Slow-Cooker Pork Posole

Slow-Cooker Pork Posole

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From: Everyday Slow Cooker

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.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (3 pound) lean boneless pork shoulder, trimmed and cut into 1½-inch pieces
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon canola oil
  • 1½ cups chopped poblano chiles (from 2 chiles)
  • 1½ cups chopped yellow onions (from 1 onion)
  • 4 cups unsalted chicken stock
  • 1 (15 ounce) can white hominy, drained and rinsed
  • 1 (15 ounce) can no-salt-added pinto beans, drained and rinsed
  • 1 cup salsa verde
  • Thinly sliced radishes (optional)
  • Thinly sliced scallions (optional)
  • Fresh oregano leaves (optional)


  • Prep

  • Ready In

  1. 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.
  2. 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 ½ 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 3½ 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.
  • 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 3½ 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 information

  • Serving size: 1¼ cups
  • Per serving: 311 calories; 12 g fat(4 g sat); 4 g fiber; 18 g carbohydrates; 32 g protein; 3 g sugars; 0 g added sugars; 645 mg sodium;
  • Carbohydrate Servings: 1

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