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This delicious Mexican-inspired recipe is made up of shredded cabbage, lime wedges, avocado, onion, cilantro and warm tortillas.
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INGREDIENTS
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
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DIRECTIONS
- Cook pork into a skillet with hot canola oil set over high heat. Cook for about 5 minutes, turning once for an even browning.
- Transfer meat in a 4-qt slow cooker. Top meat with enchilada sauce, followed by the hominy, onion, chilies, garlic, cayenne pepper and oregano. Add water, filling the slow cooker.
- Cook covered for about 7 hours over high heat. Mix in the cilantro and salt. Continue cooking over ow heat for 30 minutes and serve.
- Makes 8 servings
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Recipe Comments |
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| Von Woodford: I need some advice for my blog….I like your layout. Can you help me? 4 1 3
Nestor Brathwaite: This blog is great. How did you come up witht he idea? 4 3 1
Dee Chisolm: How often do you write your blogs? I enjoy them a lot 3 6 7
Darrick Guethle: I like the layout of your blog and I’m going to do the same thing for mine. Do you have any...
hanna M: Looks really yummy, gonna try this out
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