Green chile and pork pozole (Pozole verde de puerco) from Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves (page 56) by Marye Audet

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zephyrness on March 24, 2020

    I've made this several times, with both pork and chicken and both are good. It adapts to variations (more meat, more hominy, less meat, fresh tomatillos). It can also be done as a pressure cooker dish, just add more broth. I use two cans of hominy. One added at the start and one added near the end, as my family likes both the creamy and firmer textures.

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