Recipe: Delicious Crockpot Posole Soup

Crockpot Posole Soup. Made in a slow cooker, this streamlined version of classic Mexican Posole combines traditional ingredients such as hominy, green chiles, garlic, onions, oregano, and enchilada sauce with cubed pork. I grew up with a Mexican step family and for that I am really glad because I had the opportunity to grow up with a Mexican grandma who cooked and showed us (the girls at least…that was just her way) how to cook. Posole is a hearty meal in itself and it can easily be thrown together in the crock pot in the morning and then cook all day while I attempt to nap.

Crockpot Posole Soup Crock Pot Posole Pork and Hominy Sou This soup comes together fast and cooks in the crock pot. It has pork, salsa and peppers to make it the perfect soup for a chilly lazy day. Serve the soup topped with the avocado, cilantro, cheese, and lime wedges. You can cook Crockpot Posole Soup using 16 ingredients and 8 steps. Here is how you cook that.

Ingredients of Crockpot Posole Soup

  1. Prepare 2 lb of Beef Chuck Roast.
  2. You need 5 cup of Water.
  3. It's 4 of Ancho Chiles (Seeds and Stems Removed) Can be found dehydrated and packaged this is what I used..
  4. It's 1 1/2 of Onion (Medium Sized; 1/2in Diced).
  5. You need 3 1/2 of Garlic Cloves (Good Sized).
  6. You need 2 tsp of Salt.
  7. It's 1/4 tsp of Cumin.
  8. Prepare 1 tsp of Mexican Oregano.
  9. You need 1/4 tsp of Black Pepper.
  10. You need 29 oz of Canned Yellow Hominy; Drained.
  11. It's 15 oz of Canned White Hominy; Drained.
  12. It's 1 can of Small Salsa Verde (Green Sauce).
  13. Prepare 3 of Avocados.
  14. It's 1 head of Cabbage.
  15. You need 1 bunch of Radishes.
  16. Prepare 3 slice of Lemons (Wedge Sliced).

Chef's Notes Tip: Cut down on grease in the broth by trimming the pork fat before cooking. Red posole (pozole) soup, a traditional Mexican stew, is a classic comfort food recipe made with dried chilis, pork, and hominy. Growing up, my mom always had a jar or two of hominy in the pantry. Having lived in Mexico to teach English for several years while my dad attended medical school, it was one of her favorite staples to keep on hand.

Crockpot Posole Soup instructions

  1. Add Water (Add a little extra if needed) and Beef Roast to the slow cooker, Cover on high for 3 hours..
  2. At the end of 3 hours, take out the Roast and add the salt, Mexican oregano, cumin, black pepper, Salsa Verde, ancho chiles, garlic,and onion to the water..
  3. Turn the slow cooker to low, cover, and continue to simmer on low for 3 more hours..
  4. Meanwhile, when the Roast is cool enough to handle, chop it up into regular-sized pieces and reserve it to add back to the soup later..
  5. After the 3 hours on low have elapsed, fish the chiles out of the broth and add them to a blender with a 1/2 cup of broth from the crock pot..
  6. Blend until smooth (about a minute or so) and add back to the crock, along with the Roast Meat..
  7. Lastly, Dump in your cans of hominy, season to taste (I added Garlic Salt to taste), cover, and let it all warm up another 20-30 minutes before serving. (Or until preferred heat temperature).
  8. For Garnish; Cut up the Avocados into long slices, Cabbage, and Radishes and put whatever you like on your soup bowl, Then top with a squeezed wedge of lemon juice. Enjoy! :).

How to serve slow cooker posole. Once the crock pot posole is ready to go, it's usually served with radishes, cilantro, finely shredded cabbage, limes, dried oregano, red chile flakes, white onions and even avocados. For these photos, I just used radishes, limes and cilantro, but I frequently also top it with shredded cabbage. Pork Shoulder is one of my favorite cuts of meat: economical, flavorful, and low-maintenance when it comes to cooking. It's especially handy for creating delicious slow cooker meals.