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"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." — kreativekuisine
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1 canned chipotle pepper in adobo sauce
1/4 cup water
1/2 pound boneless pork loin roast
1/2 pound skinless, boneless chicken breast halves
1 (15.5 ounce) can white hominy, drained
1 (4 ounce) can chopped green chilies
1 medium onion, chopped
1 clove garlic, minced
2 (14.5 ounce) cans chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground black pepper to taste
1 bay leaf
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.
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.
26 Ratings
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!!
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!
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!
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.
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 :(
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).
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Posole with Pork and Chicken
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving ** Calories: 160 ** Calories from Fat: 42
See how to make a traditional Mexican posole in your slow cooker.
Make this tasty chicken tortilla soup in your slow cooker.
All you need are 10 minutes to prepare this juicy, tangy roast pork.
