Slow-Cooker Pork Pozole
From Woman's Day | May 31, 2005
2-lb boneless pork butt, fat trimmed, cut in bite-size chunks
1 jar (12 oz) recaito (see Note)
1 can (15 to 16 oz) hominy, rinsed
Put pork and recaito in a 3-qt or larger slow-cooker. Stir to mix and coat.
Cover and cook on low 7 to 9 hours, or until pork is very tender.
Stir in hominy, cover and cook 10 minutes to heat hominy. If desired, garnish with chopped cilantro and radishes. Good with warm flour tortillas.
Note: Recaito is a thicker-than-salsa, cilantro-based seasoning that’s used to add flavor to rice, beans, soups and stews.
From Woman's Day | May 31, 2005
2-lb boneless pork butt, fat trimmed, cut in bite-size chunks
1 jar (12 oz) recaito (see Note)
1 can (15 to 16 oz) hominy, rinsed
Put pork and recaito in a 3-qt or larger slow-cooker. Stir to mix and coat.
Cover and cook on low 7 to 9 hours, or until pork is very tender.
Stir in hominy, cover and cook 10 minutes to heat hominy. If desired, garnish with chopped cilantro and radishes. Good with warm flour tortillas.
Note: Recaito is a thicker-than-salsa, cilantro-based seasoning that’s used to add flavor to rice, beans, soups and stews.
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