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Multi Cooker Pork Pozole Rojo

Recipe - Multi Cooker Pork Pozole Rojo

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • ½ cup butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced (about 1 ½ teaspoons)
  • 4 cups chicken broth
  • 1 can (15 ounces) mild red enchilada sauce
  • 1 can (10 ounces) original flavor diced tomatoes and green chilies
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon coarse black pepper
  • ¼ teaspoon dried crushed red pepper
  • 1 can (15 ounces) hominy, drained and broken apart
  • 2 cups shredded cooked pork 
  • 1 large lime, cut in wedges
  • 4 large radishes, thinly sliced
  • 1 medium avocado, sliced
  • 1 bunch cilantro, leaves only

Directions

  1. Add butter to multi cooker. Set multi cooker to SAUTE or SEAR and heat until butter melts. Add onion and garlic. Cook until onion is tender. Add chicken broth, enchilada sauce, tomatoes and green chilies, salt, cumin, chili powder, oregano, black and red pepper. Bring mixture to a boil. Turn off multi cooker.
  2. Set multi cooker to SOUP, STEW or SIMMER. Stir in hominy and pork. Simmer 30 minutes.
  3. Pour into bowls and top with lime, radishes, avocado and cilantro.

Serves: 8-10

Test Kitchen Tips:

  • For easy meal planning, prepare the pork ahead. Reserve remaining pork for other meals.
  • To use the slow cook function instead of bringing mixture to a boil and simmering, place cooked onion mixture and all other ingredients except toppings in the multi cooker. Set to SLOW COOK HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Add toppings as listed above.

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