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    You are in: Home / Recipes / New Mexico Posole (Crockpot) Recipe
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    New Mexico Posole (Crockpot)

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    CookingBlues's Note:

    This recipe came from the San Antonio Express News. NOTE: the dried red chile peppers ARE NOT hot peppers. You can use dried red New Mexico chile(warmer), California chile: Anaheim (milder) , or dried ancho (pasilla) chile if you can find them. You can use a medium red chile sauce, and it will work too, if you can't find the dried peppers.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Sear pork chops in a skillet until brown and golden. Place in crockpot with broth, garlic, onion, cumin, salt, pepper, red chiles or sauce and oregano. Add a small amount of water to skillet in which pork chops were cooked to collect leftover juices; pour into crockpot, adding additional water as needed to make a good broth.
    2. 2
      Cook on low for at least 4 hours. Taste broth and adjust seasonings as desired.
    3. 3
      Remove pork and place on cutting board. Remove bones and extra fat and cut meat into bite-size pieces. Put pork back into broth, add hominy and continue cooking for 1 more hour.

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    Nutritional Facts for New Mexico Posole (Crockpot)

    Serving Size: 1 (399 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 422.9
    Calories from Fat 119
    Total Fat 13.3 g
    Saturated Fat 3.9 g
    Cholesterol 78.2 mg
    Sodium 1345.6 mg
    Total Carbohydrate 43.2 g
    Dietary Fiber 7.5 g
    Sugars 5.9 g
    Protein 30.2 g

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