Crock pot posole. Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large.

There are so many versions but none easier than this. I usually get it ready the night before and refrigerate overnight. Before going to work, I take it out and plug it in. You can have Crock pot posole using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Crock pot posole

Prepare 1 tsp of cumin.
It's 1 tbsp of oregano.
You need 1/2 cup of ancho chile.
Prepare 3 of bay leaf.
You need 1 of onion.
You need 6 clove of garlic.
You need 50 oz of hominy.
Prepare 2 1/2 of pork shoulder.
It's 4 cup of chicken broth.

Dinner is ready when I get home. You might want to adjust the amount of chili and seasonings for personal taste. Slow cooker pork posole is new to my culinary library, but like many slow cooker recipes, the sum is much more than its parts. Cook up a giant batch of posole in your slow cooker, and after an all-day simmer you're in for a dinner packed with warm spices, rich flavors, and meaty shredded chicken.

Crock pot posole instructions

Cube meat.
Add all ingredients except meat and hominy. Mix well.
Add meat and hominy. Cook on high for 5 hours or low for 7 hours.

Cut pork into bite sized pieces; sprinkle with salt and pepper. Red posole (pozole) soup, a traditional Mexican stew, is a classic comfort food recipe made with dried chilis, pork, and hominy. Growing up, my mom always had a jar or two of hominy in the pantry. Having lived in Mexico to teach English for several years while my dad attended medical school, it was one of her favorite staples to keep on hand. I grew up with a Mexican step family and for that I am really glad because I had the opportunity to grow up with a Mexican grandma who cooked and showed us (the girls at least…that was just her way) how to cook.