New Mexico Style Posole Crock Pot Recipes

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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 RECIPE WITH PORK (PORK POZOLE VERDE)



New Mexico Posole Recipe with Pork (Pork Pozole Verde) image

Keeping the stew simple and savory, you can pass chopped tomato, onions, cilantro, jalapenos and lime wedges at the table to add an array of fresh flavors to finish.

Provided by Lea Ann Brown

Categories     Main Course Pork

Time 40m

Number Of Ingredients 13

3 pounds pork shoulder Butt roast
6 cloves garlic (roasted and chopped, or raw chopped)
Salt and pepper
1 onion (diced)
6 cups chicken stock (or water)
1 bay leaf
1 1/2 Tablespoons Mexican oregano (dried)
1 teaspoon New Mexico Red Chile Powder (or Ancho)
2 teaspoons ground cumin
1 pinch ground cloves
2 dried red chile pods (Guajillo are easily found)
1/2 pound frozen posole
2 cups Hatch Green Chile (roasted, peeled, coarse chopped. About 8 - 10 peppers.)

Steps:

  • If using dried posole, soak overnight in enough water to cover by two inches. If using frozen hominy you don't need to soak overnight.
  • Cut pork roast into large bite sized chunks. Remove excess fat as you cut.
  • Heat a 6 - 7 quart soup pot, or Dutch oven over medium high heat. Once the pot is hot, add the oil. Once the oil is shimmering, add pieces of pork. Don't over-crowd and sear in batches. Searing both sides. As you sear, remove the pork to a plate and continue with remaining pieces of pork.
  • Add all of the browned pork back into the soup pot. Add remaining ingredients. Add more water or broth if needed to cover all the ingredients.
  • Bring to a boil, turn down heat to a simmer and cover with a lid, leaving lid ajar.
  • Cook on low for 2 - 3 hours or until pork and posole are tender. If using canned Hominy, add the drained hominy once the pork is tender. Simmer for another 15 minutes.
  • Remove chile pods and bay leaf. If you want to take the time. Place cooked chile pods into a grinder, along with 1/4 cup of the broth. Grind to a smooth consistency and return to the soup.
  • Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.

Nutrition Facts : Carbohydrate 17 g, Protein 44 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 113 mg, Sodium 571 mg, Fiber 3 g, Sugar 6 g, Calories 340 kcal, ServingSize 1 serving

SLOW COOKER PORK POSOLE



Slow Cooker Pork Posole image

Slow cooker pork posole is sorta a cheater's version of authentic Mexican posole, a stew of sorts made with pork, hominy, onions, garlic, and all the traditional toppings. About the only thing missing is the constant need to tend it on the stovetop.

Provided by Martha Stewart Living

Categories     Mains

Time 4h40m

Number Of Ingredients 12

2 tablespoons vegetable oil
1 1/4 pounds boneless pork shoulder (trimmed and cut into 4-inch (10-cm) pieces )
Coarse salt
1 medium white onion (about 1 cup) (chopped, plus more for serving)
4 garlic cloves (minced)
2 tablespoons chili powder
4 cups canned chicken broth or homemade low-sodium chicken stock
Two (15-ounce) cans hominy (drained and rinsed )
Chopped avocado
Sliced radishes
Fried corn tortilla strips or tortilla chips
Lime wedges

Steps:

  • Preheat a 5- to 6-quart slow cooker on high until warm, about 20 minutes. Season the pork with salt.
  • In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the pork to the skillet and cook, turning as needed, until the pieces are browned on all sides, about 8 minutes. Transfer to the slow cooker.
  • In the same skillet, reduce the heat to medium-low and heat 1 tablespoon oil. Add the onion, garlic, and chili powder and sauté until softened, about 6 minutes.
  • Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer everything in the skillet to the slow cooker along with 2 cups broth. Cover and cook until the meat is very tender, 4 hours on high or 8 hours on low.
  • Using tongs or a slotted spoon transfer the pork to a large bowl and, using 2 forks, shred the pork. Return the pork to the slow cooker and stir in the hominy. Stir to combine and to warm the pork. Season with salt to taste.
  • Serve the posole with avocado, radishes, tortilla strips, and lime on the side for each person to add as desired.

Nutrition Facts : ServingSize 1 portion, Calories 289 kcal, Carbohydrate 25 g, Protein 25 g, Fat 10 g, SaturatedFat 2 g, TransFat 0.05 g, Cholesterol 60 mg, Sodium 1166 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 7 g

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

POZOLE IN A SLOW COOKER



Pozole in a Slow Cooker image

Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.

Provided by Isabel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 8h55m

Yield 12

Number Of Ingredients 13

2 pasilla chile peppers - stems, seeds, and veins removed
2 ancho chile peppers - stems, seeds, and veins removed
2 guajillo chile peppers - stems, seeds, and veins removed
water, to cover
1 teaspoon cumin seeds
2 cloves garlic
½ white onion, chopped
5 Roma tomatoes, chopped
1 (3 1/2) pound pork shoulder, cut into several large pieces
salt to taste
2 bay leaves
4 cups chicken stock
2 (15.5 ounce) cans white hominy, rinsed and drained

Steps:

  • Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
  • Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
  • Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
  • Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 13.6 g, Cholesterol 52.4 mg, Fat 13.6 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 4.7 g, Sodium 426.6 mg, Sugar 2.5 g

SLOW COOKER POSOLE



Slow Cooker Posole image

Provided by Mel

Time 7h20m

Number Of Ingredients 13

1-2 tablespoons canola, vegetable or avocado oil
2-3 pounds pork roast cut into 1-inch cubes (see note)
1 yellow onion (sliced thinly)
4 cloves garlic (finely minced)
1 can (19-ounces) red or green enchilada sauce (see note)
1 jar (16-ounces) salsa verde, regular or thick 'n chunky
1 cup chicken broth
1 can (4-ounces) green chiles
2 cans (15.5 ounces each) white hominy, drained
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon cayenne pepper (more or less to taste)
1/2 cup chopped fresh cilantro

Steps:

  • Heat the oil in a 10- or 12-inch skillet or saucepan over medium heat. Season the pork pieces lightly with salt and pepper. Add the pork in a single layer and brown on all sides (may need to do this in batches so the pan doesn't get crowded - otherwise the meat steams instead of browning nicely). Transfer the meat to a 6- or 8-quart slow cooker.
  • To the skillet, add the onions and cook on medium-low or medium heat until the onions start to soften, 2-3 minutes. Add the garlic and cook another minute or so. Transfer the onions and garlic to the slow cooker.
  • Add the enchilada sauce, salsa verde, broth, green chiles, drained hominy, oregano, salt, and cayenne pepper. Give the mixture a good stir.
  • Cover and cook on high for 6-7 hours (or low for 8-9 hours) until the pork is fall apart tender. Thin with broth, if desired, and heat through.
  • Stir in the cilantro. Season to taste with additional salt and pepper, to taste. Serve with shredded cabbage, sliced avocado, fresh lime wedges, tortilla chips, shredded cheese, etc.

Nutrition Facts : ServingSize 1 serving, Calories 177 kcal, Carbohydrate 2 g, Protein 26 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 313 mg, Fiber 1 g, Sugar 1 g

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  • Boil about 2 cups of water. Add your dried chiles (wear gloves!) that have had the stems and seeds removed to a large bowl. Cover with boiling water and weigh down with another plate to ensure they are fully submerged. Allow to soak for at least 30 minutes.
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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.
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