Pozole Burritos! A Slow Cooker Recipe
Recipe type: Main Dish
Cuisine: Southwest
  • 2 pounds boneless pork shoulder
  • ½ cup Coca Cola (not diet)
  • ½ cup fresh orange juice
  • 2 teaspoons cumin
  • 3 tablespoons chile powder
  • 1½ medium yellow onion, chopped, divided
  • 3 cloves garlic, minced
  • 2 cups vegetable or chicken stock
  • 1 can (15 ounces) hominy, drained
  • 2 cups cooked plain rice, or Mexican Green Rice, page ____
  • ¼ cup cilantro, chopped
  • ¼ cup radishes, cut in thin matchstick pieces (optional)
  • 4 to 6 flour tortillas (12 inch diameter), warmed
  1. Cut into 4 even pieces and place in a slow cooker.
  2. Combine Coca Cola, orange juice, cumin and chile powder and pour over pork. Add ⅔ onion and garlic. Pour in vegetable or chicken stock and cover slow cooker. Cook on low until pork is tender and can be pulled apart with a fork, about 6 to 8 hours.
  3. Remove pork from slow cooker allow to cool enough to handle then shred. Add hominy to slow cooker and continue to cook until hominy is hot.
  4. Assemble burritos by spooning rice and pork onto a warmed tortilla. With a slotted spoon, scoop hominy mixture from the slow cooker and spoon over pork. Garnish with cilantro, radishes and remaining onion. Roll burritos as desired.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/posole-burritos-slow-cooker-recipe/