and spice. Posole is traditionally eaten in New Mexico on Christmas Eve.

Posted on: Feb 8, 2008

Print Recipe

Ingredients

  • 1 (40 ounce) can mexican-style hominy
  • 2 (14 1/2 ounce) jars diced tomatoes
  • 1 lb pork stew meat
  • 1 large onion, chopped coarse
  • 1 (7 3/4 ounce) can red chili sauce
  • 2 garlic clove, pressed
  • 1 (4 ounce) can green chilies, diced
  • 1 fresh jalapeno pepper, diced
  • 1 dried red pepper

    • Directions

    1. 1
      Brown the pork in a skillet with just a little vegetable oil before adding.
    2. 2
      Do not drain the hominy or the tomatoes. Put all the ingredients into the crock pot and set it on low and let it cook for at least 6 hours. Do not lift the lid! (This dish is even better the next day).
    3. 3
      I serve this soup/stew with homemade tortilla chips, a dollop of plain yogurt, and chopped fresh cilantro.

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    Nutrition Facts

    Serving Size 1 (260g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    mexican-style hominy

    red chili sauce

    1 dried red peppers

    Calories 205
    Calories from Fat 88 (42%)
    Amount Per Serving %DV
    Total Fat 9.8g 15%
    Saturated Fat 3.3g 16%
    Monounsaturated Fat 4.3g
    Polyunsaturated Fat 1.1g
    Trans Fat 0.0g
    Cholesterol 47mg 15%
    Sodium 337mg 14%
    Potassium 723mg 20%
    Total Carbohydrate 13.4g 4%
    Dietary Fiber 2.6g 10%
    Sugars 7.2g
    Protein 16.7g 33%
    Vitamin A 480mcg 9%
    Vitamin B6 0.6mg 31%
    Vitamin B12 0.4mcg 6%
    Vitamin C 69mg 116%
    Vitamin E 0mcg 1%
    Calcium 60mg 6%
    Iron 1mg 8%

    detailed view...

    how is this calculated?

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