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1 medium Yellow Onion , peeled and chopped
\n1 2-pound Pork Shoulder , trimmed of excess fat and string removed if tied
\n4 Garlic Cloves , peeled and diced
\n1 4-ounce can mild Green Chilies
\n1 25-ounce can White Hominy
\n1 15-ounce can Yellow Hominy
\n\u00bd teaspoon ground Cumin
\n1 Jalapeno Pepper , seeded and sliced into thin rings
\n2 15-ounce cans Red Enchilada Sauce (select a gluten-free option if needed)
\n4 cups Low Sodium Chicken Broth
\nOptional Garnishes: shredded cabbage , radish slices, small avocado cubes, lime wedges, shredded cheese, tortilla strips<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n In a large 6-7 quart slow cooker sprinkle the onions on the bottom and place the pork shoulder on top of them. Ingredients: 1 medium Yellow Onion , peeled and chopped 1 2-pound Pork Shoulder , trimmed of excess fat and string removed if tied 4 Garlic Cloves , peeled and diced 1 4-ounce can mild Green Chilies 1 25-ounce can White Hominy 1 15-ounce can Yellow Hominy \u00bd teaspoon ground Cumin 1 Jalapeno Pepper , seeded […]<\/p>\n","protected":false},"author":2,"featured_media":3363,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-348","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections:<\/h2>\n
\nThen layer the ingredients as noted in the ingredient list: garlic, green chilies, white and yellow hominy, cumin, jalapeno slices, enchilada sauce and chicken broth. Cook on HIGH for 7 hours or until the meat is fully cooked.
\nRemove the pork onto a plate or cutting board. Using two forks, shred the meat, discarding any pieces of fat, and return the pork to the slow cooker.
\nServe with garnishes. Note: the posole may be removed from the slow cooker, placed into a sealed container (allow to cool first) and refrigerated to allow flavors to deepen further before serving.
\nenjoy !!<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"