Pork Pozole

Pork Pozole

(adapted from Parents.com)

6 servings

1  can (10 oz.) mild green enchilada sauce

1  large onion, chopped

3  cloves garlic, minced

2  teaspoons ground cumin

1-1/2  pounds boneless pork shoulder

1 cup of chicken broth

1 can (14 oz) of fire roasted tomatoes

1 small can of green chilies

1/2  cup chopped cilantro

1  tablespoon lime juice

1 pound of frozen corn*

For Serving:

Tortilla Chips

Tortillas

Diced Avocado

Diced Tomato

Diced Red or Green Pepper

Candied Jalapeno
Cheddar Cheese
Black Olives

Directions

1. Combine the enchilada sauce, onion, garlic, and cumin in a large zippered bag and add the pork and put in the refrigerator to marinate overnight.  The next morning, put the pork marinade mixture in your CrockPot and add the chicken broth, tomatoes, and green chilies.  Cook on low for 8 hours or until the roast will easily pull apart with two forks.

2. When the roast is done, pull the pork apart and add chopped cilantro and lime juice.  Stir in 1 pound of frozen corn and cover the CrockPot to cook for 20 minutes or until the corn is warmed through.  Serve in bowls with any of the accompaniments listed above or your own.

*Notes - Pozole is traditionally made with hominy but my family does not like it at all so I substitute corn.  If you would prefer hominy, add it in at the beginning when you put the roast in the CrockPot.