1. Soak posole for 4-8 hours. Drain water. 2. Combine ingredients in slow cooker. 3. Cover. Cook on HIGH 3 hours; then turn to LOW for 2 hours. 4. Serve with Enchiladas, Black Beans, Spanish Rice, and Chopped Lettuce with Black Olives and Tomatoes. 5. VARIATION: Dry posole can be found in the Mexican food department of the grocery store. If you cannot find dry posole, you can use canned hominy and skip to Step 2. ---------------------------------------------------------------------------
Nutrition
Ingredients
