Tuesday, January 12, 2016

Slow Cooker Pork Posole (Pozole)

Monday night is the one night a week that I go out and take some time for myself by attending my weekly Weight Watcher's meeting.  I actually had a mild panic when someone said that there might not be a meeting next week due to Martin Luther King Jr. Day; luckily, they were mistaken. 

Dinner is always a complicated choice on Monday.  My husband is left to feed the two boys and get them ready for bed.  My husband is wonderful but he is a terrible cook.  He gave us raw pasta once that he claimed was, "Perfectly al dente". It was just raw.  I have to make dinner as easy as possible for him and what could be easier then something in the slow cooker?!

This Slow Cooker Pork Posole is the low point and fantastic topped with a 1/4 avocado (2 SP) and a tablespoon 0% Greek yoghurt.  It also utilizes any leftover enchilada sauce.  I always love a recipe that uses ingredients that I have on hand. 
Slow Cooker Pork Posole (Pork and Hominy Stew)
Servings: 6 ★ Size: 1 1/2 cups ★ Points Plus: 4 ★ Smart Points:  5 ★ Calories: 192 ★ Total Fat: 3 g ★ Saturated Fat: 1 g ★ Protein: 19 g ★ Carbohydrates: 20 g ★ 

Fiber: 3 g ★ Sugars: 3 g ★ Sodium: 780 mg ★ Cholesterol: 49 mg


· 1 lb pork loin, fat removed and cubed
· 1 large onion, diced

· 4.5 ounce green chilies, diced
· 3 tablespoon chili powder
· 1 tablespoon garlic, minced
· 4 cups chicken stock, low-sodium

· 1 cup homemade enchilada sauce
· 2 (15 ounce) cans hominy, drained


1. Place the pork loin, onion, green chilies, chili powder, garlic, chicken stock and enchilada sauce into the slow cooker.  Cook on 'low' for 6 hours or 'high' for 4.

2.  Add the cans of hominy.  Turn the slow cooker to 'high' and heat the hominy through for 30 minutes.  Serve with avocado and Greek yoghurt.

No comments:

Post a Comment