2 pounds flank steak
Two 28-ounce bottles red enchilada sauce. homemade or store-bought
8 ounces tomato sauce
1 onion, diced
5 cloves garlic, minced
4.5 ounces green chilies, chopped
One 25-ounce can white hominy, drained
1/2 teaspoon red pepper flakes
1 1/2 teaspoons dried oregano
1 cup low sodium beef stock
2 1/2 teaspoons honey
Kosher salt
1 lime, wedged (optional)
Cilantro
Place the flank steak in the bottom of the slow cooker. Cover steak with enchilada sauce and tomato sauce.
Add the onion, garlic and green chilies to the slow cooker, followed by the white hominy, chili flakes and oregano.
Add the beef stock to the slow cooker, and stir to combine all the ingredients floating above the steak.
Cover the slow cooker with the lid, and cook on low power for 7-8 hours. Avoid opening the lid for at least 7 hours. This can be cooked for up to 10 hours.
After 7 hours, remove the lid. Using tongs or a spider, carefully remove the flank steak from the slow cooker, and place it on a cutting board. Use two forks to shred the beef.
Pour the shredded beef back into the slow cooker, and stir.
Add the honey and kosher salt to taste.
Continue to simmer uncovered in the slow cooker until the soup is the desired consistency. If the pozole is too thick, add a splash of beef stock until it has thinned out.
To serve, ladle pozole directly from the slow cooker into individual bowls. Garnish with lime wedges and fresh cilantro.