Slow Cooker Posole

Name: Slow Cooker Posole
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 8 servings
Ingredients: 1-2 1-2 tablespoons canola, vegetable or avocado oil; 2-3 2-3 pounds pork roast cut into 1-inch cubes (see note); 1 1 yellow onion; 4 4 cloves garlic; 1 1 can (19-ounces) red or green enchilada sauce (see note); 1 1 jar (16-ounces) salsa verde, regular or thick 'n chunky; 1 1 cup chicken broth; 1 1 can (4-ounces) green chiles; 2 2 cans (15.5 ounces each) white hominy, drained; 2 2 teaspoons dried oregano; ½ ½ teaspoon salt; ½ ½ teaspoon cayenne pepper; ½ ½ cup chopped fresh cilantro

User Reviews

4.8

282 reviews

Excellent

Prep Time
20 mins
Cook Time
7 hrs
Total Time
7 hrs 20 mins
Servings
8 servings
Course
Main Course
Cuisine
American

Slow Cooker Posole

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1-2 1-2 tablespoons canola, vegetable or avocado oil
2-3 2-3 pounds pork roast cut into 1-inch cubes (see note)
1 1 yellow onion sliced thinly
4 4 cloves garlic finely minced
1 1 can (19-ounces) red or green enchilada sauce (see note)
1 1 jar (16-ounces) salsa verde, regular or thick 'n chunky
1 1 cup chicken broth
1 1 can (4-ounces) green chiles
2 2 cans (15.5 ounces each) white hominy, drained
2 2 teaspoons dried oregano
½ ½ teaspoon salt
½ ½ teaspoon cayenne pepper more or less to taste
½ ½ cup chopped fresh cilantro

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Instructions

Heat the oil in a 10- or 12-inch skillet or saucepan over medium heat. Season the pork pieces lightly with salt and pepper. Add the pork in a single layer and brown on all sides (may need to do this in batches so the pan doesn't get crowded - otherwise the meat steams instead of browning nicely). Transfer the meat to a 6- or 8-quart slow cooker.
To the skillet, add the onions and cook on medium-low or medium heat until the onions start to soften, 2-3 minutes. Add the garlic and cook another minute or so. Transfer the onions and garlic to the slow cooker.
Add the enchilada sauce, salsa verde, broth, green chiles, drained hominy, oregano, salt, and cayenne pepper. Give the mixture a good stir.
Cover and cook on high for 6-7 hours (or low for 8-9 hours) until the pork is fall apart tender. Thin with broth, if desired, and heat through.
Stir in the cilantro. Season to taste with additional salt and pepper, to taste. Serve with shredded cabbage, sliced avocado, fresh lime wedges, tortilla chips, shredded cheese, etc.

Notes

Pork Roast: I have made this recipe with pork sirloin roast and pork tenderloin. Both were extremely tender and delicious. You can also try pork loin, although if it is really lean, it might be a bit dry.
Enchilada Sauce: I always make this with green enchilada sauce. There are a lot of decent brands; I often use La Victoria (for the enchilada sauce and salsa verde).
Instant Pot Suggestion: I haven't made this in the Instant Pot/pressure cooker, but it should transition well. Here's a good starting place: add the browned meat, onions, and all the other ingredients to the pressure cooker per the recipe. Cook on high for 15-20 minutes, naturally release pressure for 10 minutes and then quick release the remaining pressure. Season to taste with salt and pepper and add the cilantro.

Nutrition Information

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Serving 1 serving Calories 177kcal (9%) Carbohydrates 2g (1%) Protein 26g (52%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 71mg (24%) Sodium 313mg (13%) Fiber 1g (4%) Sugar 1g (2%)