This easy-to-prep Mexican-style soup is packed with with flavor and comforting ingrediants

Prep: 20 Minutes

Slow Cook: 8 hours (low) or 4 hours (High)


1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes (can substitute for chicken)

2 15-ounce cans hominy, rinsed and drained

1 cup chopped onions

1 4-ounce can diced green chiles, undrained (mild or to taste preference)

1 table spoon ancho chile powder

1 1/2 teaspoons dried oregano, crushed

2 cloves garlic, minced

1/2 teaspoon ground cumin

2 14 1/2 ounce cans reduced-sodium chicken broth

2 cups coarsley chopped cabbage

1 10-ounce can enchilada sauce


Lime wedges

Fresh pineapple wedges


  1. In a 4 to 5 quart slow cooker combine pork, hominy, onion, green chiles, chile powder, oregano, garlic, and cumin. Pour broth over mixture in cooker
  2. Cover and cook on low on low heat setting for 8 to 9 hours or on 4 hours in high setting.
  3. If using low heat setting, turn to high heat setting. Stir in cabbage and enchilada sauce. Cover and cook for 30 minutes more.
  4. To serve, garnish with lime wedges and, if desire pineapple wedges.

Makes 8 Servings

Nutritional Facts Per Serving: (Serving is 16oz)

279 cal. 12g fat (4g sat. fat) 53 mg. chol., 659 mg sodium, 23 g carb, 4 g fibr, 19 g protien

*Better Homes & Gardens – Skinny Slow Cooker