New Mexico Posole Crockpot Recipes

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NEW MEXICO STYLE POSOLE - CROCK POT



New Mexico Style Posole - Crock Pot image

Serve hot with corn chips, warm flour tortillas or cornbread. Try a lean cut of pork, like center-cut loin, to reduce the fat.

Provided by Ceezie

Categories     Meat

Time 6h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

3 vegetable oil
3 lbs boneless pork, cubed
2 medium white onions, chopped
3 garlic cloves, minced
4 cups water
2 (4 ounce) cans diced green chilies, undrained
1 (10 ounce) can red enchilada sauce, mild or 1 (10 ounce) can hot enchilada sauce
1 (16 ounce) can seasoned tomatoes and green chilies
1 (4 ounce) can taco sauce
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano

Steps:

  • Heat oil in a 6-quart crock pot, add pork, onion and garlic and cook until pork is browned. Drain excess grease.
  • Add the water, chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, pepper and oregano, and cook over low to medium heat about 2 hours, stirring occasionally. After 2 hours, add more water if needed. Adjust seasonings if desired, and simmer 2 to 3 hours longer.

Nutrition Facts : Calories 416.3, Fat 25.5, SaturatedFat 9, Cholesterol 114, Sodium 1374, Carbohydrate 11.3, Fiber 1.5, Sugar 5.3, Protein 33.9

SLOW-COOKER POSOLE



Slow-Cooker Posole image

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. I prefer hot enchilada sauce with salsa, but the regular kind will do.

Provided by Jules

Categories     Meat and Poultry Recipes     Pork

Time 6h55m

Yield 8

Number Of Ingredients 11

1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
½ cup green chilies, diced
4 cloves garlic, minced
½ teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
¼ cup cilantro, chopped
½ teaspoon salt

Steps:

  • Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
  • Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
  • Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 25.7 g, Cholesterol 39.8 mg, Fat 7.7 g, Fiber 4.4 g, Protein 16.8 g, SaturatedFat 1.9 g, Sodium 670.5 mg, Sugar 3.7 g

NEW MEXICO POSOLE (CROCKPOT)



New Mexico Posole (Crockpot) image

This recipe came from the San Antonio Express News. NOTE: the dried red chile peppers ARE NOT hot peppers. You can use dried red New Mexico chile(warmer), California chile: Anaheim (milder) , or dried ancho (pasilla) chile if you can find them. You can use a medium red chile sauce, and it will work too, if you can't find the dried peppers.

Provided by CookingBlues

Categories     Stew

Time 5h20m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 10

1 lb pork chop
1 (26 ounce) box beef broth
3 large garlic cloves, chopped
1/2 onion, chopped
1 teaspoon cumin
salt, to taste
pepper, to taste
4 dried hot red chili peppers, crumbled (or use about 1/2 cup a medium red chile sauce)
1/4 teaspoon oregano
2 (20 ounce) cans white hominy

Steps:

  • Sear pork chops in a skillet until brown and golden. Place in crockpot with broth, garlic, onion, cumin, salt, pepper, red chiles or sauce and oregano. Add a small amount of water to skillet in which pork chops were cooked to collect leftover juices; pour into crockpot, adding additional water as needed to make a good broth.
  • Cook on low for at least 4 hours. Taste broth and adjust seasonings as desired.
  • Remove pork and place on cutting board. Remove bones and extra fat and cut meat into bite-size pieces. Put pork back into broth, add hominy and continue cooking for 1 more hour.

Nutrition Facts : Calories 423, Fat 13.3, SaturatedFat 4, Cholesterol 78.2, Sodium 1345.6, Carbohydrate 43.3, Fiber 7.6, Sugar 6, Protein 30.2

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  • In a large 6-7 quart slow cooker sprinkle the onions on the bottom and place the pork shoulder on top of them.
  • Then layer the ingredients as noted in the ingredient list: garlic, green chilies, white and yellow hominy, cumin, jalapeno slices, enchilada sauce and chicken broth. Cook on HIGH for 7 hours or until the meat is fully cooked.
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