Easy Posole

By susanwadle

Kelly Snody from Parade Magazine

Ingredients

• 3 pound pork roast (shoulder roast or
• Boston Butt), trimmed
• 2 large onions, chopped
• 1 (15-ounce) can of mild green chile enchilada sauce
• 4 (4-ounce) cans of chopped green chiles
• 1 (15-ounce) canreduced-sodium chicken broth
• 1/2 teaspoon dried oregano leaves
• 8 garlic cloves, minced
• 2 (15-ounce) cans white hominy, undrained
• 2 1/2 tablespoons chipotle adobo sauce (from a can of chipotle peppers)
• Sliced radishes, chopped cilantro and crumbled queso fresco cheese

Details

Servings 6
Adapted from relishmag.com

Preparation

Step 1

1. Place pork roast in large slow cooker. Add onions and next 5 ingredients (onions through garlic).
2. Cook on medium heat 6 to 8 hours, until meat is fork tender. Remove meat and shred using 2 forks. Place meat back in slow cooker. Add hominy and adobo sauce. Cook 30 minutes.
3. Serve in individual bowls topped with radishes, cilantro and a crumble of cheese. Makes 13 cups.