Slow Cooker Posole with Pork and Chicken Recipe - Allrecipes.com
Slow Cooker Posole with Pork and Chicken Recipe
  • READY IN 6+ hrs

Slow Cooker Posole with Pork and Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
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  • PREP

    20 mins
  • COOK

    6 hrs
  • READY IN

    6 hrs 20 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2009

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 definitely try this again though.

 
Most Helpful Critical Review
Dec 28, 2009

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.

 

31 Ratings

Oct 26, 2008

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 of cooking I added one large can of green enchilada sauce, medium heat. I divided the batch and took half to my Mom and Stepfather, along with some cornbread, and they loved it! Thanks for the great recipe. I will be making this again!!

 
Aug 17, 2008

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 cooked it down until it reached a think gravey. It is slighty spicy but oh so good! We had mexican rice & refied black beans as a side. YUM YUM!

 
Jun 10, 2009

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 and some in enchiladas with the green sauce. The first time I added the cumin, but this time I am leaving it out. I have also left out the green chilies as I do not personally care for them. Thanks for posting!

 
Jan 24, 2011

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 pot is ruined :(

 
Jan 07, 2010

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 larger cut of pork roast). Also served it with corn bread which was awesome.

 
May 27, 2010

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, cilantro).

 

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 13.8 g
  • 4%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 412 mg
  • 16%

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

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