Slow-Cooker Posole Recipe
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Slow-Cooker Posole

By: Jules 
"Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (142)

What to Drink?
Wine Sauvignon Blanc
Prep Time:
20 Min
Cook Time:
6 Hrs 35 Min
Ready In:
6 Hrs 55 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 tablespoon canola oil
  • 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
  • 2 (14.5 ounce) cans enchilada sauce
  • 2 (15.5 ounce) cans white hominy, drained
  • 1 onion, sliced
  • 1/2 cup green chilies, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon cayenne pepper, or to taste
  • 2 teaspoons dried oregano
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon salt

Directions

  1. Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
  2. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
  3. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 242 | Total Fat: 7.7g | Cholesterol: 40mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 18, 2008 by LADYBUGONTHEGO   view full review
I never thought about making pozole in the crockpot until I came across this recipe! It's...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 23, 2008 by Donna Supporting Member (Click to learn more about Supporting Membership)  view full review
Knowing how to make traditional posole, I was skeptical of this recipe. I used chicken rather...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 9, 2008 by Ivy   view full review
This recipe was SO good! My husband is mexican and he loved it! The only thing was that it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 3, 2008 by hurleygirly2002   view full review
WOW! This soup is fantastic. I made a few changes based on other postings. I only added a...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 4, 2008 by CRAZY4SUSHI   view full review
Quick and easy. I used a powdered enchilada mix that adds tomato paste and water. It doesn't...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jul. 24, 2008 by JCL   view full review
This is excellent. I made it with homemade chicken stock instead of water. Otherwise, I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 24, 2008 by SeattleGal34   view full review
I usually make Posole from scratch and was pleasantly surprised that this "throw-together"...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 30, 2008 by DoilyLady   view full review
This was very tasty. I used both green and red enchilada sauce. I agree that you don't need...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 24, 2009 by Linda M   view full review
Loved this soup! I've only made the original version once and it was great but time consuming....
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 20, 2008 by CHUCKBALL   view full review
Loved it! Followed the recipe, but sliced the meat in medallion pieces rather than in chunks....

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