Gringo Posole Recipe

Recipesfull introduces to you: Slow Cooker Recipes. (Gringo Posole Recipe). My own version of posole! Stew made with hominy, garlic, peppers and pork meat. This is made in the slow cooker. I tried to make the stew as colorful as possible, which is why I use both white and yellow hominy and green and red bell peppers. This recipe is best the next day reheated. I love it best with cornbread or EVEN BETTER, fresh flour tortillas. It is awesome on a cold winter day and is great to take to pot luck dinners. Can be doubled or reduced in size to accommodate any number of people, and is a relatively foolproof recipe!

Brief

Prep 20 mins

Cook: 3hrs45 mins

Total: 4hrs5 mins

Servings: 10

Yield: 10 cups

Gringo Posole Recipe

Ingredients

1 cup water

or more as needed to cover

1 tablespoon vegetable oil

or as needed

½ pound pork stew meat

cut into 1-inch pieces

1 green bell pepper

coarsely chopped

1 red bell pepper

coarsely chopped

1 onion

finely chopped

2 cloves garlic

minced

2 cubes beef bouillon

2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)

undrained

1 (15.5 ounce) can white hominy

undrained

1 (15.5 ounce) can yellow hominy

undrained

1 tablespoon ground cumin

1 teaspoon ground red pepper

1 teaspoon ground black pepper

Cuban Ropa Vieja

Tips

Directions

Step 1

Pour water into slow cooker and set the cooker to High to preheat. Heat the vegetable oil in a large skillet over medium heat and brown the pork on all sides stirring occasionally about 10 minutes. Place the browned pork into the hot water in the slow cooker leaving oil in the skillet. Cook and stir the green and red bell peppers onion and garlic in the hot skillet over medium-low heat until the onion is translucent about 5 minutes. Transfer the vegetables into the slow cooker. Drop in the bouillon cubes. Add water if necessary to barely cover the ingredients set the cooker to Medium and cook until the vegetables are tender 1 1/2 to 2 hours.

Step 2

Pour in the diced tomatoes with chiles and stir to combine. Cook for 1 more hour; stir in the hominy with liquid cumin red pepper and black pepper and cook 1 additional hour.

Nutritional Information

Gringo Posole Recipe

Servings Per Recipe:10

Calories: 148.7

% Daily Value *

Protein: 6.7g 13%

Carbohydrates: 17.7g 6%

Dietary Fiber: 3.6g 14%

Sugars: 2.2g

Fat: 5.8g 9%

Saturated Fat: 1.5g 8%

Cholesterol: 13.6mg 5%

Vitamin A Iu: 767.3IU 15%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.2mg 10%

Vitamin C: 29.6mg 49%

Folate: 15.2mcg 4%

Calcium: 38.4mg 4%

Iron: 1.5mg 8%

Magnesium: 27.6mg 10%

Potassium: 235.8mg 7%

Sodium: 594.7mg 24%

Calories From Fat: 52.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.