Crock-Pot Posole
There’s something soul-stirring about a bowl of posole, simmered low and slow until every ingredient sings in harmony.
Rooted in centuries of Mexican tradition, this dish is more than just a soup—it’s a celebration of comfort, resilience, and family gatherings. Rich, earthy red chile broth wraps around succulent pieces of pork and plump, chewy hominy, creating a tapestry of flavors that feels both nourishing and nostalgic.
Made effortlessly in the slow cooker, this recipe brings the warmth of home and the spirit of communal feasting straight to your kitchen, no matter the season.
Why People Will Love This Crock-Pot Posole Recipe:
Rooted in tradition: This dish carries the essence of Mexican heritage, connecting you to generations of family, culture, and comfort.
Effortless yet rewarding: The slow cooker transforms simple ingredients into something extraordinary with minimal hands-on time, making it accessible for any cook.
Layers of flavor: The slow-cooked pork, earthy red chile broth, and tender hominy create a deeply satisfying and complex taste experience in every spoonful.
Nourishing and comforting: Hearty, warming, and rich in both flavor and nutrients, it’s the kind of meal that soothes the body and lifts the spirit.
Perfect for gathering: Posole invites sharing—its communal nature makes it ideal for bringing people together, whether for a celebration or a cozy family meal.
Key Ingredients:
Pork butt: Rich and marbled, this cut slowly breaks down into fork-tender pieces, infusing the broth with savory depth and heartiness.
Hominy: Ancient and iconic, these large, chewy kernels of corn give posole its unmistakable texture and subtle, earthy sweetness—a nod to the roots of Mesoamerican cuisine.
Dried red chile pods: Guajillo or New Mexico chiles offer not just heat, but layers of smoky, fruity complexity, transforming the broth into a vibrant, aromatic base.
Aromatics: Onion, garlic, and oregano form the foundation, building a fragrant and soulful backdrop that ties every element together.
Simple seasonings: Just a touch of salt, garlic powder, and onion powder enhance and balance, letting the natural flavors of the ingredients shine through.
Expert Tips:
Toast your chiles: For an even richer and more complex broth, briefly toast the dried red chile pods in a dry skillet before simmering. This unlocks deeper, smokier flavors and adds subtle nuance to your sauce.
Blend until velvety: Take your time blending the chile sauce until it’s exceptionally smooth. The longer you blend, the silkier your broth will be—no need to strain if you blend thoroughly.
Choose bone-in pork for depth: If you want even more flavor, consider using bone-in pork shoulder. The bones impart extra richness and body to the broth as they simmer.
Let it rest: Like many traditional soups and stews, posole often tastes even better the next day. Allowing it to cool and rest overnight gives the flavors a chance to meld and deepen.
Customize your garnishes: Don’t skip the toppings—fresh cabbage, radishes, lime, and oregano add brightness and crunch, balancing the richness of the stew and awakening every bite.
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
1. Get the Pork Started
Place the pork pieces into the bottom of your slow cooker.
2. Sauté Aromatics
Warm a splash of oil in a skillet over medium heat. Add the chopped onion, minced garlic, and dried oregano. Cook for around 5 minutes, stirring occasionally, until everything is fragrant and softened. Scrape this mixture into the Crock-Pot with the pork.
3. Add Liquid and Begin Cooking
Pour in enough water to fully submerge the pork and aromatics. Set the slow cooker to low and let it cook for 8 to 10 hours.
4. Make the Chile Puree
Meanwhile, place the rinsed and prepared chile pods into a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for about 10 minutes until the chiles are soft.
Carefully transfer the softened chiles and about 2 cups of their cooking liquid to a blender. Blend thoroughly (about 10 minutes) until completely smooth.
Tip: Blending well eliminates the need to strain the sauce for a silky texture.
5. Add Hominy and Chile Sauce
About 5–6 hours into the cooking time, stir the drained hominy into the Crock-Pot. Pour in the blended chile sauce, mixing to combine everything evenly.
6. Season the Soup
Sprinkle in the garlic powder, onion powder, and salt. Taste and adjust the seasoning as you like.
7. Let the Flavors Come Together
Continue slow-cooking until the pork is melt-in-your-mouth tender and the broth is deeply flavorful, for a total of 8–10 hours.
8. Serve and Enjoy
Spoon the posole into bowls while it’s piping hot. Top each bowl with your favorite garnishes—try shredded cabbage, chopped onions, sliced radishes, lime wedges, and a dash of dried oregano.
Important Notes When Making Crock-Pot Posole:
Quality of chiles matters: Always use fresh, vibrant dried chiles—stale or brittle chiles can dull the broth’s color and flavor. Rinse them thoroughly to remove dust and bitterness.
Balance the broth: Taste for salt and acid near the end. Hominy and pork can mellow the flavors, so a splash of lime or extra salt can really awaken the final dish.
Texture is key: Don’t rush the slow-cooking process. The long simmer is what transforms pork into tender morsels and infuses the broth with complexity.
Hominy timing: Adding hominy partway through cooking keeps its texture pleasantly chewy, rather than mushy or overcooked.
Garnishes complete the experience: The classic toppings aren’t just for show—they add necessary freshness, crunch, and acidity, turning a comforting stew into a truly balanced, layered meal.
How To Enjoy Crock-Pot Posole After Cooking:
Let it settle: After the posole has finished cooking, allow it to rest for 10–15 minutes with the lid slightly ajar. This gives the flavors a moment to mellow and the broth to thicken naturally.
Prepare your toppings: While the soup rests, assemble a tray of classic garnishes—shredded cabbage, thinly sliced radishes, chopped onions, lime wedges, fresh cilantro, and dried oregano. These add brightness and texture with every bite.
Ladle generously: Scoop the posole into wide, deep bowls, making sure to get plenty of tender pork, chewy hominy, and vibrant broth in each serving.
Layer on the garnishes: Let everyone personalize their bowl. Sprinkle on the cabbage for crunch, radishes and onions for bite, a squeeze of lime for tang, and a pinch of oregano for earthiness. Each topping elevates the flavor and brings balance to the rich stew.
Pair thoughtfully: Enjoy your posole with warm tortillas or crusty bread on the side for dipping, or serve with crispy tostadas for extra texture.
Savor slowly: Take your time—smell the fragrant steam, feel the warmth of the broth, and notice how each garnish wakes up different flavors in the bowl.
Share the moment: Posole is meant to be shared. Gather family or friends, and linger over the meal together. The communal act of adding toppings and passing bowls is part of the tradition and joy.
Next-day magic: Don’t hesitate to enjoy leftovers—the flavors deepen overnight, making tomorrow’s bowl even more delicious.
Nutrition Information:
For one serving of Crock-Pot Posole (based on a serving size of about 1.5 cups, assuming recipe serves 8 and typical ingredients/ratios):
Calories: 310 kcal | Total Fat: 11.5 g | Saturated Fat: 3.5 g | Monounsaturated Fat: 4.6 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 75 mg | Sodium: 680–900 mg (depending on salt and broth) | Total Carbohydrates: 29 g | Dietary Fiber: 4.7 g | Sugars: 2.1 g | Protein: 27 g
Frequently Asked Questions:
Can I make posole with chicken instead of pork?
Absolutely! You can substitute boneless, skinless chicken thighs for pork. They’ll become tender in the slow cooker and absorb the chile flavors beautifully. Reduce the cooking time to about 4–6 hours on low, as chicken cooks faster than pork.
Is there a way to make this recipe spicier or milder?
To adjust the heat, simply use more or fewer dried chile pods, and choose varieties based on your preference. For milder posole, use only guajillo chiles; for a spicier kick, add a few arbol or pasilla chiles. Always remove the seeds and membranes for less heat.
Can I prepare the chile sauce ahead of time?
Yes! The chile sauce can be made a day or two in advance and stored in the refrigerator. This not only saves time, but also allows the flavors to develop even further.
What are the best toppings to serve with posole?
Traditional garnishes include shredded cabbage, sliced radishes, diced onion, fresh cilantro, lime wedges, and dried oregano. Each adds a different layer of freshness, crunch, or acidity that balances the richness of the stew.
Can I freeze leftover posole?
Posole freezes very well. Let it cool completely, then store in airtight containers for up to three months. For best results, add garnishes fresh after reheating rather than freezing them with the soup.
Do I need to soak or precook the hominy before adding it to the slow cooker?
If you’re using canned hominy, simply drain and rinse it before adding to the Crock-Pot. No soaking or precooking is necessary. If using dried hominy, it must be soaked overnight and cooked until tender before adding.
Should I strain the chile sauce after blending?
If you blend the chiles thoroughly for several minutes, straining is usually unnecessary and you’ll keep more flavor and nutrients in the soup. However, if you prefer an ultra-smooth broth or have a less powerful blender, you can strain out any solids.
Can I use store-bought red chile sauce instead of making it from scratch?
Yes, in a pinch you can use good-quality store-bought red chile sauce, but homemade sauce from dried chiles will yield the richest and most authentic flavor.
What’s the best way to ensure the pork is tender and not dry?
Use a well-marbled cut like pork shoulder (butt) and let it cook low and slow for the full 8–10 hours. Avoid using lean cuts, which can become tough in the slow cooker.
How can I keep the soup from being too greasy?
Trim excess fat from the pork before cooking. If you notice extra fat floating on the surface after cooking, you can skim it off with a spoon before serving.