Recipes for Busy Lawyers
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Pozole in a Crock Pot
Submitted by Kay Burt
I really like this recipe because it’s easy and delicious. I get everything ready the night before, put it in the crock pot in the morning, set it and go. This soup is great on a cold day.
2 lbs. pork shoulder cut into 1 inch pieces
1 - 28 oz. can of enchilada sauce (I like to use La Victoria’s Mild sauce because my son doesn't like spicy foods)
1 or 2 - 29 oz. can(s) of hominy (I like to have a lot of hominy in my soup, so I buy two cans)
1 chopped onion
1 - 4 oz. can of chopped green chilies
5 cloves garlic, minced
1/4 teaspoon of cayenne pepper (more if you like to taste the spice)
2 teaspoons of dried oregano
¼ cup cilantro
Salt to taste
Topping: Shredded cabbage, finely chopped onions, more cilantro, lemon, corn tortillas and/or tortilla chips
1. Heat oil in pan and brown the pork
2. Put the meat, enchilada sauce, hominy, onion, green chilies, garlic, cayenne pepper and oregano in crock pot. Pour water, so crock pot is full.
3. Cover and cook on high for 6 hours. Mix in cilantro and salt to taste at end of cooking time.
4. Top with cabbage, onions, cilantro, and squeeze of lemon juice. You can add crushed tortilla chips on top or dip corn tortillas in the soup.
Kay Burt is WLALA's Executive Administrator.