crock pot posole
This is just a simple but delicious Posole recipe converted for the crockpot, if your crockpot is not a big one just cut down the amounts to fit your needs. I like a big one so I can freeze what we don't eat for a future meal --if there is any left that is. My family loves this and it's a great cold weather meal.
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prep time
cook time
method
Slow Cooker Crock Pot
yield
Ingredients
- 1 teaspoon ground cumin
- 1 tablespoon oregano
- 3 bay leaves
- 1/2 cup ancho chili powder
- 1 package california blend chili powder
- 2-3 pounds boneless pork shoulder cut into small chunks
- 1 large onion, diced
- 6 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon kosher salt
- 2 / 25 ounces white hominy, including the liquid
- 1/2 cup unsweetened cocoa powder
- 2/ 15 ounces cans of fire roasted diced tomatoes
How To Make crock pot posole
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Step 1Combine all ingredients in the crockpot and cook on high 4-6 hours until meat is tender. Add more salt and chili powder if needed.
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Step 2Garnishes should be on the table and can include: Shredded Cabbage, Cilantro, diced avocado, fresh lime wedges and Queso Fresco or sour cream, as well as warm tortillas, grilled jalapeno's or even sliced radishes.
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Step 3* Sometimes I use Pacillo blend chili powder for the flavor and heat. I get my chili powders in the Mexican food section in the small cello packages...
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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