Slow Cooker Pozole

Name: Slow Cooker Pozole
Cook time: 420 min
Total time: 465 min
Yield: 6
Ingredients: 1 dried chile negro ( pasilla ) soaked in boiling water for 30 minutes, and drained; 2 ( 411 gram ) cans chicken broth; 1 ( 411 gram ) can beef broth; 300 gram pork tenderloin, cubed; 300 gram skinless, boneless chicken breast halves - cut into 5 centimetre pieces; A bowl with a capacity of 1/2 liter containing chopped onion; 1 1/2 teaspoons crushed garlic; 1 ( 113 gram ) can diced green chiles; 1 ( 425 gram ) can white hominy, drained; 1 ( 425 gram ) can yellow hominy, drained; 1 bay leaf; 2 teaspoons dried Mexican oregano; 2 tablespoons ground cumin

This is the easiest recipe I've found for making Pozole.Your kitchen never smelled so good! Excellent on cool or cold day.We garnish it with cilantro and sliced radishes and serve with a side of Mexican rice and tortillas.

Ingrediënten

Bereiding

Remove the stem from the rehydrated chile pepper.Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth.Pour into a 5 or 6 liter slow cooker.
Pour in the remaining can of chicken broth, and add the beef broth, pork, chicken, onion, garlic, green chilies, and white and yellow hominy.Season with the bay leaf, oregano, and cumin.Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 7 hours.Remove the bay leaf before serving.