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Prep time
30 minutes
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Cook time
5 hours 30 minutes
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Serves
8
Author Notes
The Green Pozole dish is a family tradition from Mexico made of savory pork, boneless chicken and hominy, coming together to make this classic and flavorful stew. This dish is often placed on the ofrenda of ancestors remembered on Dia de los Muertos or Day of the Dead, another time honored tradition of passed down from generation to generation. —Foodie
Ingredients
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1
dried pasilla chile (chile negro
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2
(14.5-ounce) cans chicken broth, divided
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1 pound
HORMEL® Always Tender® pork tenderloin, cut into 1-inch cubes
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1 pound
boneless, skinless chicken breasts, cut into 1-inch cubes
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1
(15-ounce) cans hominy, drained
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1 cup
HERDEZ® Salsa Verde
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1
large onion, diced
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1
(4.25-ounce) can diced green chilies
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1 tablespoon
ground cumin
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2 teaspoons
Mexican oregano
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2
cloves garlic, minced
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1
bay leaf
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Suggested toppings: Shredded cabbage, sliced radishes, chopped onions, cheese, and chopped cilantro
Directions
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1. In a small bowl, soak dried chile in enough boiling water to cover 20 to 30 minutes or until softened.
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2. Drain well and remove the stem.
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3. In a food processor, place soaked chile and 1 cup chicken broth. Puree until smooth.
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4. In a slow cooker, pour pureed chile mixture. Add all remaining ingredients.
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5. Cover. Cook on HIGH setting 5 to 6 hours or until meat is very tender.
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6. Remove bay leaf. Garnish servings with suggested toppings.
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