Real Recipes From Real Home Cooks ®

pork and green chile posole

(17 ratings)
Blue Ribbon Recipe by
Geoffry Le Cher
Hoover, AL

Warm and inviting. Comfort food with zest!

Blue Ribbon Recipe

Not only is it tasty, but it's made in a slow cooker too!

— The Test Kitchen @kitchencrew
(17 ratings)
yield 8 -10
prep time 15 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For pork and green chile posole

  • 1-2 lb
    pork loin cut in 1-inch pieces
  • 1
    onion, coarsely chopped
  • 5
    tomatillo, quartered
  • 28 oz
    canned white hominy (2 14 oz. cans) drained
  • 1 1/2 c
    frozen corn
  • 3 Tbsp
    chopped cilantro (plus more for garnish)
  • 5 c
    chicken broth, low salt
  • 1 1/2 c
    chopped green chilies (canned)
  • 3 Tbsp
    minced garlic
  • 4 tsp
    red chili powder
  • 2 tsp
    cayenne pepper
  • 1 Tbsp
    crushed red pepper
  • 1 Tbsp
    oregano, dried
  • 2 Tbsp
    canola oil
  • coarse salt
  • black pepper
  • 10 oz
    cotija cheese (crumbled) for garnish

How To Make pork and green chile posole

  • 1
    In skillet, heat oil to shimmer and add pork, onion, garlic, salt and crushed red pepper. Sauté meat and onion mixture until onions are translucent and the pork juices run clear.
  • 2
    Remove contents of skillet to a slow cooker. Deglaze skillet with 1 cup of broth and add this to slow cooker as well.
  • 3
    Add tomatillos, 1 can of hominy, cilantro, oregano, broth, green chilies and spices to slow cooker. Turn cooker on medium, giving a stir after about 1 hour. Check for seasoning and add additional as necessary. Reduce to low/warm and cover and heat for an additional 2 hours.
  • 4
    30 minutes before service, raise temp back to high and add last can of hominy and frozen corn. Check for seasoning and add additional as necessary. Ladle into bowls and garnish with fresh cilantro and Cotija cheese. Serve with warm tortillas.