Recipe by Herdez
"This version of the traditional Mexican pork stew is made in a slow cooker with prepared chicken broth, salsa, canned green chilies, and, of course, hominy."
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dried pasilla chile (chile negro)
2 (14.5 ounce) cans
Herdez® Salsa Verde
Always Tender® pork tenderloins, cut into 1-inch cubes
chicken breast, cut into 1-inch cubes
dried Mexican oregano
1 (4.25 ounce) can
diced green chiles
2 (15 ounce) cans
This was wonderful! I have some pretty fantastic posole soup makers in my family and this recipe could give them a run for their money. Very, very flavorful. I made it EXACTLY as the recipe instructed. Good & authentic tasting. This recipe has made it into the soup rotation file.
We did not care for this. Not only was it very bland when served, the meat was dry and it was visually unappealing. Only the addition of lots of hot sauce when drained made it editable. I followed the recipe and only cooked on low for 7 hrs. I should have known better than to cube pork and chicken and then cook for so long. Perhaps if the meat was left whole, it would have been juicy. Thanks for the recipe but we'll not make this again.
Followed it exactly with the exception of using chicken stock versus broth. - the Hormel Always Tender adds great flavor and IS tender. Garnished with shredded red cabbage, sliced radishes, onion, fresh jalapeno, cilantro, shreded cheese and fried corn tortilla strips. My teenage son really does not like soup and he had 2 bowls and wanted a 3rd. Hubby said outstanding and a "keeper." I love it because it is super easy. I do highly recommend the garnishes it just makes it extra special.
I used 2lb pork loin and browned it with garlic salt and pepper before putting it in the cooker. My family loved it!
Omitted the chicken and doubled the pork. We had this for Christmas Eve and LOVED it! The pork was just a regular one from the store's butcher shop, but was amazingly tender still. Will definitely be making again!!
I live in Mexico and I had another recipe for pozole and it was terrible, the hominy was to tough to chew. I tried this version and it was delicious and tasted like the restaurant around the corner besides. Used a mixture of pork and chicken, but went heavier on the chicken and lighter on the pork.
I made a couple of minor changes to this recipe... I left out the dried pasilla chile part, mainly because my kids aren't fans of super spicy and I didn't want to put another 1/2 hour into the prep time. I also subbed 2 lbs of pork instead of using chicken. I've always had pork posole and thought I'd stick with that. I cut up boneless pork chops because they were on sale, and they worked great!
Otherwise, I followed the recipe and it was a big hit. I'll definitely be making this again.
This recipe is absolutely amazing. I used 2 pounds of pork and no chicken but otherwise I followed it exactly.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 243
** Calories from Fat: 58
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