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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (320g) Recipe makes 6 servings |
||
| Calories 315 | ||
| Calories from Fat 139 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.5g | 23% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 870mg | 36% | |
| Potassium 509mg | 14% | |
| Total Carbohydrate 27.9g | 9% | |
| Dietary Fiber 5.0g | 19% | |
| Sugars 6.8g | ||
| Protein 16.0g | 32% | |
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Crock Pot Posole
By: PaulaG
Sep 10, 2004
There are so many versions but none easier than this. I usually get it ready the night before and refrigerate overnight. Before going to work, I take it out and plug it in. Dinner is ready when I get home. You might want to adjust the amount of chili and seasonings for personal taste. Serve this with corn or flour tortillas.
SERVES 6
Ingredients
- 1-1 1/2 lb country-style pork ribs, boneless
- 1 medium onion, chopped
- 1 (29 ounce) can white hominy, drained (Posole)
- 1 (14 1/2 ounce) can diced tomatoes
- 2 garlic cloves, minced
- 1 (4 ounce) can chopped green chili peppers
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 1/4 teaspoon cumin
Directions
1
Cube ribs and brown pork in lightly oiled skillet.2
Add onion and saute until limp.3
Drain fat.4
Combine pork, onion and remaining ingredients in crock pot.5
Cook on low heat for 5 hours to 6 hours.
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- Course > Main Dish > Stews
- Main Ingredient > Meat > Pork > Ribs
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make
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Featured Reviews for This Recipe
From: mikekey
On Apr 5, 2008
What a great, easy recipe! Loved the flavors (even though I bought HOT green chilis by mistake! Will use milder next time 
) Great recipe for making in the RV. Put it on and take off sightseeing, and it was smelling good and ready when we got back!
From: Angela P.
On Feb 26, 2008
I've always used my MIL recipe for posole using a turkey carcass, thought I'd give this a try and we all loved it just as much, taste is very authentic. I did add more cumin as it is my favorite spice and added celery. We always enjoy posole with fresh lime wedges, chopped green onions and shredded monteray jack for toppings.
From: Barb Gertz
On Sep 15, 2004
Delicious Posole, I used a small pork boneless tri-tip. and made it just like the recipe said. Later after tasting it I added about 1/2 teaspoon crushed red pepper flakes and 1 cup chicken broth this gave it more flavor. Served it with low carb whole wheat flour tortillas. Thanks Paula, I will be making this again. Good on a cold winter evening.
From: ellie_
On Oct 2, 2004
Very good with excellent directions. We enjoyed this with multi-grain honey wheat bread Multi-Grain Honey Wheat Bread. Thanks for sharing!
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