Slow Cooker Shortcut Red Posole

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.

Course Soup

Cuisine American

Prep Time 10

Cook Time 7

Total Time 7 10

Servings

Calories 104kcal

Author Toni Dash

Ingredients

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

Instructions

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.

Notes

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.

Nutrition