This easy-to-prep Mexican-style soup is packed with with flavor and comforting ingrediants
Prep: 20 Minutes
Slow Cook: 8 hours (low) or 4 hours (High)
1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes (can substitute for chicken)
2 15-ounce cans hominy, rinsed and drained
1 cup chopped onions
1 4-ounce can diced green chiles, undrained (mild or to taste preference)
1 table spoon ancho chile powder
1 1/2 teaspoons dried oregano, crushed
2 cloves garlic, minced
1/2 teaspoon ground cumin
2 14 1/2 ounce cans reduced-sodium chicken broth
2 cups coarsley chopped cabbage
1 10-ounce can enchilada sauce
Fresh pineapple wedges
- In a 4 to 5 quart slow cooker combine pork, hominy, onion, green chiles, chile powder, oregano, garlic, and cumin. Pour broth over mixture in cooker
- Cover and cook on low on low heat setting for 8 to 9 hours or on 4 hours in high setting.
- If using low heat setting, turn to high heat setting. Stir in cabbage and enchilada sauce. Cover and cook for 30 minutes more.
- To serve, garnish with lime wedges and, if desire pineapple wedges.
Makes 8 Servings
Nutritional Facts Per Serving: (Serving is 16oz)
279 cal. 12g fat (4g sat. fat) 53 mg. chol., 659 mg sodium, 23 g carb, 4 g fibr, 19 g protien
*Better Homes & Gardens – Skinny Slow Cooker