Today is one of those, barley able to think of words day. Me. Tongue tied. That’s an oddity in real life and in written form!
So I guess I will just get to it.
Lay it all down.
I have an exciting theme week for ya this week. Well exciting for me at least, maybe not you (Question: Do y’all like theme weeks?).
Can you guess the theme?
(beating drum, beating drum)
Well since Cinco de Mayo is Saturday and since we have Mexican food like once. A. week. I thought a Mexican food theme week would be perfect. Not to mention (I kid you not) I have like 8 Mexican food recipes I need to blog.
So this is perfect.
Classic. Spicy. Easy. Perfect Posole!
One Year Ago: Peanut Butter Banana Bread
Two Years Ago: Chicken Enchilada Pasta
Three Years Ago: Oatmeal Cookie Pancakes
Prep Time: 10 minutes Wait Time: 7 hours Serves: 6-8
1 (2.0 pound) boneless pork loin roast
2 (14.5 ounce can) enchilada sauce
2 (15.5 ounce can) yellow hominy, drained
1 small onion, diced
1 jalapeno pepper, seeded, deveined and minced
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano
½ teaspoon each salt and pepper
1/4 cup cilantro, chopped
Place the meat in a 6 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, jalapeno, garlic, cayenne pepper, oregano, salt and pepper.
Cover, and cook on High for 5 hours or on Low for 6-7 hours. Stir in the cilantro. Cook on Low for 30 minutes more. Before serving, use two forks and shred pork in sauce mixture. Can be served as a soup or over rice.
Adapted from Food on the Table