Slow-Cooker Posole

203 Reviews 12 Pics
  • Prep

    20 m
  • Cook

    6 h 35 m
  • Ready In

    6 h 55 m
Jules
Recipe by  Jules

“Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
  2. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
  3. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

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Reviews (203)

Rate This Recipe
LADYBUGONTHEGO
264

LADYBUGONTHEGO

I never thought about making pozole in the crockpot until I came across this recipe! It's just as yummy cooked this way. The only change was that I added some pieces of chicken to the soup - that is how we've always made our pozole, a mix of pork/chicken. And I add a bit more fresh diced garlic since we love it. We serve our soup in a big bowl, add a scoop of refried beans( it thickens the soup) and add condiments - chopped onion/green onion/chopped cilantro/a pinch of oregano/a twist of some lemon or lime slices to taste. Delicious, filling, comfort food. Serve all year - not just for New Year!

Donna
227

Donna

Knowing how to make traditional posole, I was skeptical of this recipe. I used chicken rather than pork because that's what I had. Being what I call a 'Throw Together' recipe (something you make from premade, usually canned seasoned items), this is really quite good. My entire family loved it. My father-in-law even duped my mother-in-law's dinner plans to stay for the soup (gotta love that!) and had several servings. I'd say, that makes this a pretty good recipe!! Thanks for sharing a much quicker version of this great soup!

Ivy
197

Ivy

This recipe was SO good! My husband is mexican and he loved it! The only thing was that it needed a little more salt, but other then that, it was great!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 241 cal
  • 12%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 25.7 g
  • 8%
  • Protein
  • 16.8 g
  • 34%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

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