Crock Pot Mondays – Pozole

Ingredients

• 4 cups low-sodium chicken broth
• 2 pounds cubed pork
• 2 poblano peppers, chopped
• 1/4 cup chipotle peppers in adobo sauce, pureed
• 1 white onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon cumin
• 1 tablespoon oregano
• 2 teaspoons chili powder
• 2teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 bay leaf
• 2 (15-oz) cans hominy, drained and rinsed

For Serving

• • Radishes, thinly sliced
  • Green cabbage, thinly sliced
  • Fresh cilantro, chopped

Directions

• 1. Place all ingredients except hominy and garnishes into a six-quart slow cooker. Cook on low for 6 to 8 hours, until the pork is tender and cooked through.
  2. Take pork out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes.
  3. Remove bay leaf.
  4. Serve soup into bowls and garnish with radish, cabbage, and cilantro.