Posole is a soul-warming Mexican stew featuring hominy and pork in a savory broth. This shortcut slow cooker version will keep you warm all winter!
I love picking up recipes in my travels.
A cold weather favorite is Posole, that I was inspired to make at home after being caught in a Santa Fe, New Mexico snow storm!
Sipped in the coziness of our room by a roaring pinon wood fire, being snowed in didn’t seem so bad!
Immediately following the trip, I created a slow cooker shortcut recipe that remains a favorite recipe to take the chill out of a winter’s day.
What is Posole?
Posole (also spelled Pozole) is an authentic Mexican soup or stew recipe made from hominy (dried corn soaked in a mineral lime bath).
The word ‘posole’ actually translates to mean hominy.
Typically it is made with pork however some recipes call for chicken or both meats.
Like any recipe with historic roots, there are many versions and many ideas of what defines an authentic Mexican posole recipe.
Posole is usually served topped with multiple garnishes. Sliced radishes, avocado, shredded cabbage, onion, garlic and lime wedges to squeeze into the tasty soup are all common.
Ingredients in Posole
The ingredients in this recipe are simple and easy to prepare:
- Yellow Onion
- Pork Shoulder
- Garlic Cloves
- can mild Green Chilies
- White Hominy
- Yellow Hominy
- ground Cumin
- Jalapeno Pepper
- canned Red Enchilada Sauce (select a gluten-free option if needed)
- Low Sodium Chicken Broth
- Optional Garnishes:
- shredded cabbage
- radish slices
- small avocado cubes
- lime wedges
- shredded cheese
- fried tortilla strips
- pickled Jalapeno slices
Posole Recipe Timesaving TIPS
I always try to find shortcuts to make recipe preparation faster! Here are some I use for making this recipe:
- Chop the onion in a mini chopper. After use just place the chopper container in the dishwasher
- You’ll love this easy way to seed jalapeno peppers!
- I recently discovered frozen cubed avocado! It is harvested when ripe, peeled and cubed when frozen in a resealable bag. Remove the amount desired, allow it to thaw at room temperature and you are done! Perfect to use as a topping.
Authentic Posole Recipe Variations
Family lineages have made posole their way for generations, cementing it as a cornerstone in their culinary traditions.
In New Mexico, posole is a New Year tradition, treated very much like eating Hoppin’ John is in the south.
Posole has some classic variations all denoted by color:
- Red posole soup (the type I’m sharing today) is made using multiple chilies giving it an earthy red color and spicy flavor.
- Green posole uses green ingredients such as tomatillos, jalapenos or cilantro to still create a spicy broth however with a green color to the soup.
- White posole doesn’t include any green or red sauce.
A Posole Shortcut
I always tread lightly when creating a recipe for something so coveted and traditional as posole.
This recipe is made easier while retaining the classic flavors by adding a shortcut step!
I find it has the same deep-rooted flavors of serious chilies that I loved in the posole that I had in Santa Fe.
It can be difficult to find time to make everything from scratch, or to find specific chilies in some areas. This swap yields a delicious satisfying soup one won’t soon forget.
A Note on Spiciness
Though this posole version uses mild enchilada sauce it is still spicy.
I suggest adding hot sauce when serving if more heat is desired versus using hot enchilada sauce which risks it becoming too spicy for some diners.
How to Make Posole in a Slow Cooker
We love this slow cooker version in my household.
It’s easy and the long simmering of the ingredients creates an irresistible Mexican stew!
- Sprinkle the onions in the bottom of a large 6-7 quart slow cooker.
- Place the pork shoulder on top of the onions.
- Follow by layering the ingredients as noted in the ingredient list:
- green chilies
- white and yellow hominy
- jalapeno slices
- enchilada sauce, and
- chicken broth
- Cook on HIGH for 7 hours or until the meat is fully cooked.
- Remove the pork onto a plate or cutting board. Using two forks, shred the meat, discarding any pieces of fat, and return the pork to the slow cooker.
- Serve with garnishes.
Can Posole be Made Ahead of Time?
Yes it can be made ahead of time! The posole may be removed from the slow cooker, placed into a sealed container (allow to cool first) and refrigerated to allow flavors to deepen further before serving.
Simply reheat on the stovetop or microwave before serving.
More Easy Comfort Food Stew Recipes You’ll Love:
- New Mexico Green Chile Stew
- Cuban Instant Pot Beef Stew (Carne Con Papas)
- Shortcut French Cassoulet: a Peasant Stew You’ll Love!
- Sweet & Spicy Slow Cooker Beef Stew
If you’ve tried this Posole recipe please RATE THE RECIPE below!
Slow Cooker Shortcut Red Posole
Spicy posole soup has never been easier than making it in the slow cooker! The flavors simmer together over time for a delicious soup.
- 1 medium Yellow Onion , peeled and chopped
- 1 2-pound Pork Shoulder , trimmed of excess fat and string removed if tied
- 4 Garlic Cloves , peeled and diced
- 1 4-ounce can mild Green Chilies
- 1 25-ounce can White Hominy
- 1 15-ounce can Yellow Hominy
- ½ teaspoon ground Cumin
- 1 Jalapeno Pepper , seeded and sliced into thin rings
- 2 15-ounce cans Red Enchilada Sauce (select a gluten-free option if needed)
- 4 cups Low Sodium Chicken Broth
- Optional Garnishes: shredded cabbage , radish slices, small avocado cubes, lime wedges, shredded cheese, tortilla strips
In a large 6-7 quart slow cooker sprinkle the onions on the bottom and place the pork shoulder on top of them.
Then layer the ingredients as noted in the ingredient list: garlic, green chilies, white and yellow hominy, cumin, jalapeno slices, enchilada sauce and chicken broth. Cook on HIGH for 7 hours or until the meat is fully cooked.
Remove the pork onto a plate or cutting board. Using two forks, shred the meat, discarding any pieces of fat, and return the pork to the slow cooker.
Serve with garnishes. Note: the posole may be removed from the slow cooker, placed into a sealed container (allow to cool first) and refrigerated to allow flavors to deepen further before serving.
Though this version uses mild enchilada sauce it is still spicy. I suggest adding hot sauce when serving if more heat is desired versus using hot enchilada sauce which risks it becoming too spicy for some diners.
Originally published: May 3, 2016