Crock Pot Pork Posole

Photo by Lisa R.
Adapted from tiphero.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tiphero.com

Ingredients

  • 1

    tsp ground cumin

  • 1

    Tbsp oregano

  • 3

    bay leaves

  • 1/2

    cup ground Ancho chile powder or more to taste*

  • 2 1/2

    lbs boneless pork shoulder (also called Boston Butt, or country style ribs), cut into small chunks

  • 1

    large onion, diced

  • 6

    garlic cloves, minced

  • 4

    cups chicken broth

  • 1

    Tbsp kosher salt or more to taste (depending how salty the broth is)

  • 2

    (25 oz cans) hominy, including the liquid

Directions

Combine all of the ingredients in the crockpot and cook on high 4-6 hours until the meat is tender. Add salt and more Ancho chile powder if needed. Don’t forget to place a dish of toppings on the table so everyone can add them as desired to their individual bowls of soup! Traditional Garnishes: Thinly sliced red radish Shredded cabbage Cilantro Diced avocado Queso Fresco Lime juice Diced fresh green chile *Ground ancho chile can be found at your local Latin grocery store and even in most major supermarkets these days, especially in the Mexican grocery aisle. Case in point: the supermarket chain I went to had a 3 oz bag of ground Ancho powder in the Mexican aisle for .99, but the 2 oz bottle of ancho powder packaged by the well-known national spice brand was $5. Guess which one I bought? **Ancho chile powder is NOT the same thing as the product labeled ‘Chili Powder’ in the U.S. ‘Chili Powder’ is usually a blend of multiple ingredients such as cumin, oregano, garlic powder and ground chiles and the ratio of each ingredient varies widely between brands.

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