BEEF POSOLE

8-oz round red potatoes, chopped

1 large onion, cut into thin wedges

1 lb flank steak, cut into 6 pieces

2 cans (14.5-oz each) 50%-less-sodium beef broth

1 can 15.5-oz can golden or white hominy, rinsed and drained

1 can (14.5-oz) diced tomatoes.

1 fresh polano chile pepper, chopped (tip-wear gloves or wash hands well with soap and water after handling)

1 tbsp hot chili powder

3 cloves garlic, minced

1/2 tsp ground cumin

1/4 tsp salt

3 cups shredded cabbage

Chopped fresh cilantro for serving

Lime wedges for serving

Crumbled queso fresco (optional)

Place potatoes and onion in a 4-to-5-qt slow cooker. Top with the flank steak. In a bowl, combine the nest eight ingredients. Pour over the steak. Cover and cook on low 7 hours or high 3 1/2 hours.

If using low, turn to high. Add the cabbage. Cover and cook on high 30 to 60 minutes or until beef is tender. Transfer beef to a cutting board, using two forks, pull into shreds. Stir back into the slow cooker.

Top each serving with cilantro, lime wedges, queso fresco, if desired. Add sliced chile peppers, if desired.

Yield: 6 servings Per serving: 231 cal, 6g fat (2g sat), 24g carbs, 20g pro, 755mg sod

slow cooker favorite volume 4