New Mexico Style Posole - Crock Pot
photo by QueenJellyBean
- Ready In:
- 6hrs 10mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 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 (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
directions
- 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.
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Reviews
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It would be best to call it Cieeze's Special Posole or the like, as this delicious sounding recipe is rich with ingredients not entertained by either Mexicans or New Mexicans. Our native dishes are very simple and this one takes 5 main ingredients: Red chile ground and frozen or powdered, dry chili pods, posole, water and pork.
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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!
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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.
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Tweaks
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I've made posole, but not with the crock pot so was excited to try this. It was easy, but there were a few omissions and I agree that it needed more flavor. All in all, it was delicious. I used 2 28 ounce cans of Mexican style hominy, only 1 onion, substituted fat free chicken broth for the water, omitted the taco sauce, added more garlic, a lot more oregano, and cumin. I did not measure the amounts but the amount for both oregano and cumin was probably closer to 1 tablespoon each. I have made this a couple of times now.
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