Mexican pork posole is the perfect dish to serve to a crowd. It's hearty, comforting and full of well-loved ingredients. Mashing some of the beans and hominy thickens the slow-cooker posole and releases more of their earthy flavor. For a twist, substitute thinly sliced jalapeño chiles, finely shredded green cabbage and fresh thyme or cilantro leaves for the radishes, scallions, and oregano.

Cooking Light
Source: Everyday Slow Cooker
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle the pork evenly with the cumin, salt, and black pepper. Heat the oil in a large skillet over medium-high. Add half of the pork to the skillet; cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining pork.

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  • Add the poblano chiles and onions to the skillet. Cook, stirring often, until the vegetables are almost tender and lightly caramelized, about 5 minutes. Add 1/2 cup of the stock to the skillet. Cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet; transfer to the slow cooker. Stir in the hominy, pinto beans, salsa verde, and remaining 3 1/2 cups stock. Cover and cook on LOW until the pork is tender, 7 to 8 hours. Skim the fat from the surface of the soup. Mash some of the beans and hominy with a potato masher. Ladle the soup into bowls. Serve with the sliced radishes, scallions, and oregano leaves, if desired.

Tips

Multicooker Directions: In Step 1, transfer both halves of the browned pork pieces to the inner pot of a 6-quart multicooker. In Step 2, transfer the cooked onion mixture to the pot. Stir in the hominy, pinto beans, salsa verde, and remaining 3 1/2 cups stock. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the pork is tender, about 8 hours. Turn off the cooker. Remove the lid; skim the fat from the surface of the soup. Finish Step 2.

Nutrition Facts

311 calories; protein 32g 64% DV; carbohydrates 18g 6% DV; exchange other carbs 1; dietary fiber 4g 16% DV; sugars 3g; fat 12g 19% DV; saturated fat 4g 20% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 645mg 26% DV; thiamin -1mg -100% DV.