New Mexico Style Posole Crock Pot
Indulge in the rich and authentic flavors of the Southwest with this New Mexico Style Posole Crock Pot recipe, a comforting one-pot dish perfect for slow cooking. Featuring tender pork shoulder, earthy dried posole (hominy), and smoky New Mexico red chilies, this hearty stew is infused with traditional spices like cumin and Mexican oregano for a robust and satisfying taste. The slow cooker transforms simple, wholesome ingredients into a deeply flavorful bowl of goodness with minimal effort, making it ideal for busy days. Garnished with fresh lime wedges, chopped cilantro, and crisp radishes, this posole is a vibrant and delicious way to explore New Mexican cuisine. Perfect for cozy dinners or festive gatherings, this recipe is a must-try for fans of authentic, slow-cooked stews.
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Recipe Information
Ingredients
- 2 cups dried posole (hominy)
- 2 pounds pork shoulder (boneless, cut into 1-inch cubes)
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 6 pieces dried New Mexico red chilies (stems and seeds removed)
- 1 teaspoon oregano (preferably Mexican oregano)
- 1 teaspoon cumin (ground)
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 6 cups chicken broth (low sodium)
- 4 cups water
- 1 large lime (sliced into wedges, for serving)
- 0.5 cup cilantro (chopped, for garnish)
- 4 medium radishes (sliced, for garnish)
Instructions
Rinse the dried posole in cold water and remove any debris. Soak the posole overnight in a large bowl of water, ensuring there is plenty of water covering the hominy. Drain and rinse before cooking.
In a large skillet set over medium-high heat, sear the cubed pork shoulder on all sides until browned. This step adds flavor, but you can skip it for convenience. Transfer the pork to the crock pot.
In the same skillet, sauté the chopped onion until softened, about 5 minutes, then add the minced garlic and cook for an additional minute. Transfer the onion and garlic mixture to the crock pot.
Toast the dried New Mexico red chilies in the skillet over medium heat for about 1-2 minutes, until aromatic. Place the toasted chilies in a heatproof bowl, cover them with hot water, and let them soak for 15 minutes. Blend the softened chilies with a small amount of the soaking liquid until smooth. Strain the chili paste through a sieve to remove any solids and add the paste to the crock pot.
Add the rinsed posole, oregano, cumin, salt, and black pepper to the crock pot. Pour in the chicken broth and water, ensuring all ingredients are submerged.
Set the crock pot to low heat and cook for 8-10 hours, stirring occasionally. The posole should be tender, and the pork should be fall-apart tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the posole into bowls and serve with lime wedges, chopped cilantro, and sliced radishes on the side for garnish.
Nutrition Facts
Calories |
4200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.7 g | 261% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6398 mg | 278% | |
| Total Carbohydrate | 399.8 g | 145% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 42.3 g | ||
| Protein | 213.4 g | 427% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 555 mg | 43% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 6498 mg | 138% | |
*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.
