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Gringo Posole

Lisa  D. Courtney

"My own version of posole! Stew made with hominy, garlic, peppers and pork meat. This is made in the slow cooker. I tried to make the stew as colorful as possible, which is why I use both white and yellow hominy and green and red bell peppers. This recipe is best the next day reheated. I love it best with cornbread or EVEN BETTER, fresh flour tortillas. It is awesome on a cold winter day and is great to take to pot luck dinners. Can be doubled or reduced in size to accommodate any number of people, and is a relatively foolproof recipe!"
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4 h 5 m servings 149 cals
Serving size has been adjusted!
Original recipe yields 10 servings (10 cups)


  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 595 mg
  • 24%

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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  • Prep

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  1. Pour water into slow cooker, and set the cooker to High to preheat. Heat the vegetable oil in a large skillet over medium heat, and brown the pork on all sides, stirring occasionally, about 10 minutes. Place the browned pork into the hot water in the slow cooker, leaving oil in the skillet. Cook and stir the green and red bell peppers, onion, and garlic in the hot skillet over medium-low heat until the onion is translucent, about 5 minutes. Transfer the vegetables into the slow cooker. Drop in the bouillon cubes. Add water if necessary to barely cover the ingredients, set the cooker to Medium, and cook until the vegetables are tender, 1 1/2 to 2 hours.
  2. Pour in the diced tomatoes with chiles, and stir to combine. Cook for 1 more hour; stir in the hominy with liquid, cumin, red pepper, and black pepper, and cook 1 additional hour.


  • 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. 40 Ratings

Most helpful positive review

This soup is absolutely delicious. My husband and I (both Mexican American) found it to be excellent. Not too spicy at all (I can't handle spicy!) We made it more authentic by serving sliced cab...

Most helpful critical review

This was okay...not bad, but not great. I like other posole recipes a lot better. This is beware.

Most helpful
Most positive
Least positive

This soup is absolutely delicious. My husband and I (both Mexican American) found it to be excellent. Not too spicy at all (I can't handle spicy!) We made it more authentic by serving sliced cab...

Maybe a little too spicy for this chilihead but what great flavors and how easy to make. This is a keeper that you can play with to suit your family flavor profile.

I cooked on stove. I used more meat, one bell bc that's all I had & beef broth for the bouillon. I simmered for 30 & topped w green onion & cheese

We thought this posole tasted great. I sprinkled the pork with black and red pepper before browning. I then sautéed the onion and garlic only and then threw everything (except the red and gree...

Very good. I used both chicken and pork, as well as added the much needed cilantro to make it absolutely perfect! You can't have posole without cilantro, it's just not the same.

It was wonderful. I did it on top of the stove instead of in a slow cooker. Garnished it with sour cream and cheddar.

This was really good. I made it exactly as written except I used more meat and 3 bouillon cubes. Served it with cornbread.

Very flavorful. My hubby and I like spicy foods and this was certainly spicy! I think next time I might use one can of plain diced tomatoes with the one can of tomatoes w/ chilies. It was alm...