Crock Pot Posole
Transform your kitchen into a cozy haven with this hearty Crock Pot Posole recipe, a slow-cooked classic that's bursting with bold, comforting flavors. Featuring tender chunks of boneless pork shoulder simmered with hominy, fragrant garlic, and smoky red chile sauce, this rich stew is seasoned to perfection with oregano, cumin, and paprika. With just 20 minutes of prep, your crock pot does all the heavy lifting, creating a meal that’s perfect for weeknight dinners or leisurely gatherings. Topped with vibrant garnishes like shredded cabbage, crisp radishes, fresh cilantro, and a squeeze of lime, every bowl is a fiesta of textures and tastes. Pair it with crunchy tortilla chips for a satisfying finish. Ideal for anyone seeking an easy Mexican-inspired dish, this slow cooker posole is a flavorful crowd-pleaser that’s as simple as it is delicious.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 1 large yellow onion
- 4 large garlic cloves
- 30 ounces hominy
- 4 cups chicken broth
- 1 cup red chile sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 cups shredded cabbage
- 4 sliced radishes
- 2 sliced into wedges lime
- 0.5 cup fresh cilantro
- 1 bag tortilla chips
Instructions
Cut the boneless pork shoulder into 2-inch chunks and trim off excess fat.
Peel and dice the onion into small pieces.
Mince the garlic cloves.
Drain and rinse the can of hominy.
In the crock pot, combine the pork shoulder, diced onion, minced garlic, hominy, chicken broth, red chile sauce, oregano, cumin, paprika, salt, pepper, and the bay leaf.
Stir gently to distribute the ingredients evenly.
Place the lid on the crock pot and cook on low for 8 hours or on high for 4-5 hours, until the pork is tender and shreds easily with a fork.
Once cooked, remove the bay leaf and shred the pork directly in the crock pot using two forks.
Taste the posole and adjust seasoning with additional salt or spices, if needed.
Serve the posole hot, garnished with shredded cabbage, sliced radishes, lime wedges, fresh cilantro, and tortilla chips on the side.
Nutrition Facts
Calories |
4479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.0 g | 355% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 38.9 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 11594 mg | 504% | |
| Total Carbohydrate | 308.6 g | 112% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 36.3 g | ||
| Protein | 213.2 g | 426% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 816 mg | 63% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5069 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
