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  Dried red chilies 3 (Mild Such As New Mexico / Ancho)
  Pork loin 2 Pound, trimmed of fat and cut into 1 1/2 inch cubes (Center Cut)
  Skinless boneless chicken breast tenders 1 Pound
  Chicken broth 4 Cup (64 tbs) (Homemade / Canned)
  Onion 1 , diced
  Canned diced green chilies 7 Ounce (1 Can)
  Canned white hominy 30 Ounce, rinsed and drained (2 Cans, 15 Ounce Each)
  Garlic 7 Clove (35 gm), minced
  Chili powder 1 Tablespoon
  Dried oregano 2 Teaspoon
  Ground cumin 2 Teaspoon
  Salt 1 Teaspoon
  Chopped scallions 1 Tablespoon (For Garnish)
  Chopped cilantro 1 Tablespoon (For Garnish)
  Shredded green cabbage 1 Tablespoon (For Garnish)
  Shredded radishes 1 Tablespoon (Red Colored, For Garnish)
  Fresh lime juice 1 Tablespoon (For Garnish)

1. Remove the stems from the dried chiles, rinse well, and remove the seeds. Soak in hot water to cover for 10 minutes to soften. Drain, discarding the soaking water. Cut the chiles into strips.
2. In a 5-quart electric slow cooker, mix together the pork cubes, whole chicken tenders, broth, onion, green chiles, hominy, garlic, chili powder, oregano, cumin, and salt. Tuck the red chile strips down into the mixture.
3- Cover and cook on the low heat setting about 8 hours.

Recipe Summary

Slow Cooked

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2789 Calories from Fat 866

% Daily Value*

Total Fat 96 g147%

Saturated Fat 27.7 g138.5%

Trans Fat 0.7 g

Cholesterol 843.6 mg281.2%

Sodium 9289.9 mg387.1%

Total Carbohydrates 148 g49.2%

Dietary Fiber 45.9 g183.6%

Sugars 13.4 g

Protein 321 g641.3%

Vitamin A 158% Vitamin C 237.8%

Calcium 67.7% Iron 130%

*Based on a 2000 Calorie diet

1 Comment

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Posole Recipe