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Slow Cooker Posole Verde

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Pre-heat oven to a broil and line baking sheet with aluminum foil.
  4. 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.
  5. Remove skin from peppers and pulse in a food processor with roasted tomatillos until mostly smooth.
  6. 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.
  7. Serve with desired toppings (definitely don't skip the limes and cilantro!).

Nutrition Information

Calories 351kcal (18%) Carbohydrates 23g (8%) Protein 44g (88%) Fat 8g (12%) Cholesterol 116mg (39%) Sodium 298mg (12%) Fiber 3g (12%) Sugar 9g (18%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 351

% Daily Value*

Calories 351kcal 18%
Carbohydrates 23g 8%
Protein 44g 88%
Fat 8g 12%
Cholesterol 116mg 39%
Sodium 298mg 12%
Fiber 3g 12%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.