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Slow Cooker Posole with Pork and Chicken


"This traditional New Mexican food served especially during the Christmas holidays can be enjoyed throughout the year. This soup, which can be made a variety of ways, freezes well and definitely qualifies as a comfort food."
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6 h 20 m servings 160 cals
Original recipe yields 6 servings (6 cups)


  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 412 mg
  • 16%

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.

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  1. Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
  2. Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Read all reviews 26
  1. 34 Ratings

Most helpful positive review

I am mainly writing this review so that some beginner, such as myself, doesn't make the same mistake I did...the recipe calls for ONE Chipotle, not ONE CAN!!! OMG, my mouth is on fire. Will de...

Most helpful critical review

Well this was different! It was plenty spicy, very tasty. Much more soupy than i had expected. We served it over mexican rice, might be nice with cornbread too.

Most helpful
Most positive
Least positive

I am mainly writing this review so that some beginner, such as myself, doesn't make the same mistake I did...the recipe calls for ONE Chipotle, not ONE CAN!!! OMG, my mouth is on fire. Will de...

I made this last night and it turned out fabulous. I ended up doubling the recipe because of the size pork roast I had. I followed the recipe exactly with only one exception. Toward the end o...

This is a favorite now! I cooked it over the stove & for the meat I used the pork chops & chicken breast I had. I chopped up 2 porkchops(bone & all) & a whole chicken breast & a half YUM..YUM! I...

This is wonderful. It tastes so much like some of the food I had while in San Antonio, TX. We've had it once as the soup-like serving. I am making a double batch to have some as sandwiches an...

I'm such an idiot. I put in a one can of chipotle peppers in adobo sauce. The recipe calles for ONE PEPPER. Don't screw that up. My mouth is on fire from taking a taste of this. The whole p...

I say delicious, my counter-part rates it good but not great. I took another reviewer's advice and added a half a can green enchilada sauce and I increased most items by 1/4 (because I had a la...

I made a less spicy version of this with hominy, black beans, pork, canned tomatoes and chilis. It was a nice flavorful soup, but it needs lots of toppings (tortilla strips, lime, jicama, cilant...

I fixed this recipe on Christmas Eve for my family and they loved it! It will be a family tradition for the following Christmas holidays. Thanks for sharing! Doris

This was my first time making or even tasting Posole. I did everything by the book. It was nice and spicy and resembled Menudo. It was very easy to make. The taste was slightly bland but not too...