Slow Cooker Posole Verde

Name: Slow Cooker Posole Verde
Prep time: 35 min
Cook time: 5 h 30 min
Total time: 6 h 5 min
Yield: 8 serving
Ingredients: 3 pound bone in pork shoulder; 1 orange; 1 lime; 1 cup chicken bone broth; 1 yellow onion; 5 cloves garlic; 1 tsp salt; 1 tsp pepper; 1 tbsp Mexican oregano; 1/2 tbsp cumin; 1 tsp chili powder; 1 quart unsalted chicken cooking stock; 2 lbs tomatillos; 1 lb poblano peppers; 25 oz can hominy; Optional toppings: quartered limes; salt and pepper to taste

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Prep Time
35 mins
Cook Time
5 hrs 35 mins
Total Time
6 hrs 5 mins
Servings
8
Calories
351 kcal
Course
Main Course, Soup

Slow Cooker Posole Verde

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

3 pound bone in pork shoulder
1 orange
1 lime
1 cup chicken bone broth
1 yellow onion, chopped
5 cloves garlic, minced
1 tsp salt
1 tsp pepper
1 tbsp Mexican oregano
1/2 tbsp cumin
1 tsp chili powder
1 quart unsalted chicken cooking stock
2 lbs tomatillos, rinsed and halved
1 lb poblano peppers, halved lengthwise with stems and seeds removed, or combo of Anaheim chiles and poblanos
25 oz can hominy, drained and rinsed (I used Juanita’s)
Optional toppings: quartered limes, cilantro, thinly sliced radishes, crumbled cotija cheese, shredded cabbage
salt and pepper to taste

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Instructions

Rinse the pork shoulder under running water and pat dry with a paper towel. Mix salt, pepper, cumin, chile powder and oregano, then pat spices onto all sides of pork shoulder.
Add onion, garlic and chicken broth to bottom of a slow cooker, then add pork shoulder on top with fat side up. Squeeze orange and lime into slow cooker, then cook on low for 5-6 hours or until the meat has reached at least 145 degrees and can easily be removed from the bone and shredded.
Pre-heat oven to a broil and line baking sheet with aluminum foil.
Arrange halved tomatillos on baking sheet, cut side down. Add poblano peppers/Anaheim chile peppers cut side down on the same pan. Spray lightly with olive oil. Broil for 8-10 minutes until skin begins to blister.
Remove skin from peppers and pulse in a food processor with roasted tomatillos until mostly smooth.
Shred the pork and discard the bone and any connective tissue or fat that remains. Return shredded pork to slow cooker. Add chicken stock, tomatillo mixture and hominy and turn heat on slow cooker to high for 30 minutes.
Serve with desired toppings (definitely don't skip the limes and cilantro!).