Slow-Cooker Posole Recipe - Allrecipes.com
Slow-Cooker Posole Recipe
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Slow Cooker Posole
See how to make a traditional Mexican posole in your slow cooker. See more
  • READY IN ABOUT 7 hrs

Slow-Cooker Posole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    6 hrs 35 mins
  • READY IN

    6 hrs 55 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2008

I never thought about making pozole in the crockpot until I came across this recipe! It's just as yummy cooked this way. The only change was that I added some pieces of chicken to the soup - that is how we've always made our pozole, a mix of pork/chicken. And I add a bit more fresh diced garlic since we love it. We serve our soup in a big bowl, add a scoop of refried beans( it thickens the soup) and add condiments - chopped onion/green onion/chopped cilantro/a pinch of oregano/a twist of some lemon or lime slices to taste. Delicious, filling, comfort food. Serve all year - not just for New Year!

 
Most Helpful Critical Review
Jan 03, 2011

a traditional posole uses california chili peppers dired not enchilada sauce this is a gringo version no bueno

 
Sep 23, 2008

Knowing how to make traditional posole, I was skeptical of this recipe. I used chicken rather than pork because that's what I had. Being what I call a 'Throw Together' recipe (something you make from premade, usually canned seasoned items), this is really quite good. My entire family loved it. My father-in-law even duped my mother-in-law's dinner plans to stay for the soup (gotta love that!) and had several servings. I'd say, that makes this a pretty good recipe!! Thanks for sharing a much quicker version of this great soup!

 
Aug 09, 2008

This recipe was SO good! My husband is mexican and he loved it! The only thing was that it needed a little more salt, but other then that, it was great!

 
Nov 03, 2008

WOW! This soup is fantastic. I made a few changes based on other postings. I only added a cup and a half of water, 1/4 teaspoon of cayenne, 1/4 teaspoon of cumin (instead of 1/2 teaspoon cayenne), mild enchilada sauce (still very spicy), only 1 and a half cups water, and 1/2 cup of cilantro. When I served it, I served it with lime and chili refried beans, cheese, sour cream, and chives. I am from Santa Fe New Mexico and have had many versions of Posole, and I think this is the best! Thank you for the recipe.

 
Aug 04, 2008

Quick and easy. I used a powdered enchilada mix that adds tomato paste and water. It doesn't seem as spicy to me and easier on the kids. I don't recommend adding the extra water. Mine was too watery for me. And next time I think I will add the hominy more towards the end so that it stays firmer.

 
Jul 24, 2008

This is excellent. I made it with homemade chicken stock instead of water. Otherwise, I followed the recipe. I recommend using mild or medium spicy enchilada sauce. I used spicy hot and it was way too spicy.

 
Nov 24, 2008

I usually make Posole from scratch and was pleasantly surprised that this "throw-together" version turned out so well. I would recommened cooking it the day before so that the flavors blend and soften. I used chicken broth and chicken and servered over shredded cabbage. I served with traditional accompaniments: lime wedges, radishes, cabbage, dried oregano and chili sauces. It really turned otu great! I did use a "gourmet" brand enchilada sauce from our upscale neighborhood store. Next time, I'll try it with green enchilada sauce.

 

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Nutrition

  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 671 mg
  • 27%

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

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