New Mexico Style Posole - Crock Pot

"Serve hot with corn chips, warm flour tortillas or cornbread. Try a lean cut of pork, like center-cut loin, to reduce the fat."
 
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photo by QueenJellyBean photo by QueenJellyBean
photo by QueenJellyBean
photo by tamalita photo by tamalita
Ready In:
6hrs 10mins
Ingredients:
13
Serves:
8-10
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ingredients

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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

  1. 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.
     
  2. 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.
     
  3. 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!
     
  4. 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.
     
  5. I am going to try this this weekend
     
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Tweaks

  1. If you choose to leave Ceezie's recipe as is, please re-name it and the entire state of New Nexico will thank you.
     
  2. 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.
     

RECIPE SUBMITTED BY

I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
 
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