Mexican Posole with Chicken and Pork

This is a hearty and authentic Mexican style soup made with hominy, green chilies, onions, garlic, enchilada sauce, oregano, cumin, cilantro, and cubed chicken and pork. All these delicious ingredients are prepared in the slow cooker then topped with refried beans, cheddar cheese, sour cream and chives! I served this with crusty bread to soak up all the delicious broth! Just a big bowl full of South of the Border yumminess!




Mexican Posole


INGREDIENTS:
 1 tablespoon canola oil
1 lb boneless pork chops, cut into 1-inch cubes
1 lb. skinless boneless chicken cutlets, cut into 1 inch cubes
2 (14.5 ounce) cans enchilada sauce - mild
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced thin
1/2 cup green chilies, diced
4 cloves garlic, minced
1 teaspoons dried oregano
1/4 cup cilantro, chopped - or use parsley
1/2 teaspoon salt
1/2 tsp. cumin
TOPPINGS:
refried beans, cheddar cheese, sour cream, fresh chives, lime juice

DIRECTIONS:
Heat the canola oil in a skillet over high heat. Add the pork and chicken in batches if skillet is too crowded. Cook and stir just until meat is browned on all sides, about 5 minutes per batch.
Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cumin, and oregano. Add 1 1/2 cups of water to the slow cooker.
Cover, and cook on High for 4-5 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
I serve with refried beans, cheese, sour cream and chives. You can also add some lime juice if you like.
This can also be made on the stove top using a large covered skillet.
Follow the same directions above except just cover and simmer in the skillet for about 4-5 hours instead of placing everything in the slow cooker.
Serves 6-8 people

This post belongs to My Recipe Journey food blog