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Crock Pot Pork Posole


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Rate this recipe 4.8/5 (6 Votes)


  • 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


Adapted from


Step 1

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
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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