Slow-Cooker Posole

Slow-Cooker Posole

243
Jules 5

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

6 h 55 m servings 241 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

243
  1. 317 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 - t...

Most helpful critical review

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

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 - t...

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...

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!

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 caye...

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

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 w...

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 ...

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 ...

This was very tasty. I used both green and red enchilada sauce. I agree that you don't need all the water. I added a can of corn and a can of pinto beans to reduce the "soupiness"..thus adding m...