Crock-Pot Posole Recipe
Introduction
Crock-Pot Posole is a hearty, comforting Mexican stew featuring tender pork and flavorful hominy simmered with aromatic chiles. This slow-cooked dish is perfect for a cozy meal with vibrant toppings that bring freshness and crunch.
Ingredients
- 3–4 lb pork butt, trimmed and cut into chunks
- 1 large onion, diced
- 4–6 garlic cloves, minced
- 2 tsp dried oregano
- Water, enough to cover in the slow cooker
- 2 (15 oz) cans hominy, drained and rinsed
- 12 dried red chile pods (guajillo or New Mexico), stemmed, seeded, and rinsed
- 2 cups water or broth for chile blending
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt to taste
Instructions
- Step 1: Place the pork chunks in the bottom of your slow cooker. Warm a splash of oil in a skillet over medium heat and sauté the diced onion, minced garlic, and oregano until fragrant, about 5 minutes. Transfer this mixture over the pork.
- Step 2: Add enough water to the slow cooker to fully submerge the pork and aromatics. Cover and cook on Low for 8 to 10 hours, allowing the pork to become tender.
- Step 3: Meanwhile, simmer the rinsed chile pods in a pot of water for about 10 minutes until softened. Blend the softened chiles with about 2 cups of their cooking liquid until smooth. There’s no need to strain the puree.
- Step 4: Around the 5 to 6 hour mark of cooking, stir the drained hominy and chile puree into the slow cooker. Add garlic powder, onion powder, and salt to taste. Continue cooking until the pork is very tender and the broth is rich and flavorful.
- Step 5: Serve the posole hot in bowls. Offer garnishes such as shredded cabbage, chopped onions, radishes, cilantro, lime wedges, dried oregano, and tortilla chips or tostadas for added freshness and texture.
Tips & Variations
- For a deeper flavor, lightly toast the dried chile pods before simmering to bring out their smoky notes.
- Substitute pork shoulder if pork butt is unavailable; the result will be just as tender.
- Add a few dried ancho chiles along with guajillo for a richer, slightly sweeter flavor.
- If you prefer a thicker stew, remove the slow cooker lid during the last 30 minutes to reduce the broth.
Storage
Store leftover posole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Posole also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make posole without a slow cooker?
Yes, you can cook posole in a large pot on the stovetop. Simmer the pork and aromatics over low heat for 3 to 4 hours, then add hominy and chile puree halfway through, cooking until tender.
What are good garnishes for posole?
Traditional garnishes include shredded cabbage, chopped onions, sliced radishes, fresh cilantro, lime wedges, dried oregano, and crunchy tortilla chips or tostadas. These add brightness and texture to the rich stew.
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Crock-Pot Posole Recipe
- Total Time: 8 hours 20 minutes to 10 hours 20 minutes
- Yield: 8 to 10 servings 1x
Description
This comforting Crock-Pot Posole recipe features tender pork butt slow-cooked with aromatic onions, garlic, and dried chiles to create a richly flavored, hearty Mexican stew. Enhanced with hominy and a vibrant chile puree, this dish is perfect for cozy gatherings, served with fresh garnishes like shredded cabbage, radishes, and lime wedges.
Ingredients
Meat and Base
- 3–4 lb pork butt, trimmed and cut into chunks
- 1 large onion, diced
- 4–6 garlic cloves, minced
- 2 tsp dried oregano
- Water, enough to cover in the slow cooker
Posole Ingredients
- 2 15 oz cans hominy, drained and rinsed
- 12 dried red chile pods (guajillo or New Mexico), stemmed, seeded, and rinsed
- 2 cups water or broth (for blending chiles)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt, to taste
Optional Garnishes
- Shredded cabbage
- Chopped onions
- Radishes, sliced
- Cilantro
- Lime wedges
- Dried oregano
- Tortilla chips or tostadas
Instructions
- Load Your Base: Place the pork chunks at the bottom of the slow cooker. Warm a splash of oil in a skillet over medium heat and sauté the diced onion, minced garlic, and dried oregano until fragrant, about 5 minutes. Transfer the sautéed mixture over the pork in the slow cooker. Add enough water to fully submerge the ingredients. Set the cooker to Low and cook for 8 to 10 hours to develop deep flavors and tenderize the pork.
- Prepare the Chile Puree: Place the rinsed dried chile pods in a pot, cover with water, and simmer until softened, approximately 10 minutes. Transfer the softened chiles along with about 2 cups of their cooking liquid to a blender and puree until completely smooth. There is no need to strain the puree; this mixture will provide rich flavor and a vibrant red color for the posole.
- Combine Midway: About 5 to 6 hours into the slow cooking process, stir the drained hominy and chile puree into the crock pot. Add garlic powder, onion powder, and salt to taste. Continue cooking on Low until the pork is extremely tender and the broth has developed a rich, stew-like consistency.
- Serve and Garnish: Ladle the hot posole into bowls. Offer a variety of garnishes such as shredded cabbage, chopped onions, sliced radishes, fresh cilantro, lime wedges, dried oregano, and tortilla chips or tostadas. Allow each diner to add their preferred toppings for added freshness and crunch.
Notes
- For extra depth of flavor, use chicken or vegetable broth instead of water when cooking the pork and preparing the chile puree.
- Adjust the number of dried chile pods to control the heat level to your preference.
- Posole can be made a day ahead; flavors deepen when refrigerated overnight.
- Leftover posole freezes well for up to 3 months.
- Use gloves when handling dried chiles to avoid skin irritation.
- Prep Time: 20 minutes
- Cook Time: 8 to 10 hours
- Category: Soup/Stew
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Crock-Pot Posole, Slow Cooker Posole, Pork Posole, Mexican Soup, Hominy Stew, Guajillo Chile Posole
