Crock Pot Posole

"There are so many versions but none easier than this. I usually get it ready the night before and refrigerate overnight. Before going to work, I take it out and plug it in. Dinner is ready when I get home. You might want to adjust the amount of chili and seasonings for personal taste. Serve this with corn or flour tortillas."
 
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photo by NcMysteryShopper photo by NcMysteryShopper
photo by NcMysteryShopper
photo by Outta Here photo by Outta Here
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
Ready In:
5hrs 30mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Cube ribs and brown pork in lightly oiled skillet. Add onion and saute until limp. Drain fat.
  • Combine pork, onion and remaining ingredients in crock pot.
  • Cook on low heat for 5 hours to 6 hours.

Questions & Replies

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Reviews

  1. Cheri 911
    This was very good, and I will make it again. I made two small changes to accommodate our tastes. I made it with chicken breasts instead of pork, and added a little olive oil when I browned it to make up a bit of the richness of pork. Also, I added about 12 ounces of chicken broth to make it a little wetter. Thanks for sharing!
     
  2. Carianne
    Very easy and super tasty. I will make this one again.
     
  3. jj_hett
    I absolutely love this recipe, and have made it countless times! I was looking for a good Posole recipe and stumbled across this one. Definitely worth the try!
     
  4. Your Gourmet Girlfriend
    Very good stoup! I put a big turkey leg in it (removed the skin 1st) added, 1t paprika, 1/2 t. cumin, & 1/2 t. oregano, 2 C. chicken broth, 3 celery stalks (sliced) and used diced tomatoes w/ green chilis. What flavor! Thanks for posting :O)
     
  5. Angela P.
    I've always used my MIL recipe for posole using a turkey carcass, thought I'd give this a try and we all loved it just as much, taste is very authentic. I did add more cumin as it is my favorite spice and added celery. We always enjoy posole with fresh lime wedges, chopped green onions and shredded monteray jack for toppings.
     
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Tweaks

  1. Cheri 911
    This was very good, and I will make it again. I made two small changes to accommodate our tastes. I made it with chicken breasts instead of pork, and added a little olive oil when I browned it to make up a bit of the richness of pork. Also, I added about 12 ounces of chicken broth to make it a little wetter. Thanks for sharing!
     

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