Slow Cooker Posole
This hearty slow cooker posole is rich in flavor and simple in preparation! Pork, hominy and a few simple pantry ingredients make perfect posole!
Today is a good day. Because it’s slow cooker posole day.
I’ve been promising you this recipe forever, and I’m finally making good on that.
If you aren’t familiar with posole, it’s a Mexican stew made with pork and hominy and served with all sorts of delicious toppings, like avocado, shredded cabbage, cilantro, limes, etc.
There are a lot of different recipes and variations out there.
This slow cooker posole recipe is a fantastic way to get your posole fix with hardly any work. We’re letting pantry staples and slow cookers do the work for us.
If you’re looking for a true blue through and through, authentic, start-with-dried-chiles posole recipe, might I suggest a quick google search for a recipe befitting those standards?
This slow cooker posole recipe is amazingly delicious. But it’s easy.
And we’re using some canned goods to help us along.
- enchilada sauce (green or red; I always use green)
- salsa verde (regular or thick ‘n chunky)
- green chiles (mild or medium)
- white hominy (soaked, puffy corn – it’s so good)
While you can see specific brands pictured here, I’ve made this posole with various different brands, and it’s been delicious every time, so just use the brands you love and have readily available.
Pork for Posole
Posole is traditionally made with pork.
I use either a pork sirloin roast or pork tenderloin. I find those to be the most tender in this recipe.
But you can try using pork loin (usually very lean) or pork shoulder (can be a bit fatty).
Brown the pork in a little oil (flavor!) and transfer to a slow cooker. Followed by everything else (except the cilantro)!
The slow cooker posole gently cooks until the meat is fall-apart tender, about 6-7 hours on high or 8-9 hours on low.
Warning: Your house is going to smell amazing.
The flavors will concentrate while cooking – and taste even better the next day, FYI.
The consistency of posole is thick like stew, but you can thin it with additional broth after cooking to make it more soup-like.
Posole is really delicious on its own. Hearty and comforting, the simple flavors don’t need much elaboration.
So yes, you can ladle it in a bowl, squeeze a lime wedge on top, and go to town.
But if you want the full posole experience, try serving it with:
- shredded cabbage
- sliced or diced avocado
- lime wedges
- thinly sliced radishes
We also throw shredded cheese or crumbled queso fresco in with ours…and tortilla chips on the side.
Slow cooker posole is an experience. And it’s magnificent.
I’ve made this recipe dozens of times; it’s versatile, delicious, and family-friendly (I mean, hello, HOMINY).
My kids love it. And I’m left sneaking around as The Leftover Hoarder once again so that nobody gets any big ideas about taking posole in their lunch the next day.
There are a million ways to make, eat and experience posole. This slow cooker posole is just one of them, but it has quickly become our favorite!
FAQs for Posole:
Traditionally posole is made with white hominy, but you can experiment using (sweeter) yellow hominy – it should work just fine.
Yes! Feel free to experiment using either. Chicken will benefit from a shorter cooking time than pork or beef.
It should work quite well; I’ve included Instant Pot/pressure cooker suggestions below in the recipe notes.
Slow Cooker Posole
- 1-2 tablespoons canola, vegetable or avocado oil
- 2-3 pounds pork roast cut into 1-inch cubes (see note)
- 1 yellow onion, sliced thinly
- 4 cloves garlic, finely minced
- 1 can (19-ounces) red or green enchilada sauce (see note)
- 1 jar (16-ounces) salsa verde, regular or thick 'n chunky
- 1 cup chicken broth
- 1 can (4-ounces) green chiles
- 2 cans (15.5 ounces each) white hominy, drained
- 2 teaspoons dried oregano
- ½ teaspoon salt
- ½ teaspoon cayenne pepper, more or less to taste
- ½ cup chopped fresh cilantro
- Heat the oil in a 10- or 12-inch skillet or saucepan over medium heat. Season the pork pieces lightly with salt and pepper. Add the pork in a single layer and brown on all sides (may need to do this in batches so the pan doesn’t get crowded – otherwise the meat steams instead of browning nicely). Transfer the meat to a 6- or 8-quart slow cooker.
- To the skillet, add the onions and cook on medium-low or medium heat until the onions start to soften, 2-3 minutes. Add the garlic and cook another minute or so. Transfer the onions and garlic to the slow cooker.
- Add the enchilada sauce, salsa verde, broth, green chiles, drained hominy, oregano, salt, and cayenne pepper. Give the mixture a good stir.
- Cover and cook on high for 6-7 hours (or low for 8-9 hours) until the pork is fall apart tender. Thin with broth, if desired, and heat through.
- Stir in the cilantro. Season to taste with additional salt and pepper, to taste. Serve with shredded cabbage, sliced avocado, fresh lime wedges, tortilla chips, shredded cheese, etc.
Recipe Source: adapted from this recipe at AllRecipes, after a reader, Jessica, emailed me about it – also inspired by a dish of chili verde my friend, Teri, brought me