Slow-Cooker Shrimp Posole Tacos

Slow-Cooker Shrimp Posole Tacos

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From: Everyday Slow Cooker

Literally translated, "posole" means "hominy." Traditional posole dishes are soups or stews made with hominy along with pork, chicken or seafood. In these slow-cooker shrimp tacos, the hominy, cumin, oregano and shrimp render classic posole flavors that are amplified by the addition of typical posole toppings: cabbage, radishes, cilantro and lime. Toast the corn tortillas for extra crunch, if desired (see Tip).

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup unsalted chicken stock
  • 1 cup drained and rinsed white hominy (from 1 [15-ounce] can)
  • 1 cup chopped yellow onion (from 1 onion)
  • 1 cup chopped poblano chiles (from 2 chiles)
  • 1½ tablespoons ground cumin
  • 1 tablespoon minced garlic (about 3 garlic cloves)
  • 2 teaspoons dried oregano
  • 1½ pounds medium-sized raw shrimp, peeled and deveined
  • ⅜ teaspoon kosher salt
  • 2 cups angel hair cabbage (from 1 [10-ounce] package)
  • ¾ cup thinly sliced radishes (from 4 radishes)
  • ½ cup roughly chopped fresh cilantro leaves
  • 2 limes
  • 1 tablespoon olive oil
  • 8 (6 inch) corn tortillas


  • Prep

  • Ready In

  1. Stir together the chicken stock, hominy, onion, chiles, cumin, garlic, and oregano in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables are very tender, about 4 hours. Add the shrimp to the slow cooker; cover and cook until the shrimp turn pink, about 10 to 15 minutes. Using a slotted spoon, transfer the shrimp mixture to a bowl; season with ¼ teaspoon of the salt.
  2. Combine the cabbage, radishes, and cilantro in a medium bowl. Squeeze 1 lime to equal 2 tablespoons juice. Drizzle the cabbage mixture with the lime juice and olive oil; sprinkle with the remaining ⅛ teaspoon salt. Toss gently to coat.
  3. Divide the shrimp mixture and slaw mixture evenly among the tortillas. Cut the remaining lime into wedges, and serve with the tacos.
  • Tip: To toast corn tortillas, heat a nonstick skillet over high. Dip a tortilla in cold water and place it directly in the hot skillet. After about 30 seconds (or longer for more toasting), flip it. Remove from the skillet and cover with a kitchen towel. Repeat the procedure with the remaining tortillas. Let the covered tortillas steam about 5 minutes. The finished tortillas should be soft and moist with flaky brown spots.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 369 calories; 8 g fat(1 g sat); 8 g fiber; 48 g carbohydrates; 30 g protein; 6 g sugars; 0 g added sugars; 645 mg sodium;
  • Carbohydrate Servings: 3

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