Gringo Posole
"My own version of posole! Stew made with hominy, garlic, peppers and pork meat. This is made in the slow cooker. I tried to make the stew as colorful as possible, which is why I use both white and yellow hominy and green and red bell peppers. This recipe is best the next day reheated. I love it best with cornbread or EVEN BETTER, fresh flour tortillas. It is awesome on a cold winter day and is great to take to pot luck dinners. Can be doubled or reduced in size to accommodate any number of people, and is a relatively foolproof recipe!"
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup water, or more as needed to cover
- 1 tablespoon vegetable oil, or as needed
- 1/2 pound pork stew meat, cut into 1-inch pieces
- 1 green bell pepper, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cubes beef bouillon
- 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), undrained
- 1 (15.5 ounce) can white hominy, undrained
- 1 (15.5 ounce) can yellow hominy, undrained
- 1 tablespoon ground cumin
- 1 teaspoon ground red pepper
- 1 teaspoon ground black pepper