Crockpot Posole

By: Jeanne Allen, Los Alamos NM

From: A Quilter’s Christmas Cookbook, c. 1996

Edited by: Louise Stoltzfus, pg. 104

Makes 8-10 servings

1 lb. pork, trimmed of fat

1 onion, chopped

1 clove garlic, finely diced

1 tsp. oregano

2 (4 oz.) cans green chilies

12-16 oz. pkg. frozen hominy (I used a 15 oz. can of hominy, drained & rinsed)

2 cups water

salt & pepper to taste

Mix together all ingredients in a crockpot. Cook for 6-8 hours on low. Slice/shred pork and serve.

Carrie’s Notes:

• I made this in the crockpot overnight, and placed it in the fridge to reheat and serve for dinner.
• Instead of green chilies, I simply used a (7 oz.) can of salsa verde.
• I added 3 cloves of garlic since we love garlic!