(Weight-Watchers-Recipes) Corrected Slow Cooker Mexican Hominy and Pork Stew - Posole; 2 pts; Carbs 37g; Fiber 7g

 

* Exported from MasterCook *

Corrected Slow Cooker Mexican Hominy and Pork Stew - Posole; Carbs 37g; Fiber 7g

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 large dried New Mexican red chiles
1 1/2 quarts chicken stock
3 garlic cloves -- minced
2 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon oregano
2 pounds boneless pork loin -- cubed
3/4 cup flour
1 teaspoon canola oil
1 large onion -- sliced
40 ounces canned hominy

Seed the chiles, reserving the seeds. In a dry, hot frying pan, heat the chiles until warmed through and fragrant. Do not burn or brown them. Place the chiles and seeds in a medium pot with 1 quart broth or water, garlic, lime juice, cumin and oregano. Bring to a boil and continue to boil for 20 minutes.

Meanwhile, in a plastic bag, toss the cubed pork with the flour to coat. Heat the oil in a large nonstick skillet and brown the meat on all sides. Add the onions and cook about 5 minutes or until the onions are soft.

Pour the unused stock, hominy, and the onion and pork mixture into a 4-quart slow cooker.

Strain the chile-stock mixture through a mesh sieve into the slow cooker insert, mashing down with a wooden spoon to press out the pulp and juice. Discard the seeds and remaining solids.

Cook on low for 8 hours.

Serves 6

Per serving: Cals 370 (19% fat) ; Fat 8g; Carbs 37g; Fiber 7g; Sodium 480mg; Protein 36g.

AuthorNote: this rich-tasting stew just needs a sprinkling of shredded red cabbage to finish it to perfection.

Citrus Leftovers: if you have a small amount of juice left, pour it into an ice cube tray in your freezer, one well at a time if necessary. Zest can be refrigerated up to 1 week or frozen in a freezer-safe container up to 1 month.

Description:
"7 pts NOT PointsPlus"
Cuisine:
"TexMex"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"

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Per Serving (excluding unknown items): 102 Calories; 1g Fat (14.3% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2150mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

NOTES : Cooker: 4-quart
Time: LOW for 8 hours

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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