Only one new recipe to report on this week. Poutine doesn't really require a recipe - french fries (preferably homemade and baked) with cheese curds and gravy (also preferably homemade). One of my very guilty pleasures and ultimate comfort food.
The Meal Plan:
Sat (L) Brats (S) Poutine!
Sun (L) leftover brats (S) Pozole Soup
Mon (yoga/Legion) leftovers from previous week
Tues - leftover Pozole soup
Wed - Poutine!
Thurs - leftover soup
Fri - leftover soup
Lunches - Turkey/gouda/apple sandwiches for me; veggies for Husband
Slow Cooker Pork Pozole Soup (Taste of Home Soups) gluten free
Yes. The recipe IS this simple! And one of the tastier soups I've made from this magazine.
However, I also did a flavor boost by browning the pork ribs first, then sauteing the onions and carrots, and adding a bit of water to de-glaze the pan. Then everything went into the slow cooker.
I skipped the lime and cilantro and served over a batch of grits/polenta. Recommended!
Serves 6-8 (8 if served with polenta)
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| Photo from Taste of Home |
1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 can (10 ounces) green enchilada sauce
2 medium carrots, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon salt
1 pound boneless country-style pork ribs
Corn tortillas, optional
In a 3- or 4-qt. slow cooker, combine the first nine ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender.
Remove pork from slow cooker. Cut pork into bite-sized pieces; return to slow cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.
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