Linda,
It sounds like this could be made in the crockpot.  If so, at what point would 
you add the hominy and other ingredients?
Cheers,
Suzanne

> On Dec 15, 2020, at 00:37, Linda S. via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Linda's almost traditional easy peasey pozole
> 
> 
> Pozole is a soup that is made and eaten throughout Mexico during the holiday 
> season. My kids request that I make this every Christmas,  and it is very 
> easy.
> 
>     This recipe will not have exact measurements, but if you have questions 
> about it, feel free to ask.
> 
> 
> 
> Pozole
> 
> 
> 1 5lb pork butt  roast simmered along with a medium quartered yellow onion, 
> and 4 cloves of garlic. (Just cover the meat with water to simmer.
> 
> 
> When meat starts to feel tender, add two 28-ounce  cans hominy, one 29 ounce 
> can red chili de las palmas enchilada sauce, and one 29 ounce can green 
> enchilada sauce.
> 
> Continue to cook until the meat falls apart. Break it apart with a fork as it 
> will be very tender.
> 
> Top this soup with shredded cabbage, red chopped onion, fresh green chiles, 
> sliced radishes, and sprinkle with Mexican oregano and either a little lime 
> or lemon juice. Enjoy.
> 
> Serve with tostadas, or make your own by frying corn tortillas in hot oil 
> until crispy.
> 
> 
> 
> On 12/13/2020 6:04 PM, Kevin Minor via Cookinginthedark wrote:
>> Hi.
>> 
>> My girlfriend and I have decided to try and come up with something new to 
>> try. She wants something Mexican. I like her thinking, so I need some ideas. 
>> I'd like it to be the main dish, but I'll take any ideas.
>> 
>> Thanks in advance for any ideas.
>> 
>> Kevin and Valerie, and Jilly, the very empathic, flying doggie
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