crock pot posole recipe

Written ByJenny Smyth Posted on
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The Best crock pot posole recipe

I’ve always been fascinated by the rich cultural heritage of Mexican cuisine, and one dish that never fails to impress me is posole. This traditional soup has its roots in the Aztec civilization, where it was served as a staple food during special occasions. The name ‘posole’ itself translates to ‘hominy’ in the Nahuatl language, which refers to the main ingredient in this recipe – dried corn kernels that have been soaked in water and then cooked until tender.

The process of cooking posole is quite simple, yet it yields a deliciously rich and comforting broth that’s perfect for any occasion. As a busy mom, I appreciate how easy it is to prepare posole in a crock pot. Simply add all the ingredients and let the slow cooker do the magic.

I love how this recipe allows me to cook a big batch of posole without much fuss, and it’s always a hit with my family. My kids adore the tender hominy and the flavorful broth, while I appreciate how nutritious this meal is – packed with protein, fiber, and vitamins from the hominy and vegetables. One of the best things about posole is its versatility.

You can customize it to suit your taste preferences by adding different types of meat or spices. I like to add some diced chicken or beef for added protein, while my husband prefers it with just vegetables. Either way, this recipe never fails to satisfy our appetites and leave us feeling content.

Over time, I’ve experimented with various recipes for posole, but this crock pot version remains my favorite. There’s something about the way the slow cooker tenderizes the hominy that makes it absolutely delicious. Plus, it’s so easy to serve – just ladle into bowls and enjoy!

My family loves when I make this recipe for special occasions or even just for a quick weeknight dinner.

Crock Pot Posole

4.6 from 566 votes

A hearty and flavorful Mexican stew made with hominy, tender pork, and a rich red chile broth. This slow cooker version develops deep, complex flavors with minimal hands-on effort, perfect for a comforting weeknight meal.

Prep Time20 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Posole

2 lbs pork shoulder, cut into 1-inch cubes
1 tbsp vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 tbsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp black pepper
1 (28 oz) can red enchilada sauce
4 cups chicken broth
2 (15 oz) cans hominy, drained and rinsed
1 bay leaf
Salt to taste

For Garnish

Shredded cabbage
Diced radishes
Fresh cilantro
Lime wedges
Sliced avocado
Crumbled cotija cheese

👨‍🍳Directions

1Heat vegetable oil in a large skillet over medium-high heat.
2Add the pork cubes in a single layer and sear for 3 to 4 minutes per side until deeply browned, working in batches to avoid overcrowding the pan.
3Transfer the browned pork to the slow cooker.
4Add the diced onion and minced garlic to the skillet and cook over medium heat for 2 to 3 minutes until the onion is translucent and fragrant.
5Stir in the chili powder, oregano, cumin, and black pepper and cook for 1 minute until the spices are aromatic.
6Pour the onion mixture into the slow cooker with the pork.
7Add the enchilada sauce, chicken broth, hominy, and bay leaf to the slow cooker.
8Stir everything together until well combined and the pork is submerged in the liquid.
9Cover the slow cooker and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the pork is fork-tender and easily shreds.
10Remove the bay leaf and season with salt to taste.
11Ladle the posole into bowls and top with shredded cabbage, diced radishes, fresh cilantro, a squeeze of lime, sliced avocado, and crumbled cotija cheese.
12Serve immediately with warm tortillas.

🔧Equipment

Large skillet
6-quart slow cooker
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a milder posole, use mild enchilada sauce and reduce the chili powder to 1 tablespoon. The stew thickens as it cools; add extra broth when reheating if desired.

Watch Video Of How Crock Pot Posole Works

This crock pot posole recipe has become a staple in our household over the years – perfect for special occasions or everyday meals alike.

One of my favorite things about this recipe is how easily it reheats; simply place it back in the slow cooker or heat up individual portions on the stovetop or microwave.

For storage ideas, consider freezing individual portions for later use or dividing cooked posole among multiple containers for easy reheating throughout the week.

❓ Frequently Asked Questions About Crock Pot Posole

Q: What type of hominy should I use?

In this recipe, you’ll want to use dried hominy that’s been soaked in water overnight or cooked according to package instructions before using. You can also use canned hominy if you prefer.

Q: Can I make posole without a slow cooker?

Yes! If you don’t have a slow cooker, you can cook posole on the stovetop or in an Instant Pot. However, keep in mind that cooking time will be shorter.

Q: What’s the difference between posole and menudo?

Posole is a general term that refers to any dish made with hominy and broth, whereas menudo is a specific type of posole made with hominy and tripe (cow stomach lining). While both dishes are delicious, they’re distinct from one another.

Q: Can I add other ingredients besides chicken or beef?

Absolutely! Posole is very versatile, so feel free to add any combination of meats or spices you like.

Q: How long does posole keep in the fridge?

You can store cooked posole in an airtight container in the fridge for up to 3 days.

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