Pozole - Crock-Pot

This fabulous soup recipe is quick and easy to make. Be sure to top it with sour cream, tortilla chips, guacamole or chopped avocados, and salsa

• Ready In: 8 hrs 15 mins
• Serves: 6

Ingredients

• 3  anaheim chilies
• 1  lb boneless pork loin roast
• 1  onion, chopped
• 4  garlic cloves, minced
• 2 (15 ounce) cans hominy, drained
• 4  cups water
• 1 (4 ounce) can diced green chilies, undrained
• 2  tablespoons chili powder
• 1  teaspoon cumin
• 1  teaspoon salt
• 1⁄2 teaspoon dried oregano
•  pequin chile, if desired

Directions

1. Roast Anaheim chiles under a broiler or over a gas flame until skin is charred.
2. Place in paper bag and let steam for 10 minutes.
3. Peel off skin, cut chiles open and discard seeds and membranes; coarsely chop.
4. Cut pork into 1" cubes and place in 4-5 quart slow cooker with all remaining ingredients except Pequin chiles; stir well.
5. Cover and cook on low for 6-8 hours or until pork is tender.
6. Garnish with pequin chiles, sour cream, tortilla chips, and chopped avocado.