Easy Crock Pot Posole

Easy Crock Pot Posole
Mark Boughton/ styling: Teresa Blackburn
  • Yield: 6 servings


3pounds pork roast (shoulder roast or Boston Butt), trimmed
2large 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
1/2teaspoon dried oregano leaves
8 garlic cloves, minced
2 (15-ounce) cans white hominy, undrained
2 1/2tablespoons 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

Nutritional Info *per serving

  • Calories 510
  • Fat 17g
  • Cholesterol 150mg
  • Sodium 1230mg
  • Carbohydrate 30g
  • Fiber 5g
  • Protein 52g