Easy Crock Pot Posole

  • Yield 6 servings

Serve with easy posole with warm flour or corn tortillas. Leftovers are great the next day.

Easy Crock Pot Posole
Mark Boughton/ styling: Teresa Blackburn


3 pounds pork roast (shoulder roast or Boston Butt), trimmed
2 large onions, chopped
1 (15-ounce) can of mild green chile enchilada sauce
1 (4-ounce) cans of chopped green chiles
1 (15-ounce) can reduced-sodium chicken broth
1/2 teaspoon dried oregano leaves
8 garlic cloves, minced
2 (15-ounce) cans white hominy, undrained
2 1/2 tablespoons chipotle adobo sauce (from a can of chipotle peppers)
Sliced radishes, chopped cilantro and crumbled queso fresco cheese


  1. Place pork roast in large slow cooker. Add onions and next 5 ingredients (onions through garlic).
  2. Cook on medium heat 6 to 8 hours, until meat is fork tender. Remove meat and shred using 2 forks. Place meat back in slow cooker. Add hominy and adobo sauce. Cook 30 minutes.
  3. Serve in individual bowls topped with radishes, cilantro and a crumble of cheese. Makes 13 cups.

—Recipe by Kerri Fivecoat Campbell



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