Slow-Cooker Posole

Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.

Step: 1

Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.

Step: 2

Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.

Step: 3

Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

Per Serving: 241 calories; protein 16.8g; carbohydrates 25.7g; fat 7.7g; cholesterol 39.8mg; sodium 670.5mg.

Preparing your food in advance can be extremely enjoyable that you do it with your favorite music in the background , a relaxing beverage of choice or even a partner. It is thoughtful to write every step required to create the food , which may include everything from your tools and utensils to your ingredients . Be sure to list the ingredients in order , so as not to forget one . A handwritten list is typically best.

Having the right cooking tools is just as one most required as having the correct dishes menu . This includes everything from pots, pans, bowls and utensils to those core of items that are sometimes to forget, like as parchment paper and foil. Items like crunch bottles for adding the perfect drizzle or decoration to your main food and long tweezers to range smaller and thinner foods are a likely for any home chef.