Pork Pozole Verde Slow Cooker

Pork Pozole Verde Recipe

Con Poulos

Warm up with a bowl of hearty Mexican chicken soup.

Yields: 1 serving

Prep Time: 0 hours 15 mins

Total Time: 5 hours 15 mins

12 oz. beer

1 tbsp. low-sodium chicken bouillon base (we used Better than Bouillon)

2 tsp. ground cumin

Kosher salt and pepper

12 oz. tomatillos, cut into 1/2" pieces

4 cloves garlic, finely chopped

1 Onion, finely chopped

1 4-oz. can roasted diced green chiles, drained

1 1/2 lb. boneless pork butt or shoulder, cut into 4" pieces

1 c. fresh cilantro (stems included), plus more for serving

1 28-oz. can hominy, rinsed

1/4 c. fresh lime juice

Diced avocado and sliced radishes, for serving

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In a 5- to 6-quart slow cooker, combine the beer, bouillon base, cumin, 2 cups water, and 1⁄2 teaspoon each salt and pepper.
Add the tomatillos, garlic, onion, chiles, pork and cilantro and mix to combine. Cook, covered, until the pork is tender and easily pulls apart, 7 to 8 hours on low or 5 to 6 hours on high.
Remove and discard the cilantro from the slow cooker, then using two forks, break the pork into smaller pieces. Add the hominy and cook, covered, until tender, 3 to 4 minutes. Stir in the lime juice and serve with cilantro, avocado, and radishes, if desired.

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