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!
Print recipe here.
Crock Pot Posole
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)
½ cup chopped cilantro
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.