Recipe by 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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water, or more as needed to cover
vegetable oil, or as needed
pork stew meat, cut into 1-inch pieces
green bell pepper, coarsely chopped
red bell pepper, coarsely chopped
onion, finely chopped
2 (10 ounce) cans
diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 (15.5 ounce) can
white hominy, undrained
1 (15.5 ounce) can
yellow hominy, undrained
ground red pepper
ground black pepper
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!!!!
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
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.
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!
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 almost too spicy hot. But, it was very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 52
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You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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See how to make a traditional Mexican posole in your slow cooker.
Mexican stew with hominy, pork and dried chile peppers made in a slow cooker.
See how to make a flavorful beef stew with vegetables in a slow-cooker.