Photo: Lily Banse
Slow Cooker Pozole
13 ingredients
45 min + 7 hr
6 servings
openrecipes
"This is the easiest recipe I've found for making Pozole. Your kitchen never smelled so good! Excellent on cool or cold day. We garnish it with cilantro and sliced radishes and serve with a side of Mexican rice and tortillas."
Estimated Nutrition (whole recipe, rough)
720
Calories
86g
Protein
33g
Fat
13g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 dried chile negro (pasilla) soaked in boiling water for 30 minutes, and drained
- 2 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can beef broth
- 3/4 pound pork tenderloin, cubed
- 3/4 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
- 2 cups chopped onion
- 1 1/2 teaspoons crushed garlic
- 1 (4 ounce) can diced green chiles
- 1 (15 ounce) can white hominy, drained
- 1 (15 ounce) can yellow hominy, drained
- 1 bay leaf
- 2 teaspoons dried Mexican oregano
- 2 tablespoons ground cumin
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes