Recipe: Yummy Crockpot Pozolé

Crockpot Pozolé. 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. Remove the stem from the rehydrated chile pepper. Slow cooker posole is new to my culinary library, but like many slow cooker recipes, the sum is much more than its parts.

For these photos, I just used radishes, limes and cilantro, but I frequently also top it with shredded cabbage. Place all ingredients except hominy and garnishes into the slow cooker. Pork Shoulder is one of my favorite cuts of meat: economical, flavorful, and low-maintenance when it comes to cooking. You can cook Crockpot Pozolé using 10 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Crockpot Pozolé

  1. Prepare 1 lb of chicken.
  2. You need 2 cans of hominy.
  3. Prepare 2 of bay leaves.
  4. Prepare 1 can of red enchilada sauce.
  5. It's 1 can of chicken broth.
  6. It's 1 can of diced green chiles.
  7. You need 1 of diced onion.
  8. Prepare 1-2 tbs of lime juice.
  9. It's 1 tbs of minced garlic.
  10. It's 1/4 cup of fresh cilantro.

It's especially handy for creating delicious slow cooker meals. Also, if you've never tried Ancho chile powder, I encourage you to try it in this recipe, as it's a pepper with not much heat but tons of flavor that goes really well with pork. Layer half of sliced onion on the bottom of your crock pot. Add half head of garlic (no need to remove paper wrap), the rest of the onion slices, chicken stock, bay leaves, jalapenos, lime juice and lime halves plus oregano and Rotel tomatoes.

Crockpot Pozolé instructions

  1. Cook chicken and shred it.
  2. Add all ingredients to crock pot. Cook on high for 4 hours..

Chicken Pozole verde, sometimes spelled posole, is the best ending to a cold, rainy day. Tender chicken, chewy hominy, and plenty of southwestern spices and herbs come together in this spicy, brothy soup to create a mouthful of magic. Cut pork into bite-sized pieces; return to slow cooker. Place the tomatillos, white onion, and jalapeños on a rimmed baking sheet and toss with olive oil and a large pinch of salt. There are so many versions but none easier than this.