Slow Cooker Posole
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
7 hrs
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Total Time
7 hrs 20 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Slow Cooker Posole
Description
Slow Cooker Posole features seasoned pork roast cubes browned on all sides before combining in a slow cooker with soft onions, minced garlic, and a mixture of enchilada and salsa verde sauces. White hominy, chicken broth, green chiles, oregano, salt, and cayenne pepper are added for depth and mild heat. The ingredients cook for several hours at low or high settings until the pork achieves a tender, falling-apart consistency.
The stew offers a thick, hearty texture with tender meat pieces and chewy hominy that absorb the tangy, slightly spicy flavors from the sauces and chiles. Fresh cilantro stirred in at the end adds brightness and freshness.
This posole is traditionally served as a main dish and pairs well with toppings like shredded cabbage, sliced avocado, and lime wedges to add crunch, creaminess, and acidity, enhancing the overall balance.
Pork tenderloin, sirloin roast, or pork loin can be used depending on preference, with leaner cuts needing close attention to avoid dry texture. The recipe can be adapted for pressure cookers with adjusted cooking times. Using quality green enchilada sauces and salsa verde brands improves the overall flavor.
Ingredients
- 1-2 tablespoons canola oil or vegetable or avocado oil
- 2-3 pounds pork roast cut into 1-inch cubes (see note
- 1 yellow onion sliced thinly
- 4 cloves garlic finely minced
- 1 Red Enchilada Sauce 19-ounces) can, or green enchilada sauce, see note
- 1 salsa verde 16-ounces) jar, regular or thick 'n chunky
- 1 cup chicken broth
- 1 green chiles 4-ounces) can
- 2 white hominy cans (15.5 ounces each), drained
- 2 teaspoons oregano dried
- ½ teaspoon salt
- ½ teaspoon cayenne pepper more or less to taste
- ½ cup cilantro chopped, fresh
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 can be sirloin, tenderloin, or even pork loin; lean cuts may dry out if overcooked.
- Green enchilada sauce and salsa verde brands like La Victoria work well for authentic flavor.
- When using an Instant Pot, brown the meat then pressure cook on high for 15-20 minutes with natural and quick release.
- Serve posole with cabbage, avocado slices, and lime wedges for traditional garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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