Gringo Posole Recipe - Allrecipes.com
Gringo Posole Recipe
  • READY IN 4+ hrs

Gringo Posole

Read Reviews (11)

"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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Original recipe makes 10 cups Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 3 hrs 45 mins
  • READY IN 4 hrs 5 mins
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Reviews More Reviews

Oct 07, 2010

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 cabbage on top and lime juice (sounds gross, I know...just try it, it's soooo yum!) and tostadas with sour cream. This has become a go to dinner that lasts the two of us 2-3 days. Highly recommended!!!!

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Jan 15, 2012

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.

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Nov 11, 2010

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

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Nov 22, 2010

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

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Oct 11, 2010

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

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Jul 02, 2012

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.

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Jan 15, 2012

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 green peppers) in the slow cooker at the same time and cooked on high for about 4 hours. Since we like a medium level of spiciness I cut the red pepper to a 1/2 tsp. Then during the last hour of cooking I added the red and green bell pepper so they would not get mushy and would retain more color. It was very flavorful and just the right level of spiciness for us. We will definitely be making this again. Thanks Lisa for a great recipe!

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Jan 19, 2011

THIS DISH IS AWESOME, I COULDNT STOP EATING, VERY VERY TASTY. THANKS

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Nutrition

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

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

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