We found this Posole recipe several years ago. Although I cannot find the specific site where we found this recipe, it is very similar to the other posole recipes out there. I notice the difference in the ingredient was only oregano. The recipe we use does not have oregano in it. So, I don’t know if we just adjusted the seasoning we use in this Posole, or it came without. But, nevertheless, this was a good Posole and very easy to make, which made this recipe a win-win!
If you are interested to read a little tidbit that I was able to dig and write about this Mexican soup, read my other post on Posole. This recipe was a hearty one too, and easy to make as well.
Oh, and I decided to give the gallery style from WordPress a try – so the format might be different than what you’re used to see. Just click on any picture if you want to see a larger view. Enjoy!
-
- Pork loin, enchilada sauce (we chose red ones since we like the red ones compared to the green ones), diced green chiles, lime, onion, garlic, cayenne, cumin, sugar, salt (which we ended up not using), and cilantro.
-
- First I browned the cubed pork loin on high heat.
-
- Drained the hominy.
-
- Brown all sides of the pork as much as possible. If there are areas that are still pink, don’t worry too much about it, since it will get cooked in the crock pot later on.
-
- Transferred the browned pork into the crock pot.
-
- Added the drained hominy – next time I might add another can. The recipe posted has been adjusted to add the extra can of hominy.
-
- Added the onion and minced garlic.
-
- Green Chiles…
-
- Enchilada sauce…
-
- Cayenne…
-
- Cumin…
-
- Sugar…
-
- Pork butt stock…
-
- Cover it and cook it on high for 6-7 hours.
-
- Add the lime juice 10 minutes prior serving and stir.
-
- The condiments: shredded cabbage, sliced radish, chopped cilantro, lime wedges and tortilla chips.
-
- Put in all of the toppings, as much as you want, and boy oh boy, it was really good! You just have to try to make this very easy and yummy recipe!
Print recipe here.
Crock Pot Posole
Ingredients:
1 tablespoon oil
2 lbs. boneless pork loin, cut into 1 inch cubes
2 (15 oz.) cans red or green enchilada sauce
3 (15 oz.) cans white hominy, drained
1 onion, diced
1 (7 oz.) can diced green chiles
4 garlic cloves, minced
Dash of cayenne pepper
1 teaspoon cumin
½ teaspoon sugar
4-6 cups Pork butt broth (can be substituted with water or chicken broth)
Juice of 1 lime
½ teaspoon salt (optional)
Condiments:
Shredded cabbage
Sliced Radish
Lime wedges
Sliced jalapeno
½ cup chopped cilantro
Tortilla chips
Preparation:
Heat oil in the skillet over high heat. Add the cubed pork into the skillet, brown each sides.
Transferred the browned pork into the crock pot.
Add all ingredients into the crock pot except lime juice and salt. Add more water if the broth is not enough to cover the meat and hominy.
Cook on high for 6-7 hours.
Ten minutes prior serving, add the lime juice and stir.
Serve with the condiments.
