Crockpot Posole with Pork
Crockpot posole pork is a deep red Mexican stew built on tender pork shoulder, hominy and dried chiles. The slow cooker does the long simmering, so the broth gets rich and the pork turns soft enough to break apart with a spoon.
8
servings25
minutes8
hoursPork shoulder simmers with hominy in a smoky guajillo and ancho chile broth until tender. Crisp toppings at the table make each bowl fresh.
Ingredients
2.5 lb boneless pork shoulder, cut into 1.5-inch cubes
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 cups boiling water
1 large white onion, half diced and half sliced thin for serving
5 cloves garlic
2 cans (15 oz each) white hominy, drained and rinsed
4 cups low-sodium chicken broth
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
2 teaspoons kosher salt
2 bay leaves
1/2 small green cabbage, finely shredded
6 radishes, thinly sliced
2 limes, cut in wedges
1/4 cup chopped fresh cilantro
Directions
- Soak the dried chiles in the boiling water for 20 minutes, until soft.
- Blend the soaked chiles, their soaking water, the garlic and half of the diced onion until completely smooth. Strain it if you want a silky broth.
- Season the pork with salt and cumin, then place it in a 6-quart slow cooker.
- Add the hominy, the rest of the diced onion, oregano and bay leaves.
- Pour the chile sauce and chicken broth over everything and stir.
- Cover and cook on LOW for 8 hours or on HIGH for 5 to 6 hours, until the pork is fork-tender and reaches at least 195 degrees F.
- Remove the bay leaves. Shred a few pieces of pork against the side of the pot to thicken the broth.
- Skim any fat from the top and taste for salt.
- Ladle into bowls and top with cabbage, radish, onion, cilantro and a squeeze of lime.
Notes
- Chicken thighs can replace pork for a lighter bowl, cooked 5 hours on LOW. Use canned red chile sauce in a pinch, but the flavor will be less deep. The soup keeps 4 days in the fridge and freezes for 3 months, without the toppings.
Why posole belongs in the slow cooker
Posole is a stew that needs time. Pork shoulder has to simmer for hours for the collagen to melt into the broth, and hominy needs the same slow heat to swell and take on flavor. A slow cooker holds that low simmer without a pot to watch. If you have ever made posole on the stove, you know it is a babysitting job. In the slow cooker you skip the stirring and the scorched bottom, and you come home to a pot that is ready to ladle.
The chile sauce also benefits from a long cook. The dried peppers mellow, the smoky and fruity notes come forward, and the broth ends up deep red and rich, with a gentle heat that builds as you eat. Hominy is the part that makes it posole. It has a chewy, almost nutty bite that potatoes or beans do not give, and it holds its shape for the whole cook.
Ingredient notes for red pork posole
Pork shoulder: Pick a piece with some fat. The marbling gives body to the broth. Cube it fairly large so it does not dissolve.
Dried chiles: Guajillo gives a bright, tangy heat and ancho adds sweet, raisin-like depth. Look for pliable chiles, not brittle ones.
Hominy: Dried corn kernels that have been treated with lime. Canned is easiest, so rinse it to remove the briny liquid.
Mexican oregano: It has a citrusy, earthy flavor different from Italian oregano. Crumble it between your fingers as you add it.
Toppings: Cabbage, radish and lime are not decoration. The crunch and acid balance the rich broth.
Pork broth and chicken broth: Chicken broth keeps the flavor clean so the chiles come through. Use low sodium and salt at the end, because the hominy brings some salt of its own.
Tips for deep, rich broth
Remove the seeds: The most common mistake is leaving the chile seeds in. They make the sauce bitter. Stem and seed every chile before soaking. Toast the chiles in a dry skillet for 30 seconds per side before soaking. It wakes up the flavor, but pull them as soon as they smell fragrant, because burnt chiles taste bitter.
Blend until smooth: Chile skins can feel tough in the soup. Blend for a full minute, and strain if you want it silky.
Add toppings at the table: Cabbage and radish wilt in hot broth. Serve them on the side so they stay crisp. A pile of thinly sliced cabbage is the traditional topping, and it adds a cool crunch to every spoonful.
Swaps and variations
For a lighter posole, use boneless chicken thighs or turkey. For a green version, replace the dried chiles with tomatillos, green chiles and cilantro. If you like more heat, add a dried chile de arbol to the soak. Beef chuck also works if you like beef posole, with the same cook time.
Dried hominy does not work well here unless you soak and boil it first. Raw dried hominy stays hard in a slow cooker.
What to serve with it
Bring the pot to the table and set out bowls of toppings: cabbage, radish, onion, lime, cilantro and crushed tortilla chips. Warm tortillas, tostadas and a simple avocado salad go nicely beside it. Dried oregano and a little extra lime at the table lift each bowl.
Storing and reheating
Cool the posole and refrigerate in a sealed container for up to 4 days. Freeze portions without toppings for up to 3 months.
Reheat on the stove over medium-low heat, adding a little broth if it has thickened. Bring it to a gentle simmer and add fresh toppings at serving. The flavor deepens overnight, so the second day is often better.
Crockpot Posole with Pork at a glance
- Prep time: 25 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 16, led by boneless pork shoulder, dried guajillo chiles, dried ancho chiles, boiling water
Tips for Crockpot Posole with Pork
Chicken thighs can replace pork for a lighter bowl, cooked 5 hours on LOW. Use canned red chile sauce in a pinch, but the flavor will be less deep. The soup keeps 4 days in the fridge and freezes for 3 months, without the toppings.
Crockpot Posole with Pork FAQ
How long does Crockpot Posole with Pork take?
Crockpot Posole with Pork takes 8 hours of cooking after 25 minutes of prep.
How many people does Crockpot Posole with Pork serve?
This recipe makes 8 servings.
What do I need to make Crockpot Posole with Pork?
16 ingredients, led by boneless pork shoulder, dried guajillo chiles, dried ancho chiles, boiling water. Amounts are in the recipe card above.
