Easy Pozole Jeff

bayousong's Note:

I found this years ago on the net (About.com, Southern US Cuisine) posted by someone named Jeff Winett. This is very quick and easy. It's just one of those fast crockpot recipes that is also good. JEFF'S NOTES: This version of the Mexican Pork and Hominy stew, know as Pozole (or Posole), is hands down the best version I've had. Since it is made in a slow cooker it is easy, but the combination of fresh meats and spices combined with canned items, make this dish come together with a true depth of flavor. Serve with the following to sprinkle on top: shredded jack cheese, lime wedges, chopped cilantro, and chopped onions.

• Total Time: 6 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 4

• 1 lb lean pork butt, cut into 1-inch cubes
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 (8 ounce) can tomato sauce
• 2 (15 ounce) cans chili, without beans
• 1 (29 ounce) can hominy, drained
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon basil
• 1 teaspoon parsley
• 1 teaspoon cumin
• 1 teaspoon chili powder (to taste)

Directions:

1. Combine all ingredients in a crockpot.
2. Cover and cook for about 6 hours.
3. See Jeff's notes for garnishes and serving suggestions.
4. Serve with warm tortillas.