Crock-Pot Posole

Crock-Pot Posole is a beloved Mexican comfort dish that combines tender pork, hearty hominy, and a rich red chile broth for a soul-warming meal.

This slow-cooker version makes it incredibly easy to prepare while allowing the flavors to deepen over hours of cooking.

Whether you’re enjoying it on a chilly evening or as the centerpiece for a gathering, this posole is sure to delight with its traditional yet approachable preparation.

Why You’ll Love This Recipe:

Rich, Authentic Flavors: The slow-cooked pork and homemade red chile sauce provide a deeply satisfying, traditional Mexican taste that’s hard to resist.

Convenient Slow-Cooker Method: Using a Crock-Pot makes this recipe easy and hands-off, perfect for busy days while still delivering impressive results.

Customizable Toppings: People can personalize their posole with toppings like shredded cabbage, radishes, lime wedges, or avocado, adding freshness and crunch.

Perfect for Gatherings: This hearty dish is ideal for feeding a crowd, making it a great choice for celebrations or family meals.

Comfort in a Bowl: The combination of tender pork, flavorful hominy, and spicy broth is a heartwarming meal that satisfies both the stomach and the soul.

Key Ingredients:

Pork Butt: The star protein of the dish, slow-cooked until tender, adding depth and richness.

Hominy: Provides the characteristic texture and mild corn flavor, essential to posole.

Dried Red Chile Pods: Blended into a smooth, vibrant sauce, they bring the signature smoky and spicy kick.

Onion, Garlic, and Oregano: Aromatics that enhance the flavor base with a savory and herby touch.

Homemade Chile Broth: Intensifies the flavor of the dish, creating a smooth and well-rounded broth.

Crock-Pot Posole

A comforting and flavorful traditional Mexican soup made easy in a slow cooker. This dish features tender pork, hominy, and a rich red chile broth.

Ingredients

3-4 lbs pork butt, trimmed and cut into chunks

1 large onion, diced

4-6 garlic cloves, minced

2 tsp dried oregano

Water (enough to cover ingredients in the Crock-Pot)

2 cans (15 oz each) hominy, drained and rinsed

12 dried red chile pods (e.g., guajillo or New Mexico chiles), de-stemmed, de-seeded, and rinsed

2 cups water or broth (for blending the chiles)

1 tsp garlic powder (additional seasoning)

1 tsp onion powder (additional seasoning)

Salt, to taste

Instructions

Prepare the Pork Base

Place the pork chunks into your Crock-Pot.

In a skillet, heat a little oil over medium heat. Add the diced onion, minced garlic, and oregano.

Sauté for about 5 minutes, until fragrant and softened. Transfer the mixture to the Crock-Pot.

Add Water and Start Cooking

Fill the Crock-Pot with enough water to cover the pork. Set it to cook on low for 8-10 hours.

Prepare the Chile Sauce

Place the cleaned chile pods in a pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 10 minutes until softened.

Transfer the softened chiles to a blender along with about 2 cups of the chile cooking liquid. Blend on high for 10 minutes until smooth.

Tip: Blending for this long helps avoid the need to strain the sauce.

Combine the Ingredients

About 5-6 hours into cooking, add the hominy to the Crock-Pot.

Pour the blended chile sauce into the Crock-Pot. Stir well.

Season and Adjust

Add garlic powder, onion powder, and salt to taste. Adjust the seasoning as needed.

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Finish Cooking

Continue cooking on low until the pork is tender and the flavors have melded together, about 8-10 hours total.

Serve

Ladle the posole into bowls and serve hot. Garnish with your favorite toppings: shredded cabbage, diced onion, radishes, lime wedges, and a sprinkle of dried oregano. Enjoy!

Notes:

Adjust Spice Levels: If you prefer a milder flavor, reduce the number of chile pods or opt for milder varieties like guajillo or ancho. For more heat, include some hot chile pods like chile de árbol.

Hominy Timing: Since canned hominy is precooked, adding it during the last 2-3 hours prevents it from becoming mushy. If using frozen or dried hominy, add it earlier for a longer cooking time.

Blending Chile Sauce: Blending the chile sauce thoroughly for at least 10 minutes ensures a smooth, silky texture and eliminates the need for straining.

Layering Flavor: Sautéing the onion, garlic, and oregano before adding them to the crockpot enhances the flavor profile of the dish.

Cooking Time: Cooking on low for 8-10 hours allows the flavors to meld beautifully and ensures the pork becomes fall-apart tender.

Serving Suggestions: Garnish with fresh lime wedges, shredded cabbage, radishes, and cilantro for a burst of freshness and crunch. Don’t forget warm tortillas or tostadas on the side!

Storage and Reheating: Posole tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat gently on the stove to maintain the texture of the ingredients.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use chicken instead of pork in this recipe?

Yes, chicken works well as a substitute for pork in posole.

Chicken thighs are particularly flavorful and hold up well during long cooking.

If using chicken, you may want to adjust the cooking time to 6–8 hours on low, depending on the size of the pieces.

How do I avoid the chile sauce being too bitter?

Bitterness can occur if the chile pods are over-toasted or boiled too long.

Ensure the pods are only boiled until softened and not scorched.

Blending the sauce thoroughly and balancing flavors with garlic, salt, or a small pinch of sugar can also help reduce bitterness.

Can I make this recipe spicier?

Absolutely! To increase the spice level, you can add hotter chile pods, like guajillo or árbol chiles, or stir in some cayenne pepper, chipotle powder, or diced jalapeños to the crockpot.

What garnishes go best with posole?

Traditional garnishes for posole include shredded cabbage, sliced radishes, diced onions, chopped cilantro, lime wedges, and avocado slices.

These toppings add freshness and crunch that complement the rich broth.

Can I make this recipe ahead of time?

Yes, posole often tastes even better the next day as the flavors meld.

Store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Reheat gently on the stovetop or in the crockpot, adding a little water or broth if it thickens too much.

Do I need to brown the pork before adding it to the crockpot?

Browning the pork before adding it to the crockpot is optional. While it adds a deeper flavor through caramelization, this step can be skipped to save time.

The slow cooking process will still render the pork tender and flavorful.

How can I ensure the chile sauce is smooth without straining it?

To achieve a smooth chile sauce without straining, blend the softened chile pods with chile broth for at least 8–10 minutes.

A high-powered blender works best for this, ensuring all the skins and seeds are fully incorporated.

Can I use dried hominy instead of canned?

Yes, dried hominy can be used, but it requires soaking overnight and cooking separately until tender before adding it to the crockpot.

This step will increase the preparation time significantly.

What can I do if my posole broth tastes bland?

If the broth tastes bland, adjust the seasoning by adding more garlic powder, onion powder, oregano, or salt.

You can also add additional chile sauce for depth or a small amount of beef or chicken bouillon to enhance the flavor.

Can I cook this recipe on high to reduce the time?

Cooking on high is an option, but it may affect the tenderness of the pork and the melding of flavors.

If you’re short on time, you can cook the posole on high for 4–5 hours, ensuring that the pork is fully cooked and tender before serving.