New Mexico Style Posole - Crock Pot

Total Time
6hrs 10mins
Prep 10 mins
Cook 6 hrs

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

Ingredients Nutrition

Directions

  1. Heat oil in a 6-quart crock pot, add pork, onion and garlic and cook until pork is browned. Drain excess grease.
  2. 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.
Most Helpful

5 5

Loved this recipe but I didn't know how to brown the meat in the crockpot so did that on the stove and added to the crockpot along with other ingredients and some extra cayenne & white pepper. Mmmm.... served with baked corn tortilla wedges, some soup toppings like sour cream, olives, lime juice, and with margaritas (ok, lime slushies for the kids) so good!

5 5

I have this exact recipe except that it has 4 15.5 oz cans of hominy drained. I used 3 tbsp oil as per my recipe as amount is missing from this one. As well, I brown the meat with the onion and garlic in a large skillet before mixing it with the other ingredients except the hominy in my crockpot. I added the hominy the last two hours of cooking so that the texture didn't go funny and cooked it a total of 8 hours on low.

How can you make posole without hominy? this recipe could be 5 stars with a couple of additions. First a 29 ounce can of drained mexican hominy. Second a can of bean with bacon soup.