Slow-Cooker Pork Posole


Posole (or pozole) is a thick and hearty soup that originated in Jalisco, Mexico. It's usually made with pork (sometimes chicken) and is especially popular around Christmastime—it's perfect for a crowd with its varied garnishes to customize the soup. Mashing some of the beans and hominy thickens this slow-cooker posole and releases more of their earthy flavor. You may add garlic and dried chiles to bring depth of flavor as well. Garnishing with thinly sliced jalapeño chiles, finely shredded green cabbage, avocado and cilantro leaves in place of (or in addition to) the radishes, scallions and oregano is a delicious way to eat this satisfying soup.

Prep Time:
20 mins
Additional Time:
7 hrs
Total Time:
7 hrs 20 mins
1 servings


  • 1 (3 pound) lean boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces

  • 1 tablespoon ground cumin

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 1 tablespoon canola oil

  • 1 ½ cups chopped poblano chiles (from 2 chiles)

  • 1 ½ 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

  • ¼ cup Thinly sliced radishes

  • ¼ cup Thinly sliced scallions

  • 1 tablespoon Fresh oregano leaves


  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 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.


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 (per serving)

311 Calories
12g Fat
18g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size 1 1/4 cups
Calories 311
% Daily Value *
Total Carbohydrate 18g 7%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 32g 64%
Total Fat 12g 15%
Saturated Fat 4g 20%
Sodium 645mg 28%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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