Southwest Posole

Submitted by ElizabethKnicely

"From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good. Found on page 526. Attributed to Becky Harder from Monument, Colorado, USA."

 

• Ready In: 13hrs
• Ingredients: 6
• Serves: 6

ingredients

• 2 (12 ounce) packages dry posole
• 1 garlic clove, minced
• 2 (14 ounce) cans vegetable broth or (14 ounce) cans chicken broth
• 2 (10 ounce) cans rotel Mexican-style diced tomatoes
• 4 ounces can diced green chilies (optional)
• salt, to taste

directions

1. Soak posole for 4-8 hours. Drain water.
2. Combine ingredients in slow cooker.
3. Cover. Cook on HIGH 3 hours; then turn to LOW for 2 hours.
4. Serve with Enchiladas, Black Beans, Spanish Rice, and Chopped Lettuce with Black Olives and Tomatoes.
5. VARIATION: Dry posole can be found in the Mexican food department of the grocery store. If you cannot find dry posole, you can use canned hominy and skip to Step 2.