Slow Cooker Instant Pot Posole

 1–2 tablespoons canola, vegetable, or avocado oil

MEAT OPTION 1: 2–3 pounds pork roast, cut into 1-inch cubes

MEAT OPTION 2: 1 pound ground pork

1 yellow onion, thinly sliced

4 cloves garlic, minced

1 can (19 oz) red or green enchilada sauce

1 jar (16 oz) salsa verde

1 cup chicken broth (plus more if needed)

1 can (4 oz) green chiles

2 cans (15.5 oz each) white hominy, drained

2 teaspoons dried oregano

½ teaspoon salt


OPTIONAL TOPPINGS

Hot sauce, sliced avocado, lime wedges, tortilla chips, shredded cheese


CUBED PORK VERSION

  1. Heat oil in skillet over medium heat. Season pork lightly with salt and pepper. Brown on all sides in batches. Transfer to slow cooker.
  2. In same skillet cook onions 2–3 minutes until softened. Add garlic and cook 1 minute. Transfer to slow cooker.
  3. Add enchilada sauce, salsa verde, broth, chiles, hominy, oregano, salt, and cayenne. Stir.
  4. Cook HIGH 6–7 hours or LOW 8–9 hours until pork is tender.
  5. Taste and adjust seasoning. Thin with broth if desired. Serve with toppings. 


GROUND PORK VERSION

  1. Heat oil in skillet over medium heat. Add ground pork, season lightly, and cook until browned, breaking apart. Drain excess fat if needed. Transfer to slow cooker.
  2. Cook onions 2–3 minutes. Add garlic; cook 1 minute. Transfer to slow cooker.
  3. Add remaining ingredients except cilantro. Stir.
  4. Cook LOW 3–4 hours or HIGH 1½–2 hours.
  5. Adjust seasoning and serve with toppings.


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