Easy Pork Posole

Lunch

Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner.

Average Rating: 5

TOTAL TIME: Prep: 30 min. Cook: 6 hours
YIELD: 8 servings (2 quarts).

1 tablespoon canola oil
1/2 pound boneless pork shoulder butt roast, cubed
1/2 pound fully cooked andouille sausage links, sliced
6 cups reduced-sodium chicken broth
2 medium tomatoes, seeded and chopped
1 can (16 ounces) hominy, rinsed and drained
1 cup minced fresh cilantro
1 medium onion, chopped
4 green onions, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground pepper
Optional: Corn tortillas, additional chopped onion, minced fresh cilantro and lime wedges

1. In a large skillet, heat oil over medium-high heat. Brown pork and sausage; drain. Transfer to a 4-qt. slow cooker.
2. Stir in broth, tomatoes, hominy, cilantro, onion, green onions, jalapeno, garlic, chili powder, cumin, cayenne and pepper. Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with tortillas, additional onion, cilantro and lime wedges.