Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.

Slow-Cooker Posole

canola oil

pork

(14.5 ounce) cans enchilada sauce

white hominy, drained

onion, sliced

green chilies, diced

garlic,

cayenne pepper,

oregano

¼ cup cilantro, chopped

salt

Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.


Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.


Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.


I never thought about making pozole in the crockpot until I came across this recipe!  It's just as yummy cooked this way.  The only change was that I added some pieces of chicken to the soup - that is how we've always made our pozole, a mix of pork/chicken.  And I add a bit more fresh diced garlic since we love it.  We serve our soup in a big bowl, add a scoop of refried beans( it thickens the soup) and add condiments - chopped onion/green onion/chopped cilantro/a pinch of oregano/a twist of some lemon or lime slices to taste.  Delicious, filling, comfort food.  Serve all year - not just for New Year!

Knowing how to make traditional posole, I was skeptical of this recipe. I used chicken rather than pork because that's what I had. Being what I call a 'Throw Together' recipe (something you make from premade, usually canned seasoned items), this is really quite good. My entire family loved it. My father-in-law even duped my mother-in-law's dinner plans to stay for the soup (gotta love that!) and had several servings. I'd say, that makes this a pretty good recipe!! Thanks for sharing a much quicker version of this great soup!

This recipe was SO good! My husband is mexican and he loved it! The only thing was that it needed a little more salt, but other then that, it was great!

WOW!  This soup is fantastic.  I made a few changes based on other postings.  I only added a cup and a half of water, 1/4 teaspoon of cayenne, 1/4 teaspoon of cumin (instead of 1/2 teaspoon cayenne), mild enchilada sauce (still very spicy), only 1 and a half cups water, and 1/2 cup of cilantro.  When I served it, I served it with lime and chili refried beans, cheese, sour cream, and chives.  I am from Santa Fe New Mexico and have had many versions of Posole, and I think this is the best!  Thank you for the recipe.

To sum things up, I'm a white girl and my husband is Mexican. He's used to his mom's pozole, so I was nervous about making this. To my surprise, he loved it! Even called is family to say how good I can make pozole. Next time I may leave out the onions. It added to the flavor, but the onion slices aren't traditional and threw us off a bit. I also made this a little more simpler by eliminating the step of cubing the meat. I added a whole pork loin.  It falls about eventually, so I didn't see the need for cutting it. I also added more hominy and a packet of Goya Sazon seasoning (that stuff is great in/on almost everything, it's a secret ingredient I use often).

I usually make Posole from scratch and was pleasantly surprised that this "throw-together" version turned out so well. I would recommened cooking it the day before so that the flavors blend and soften. I used chicken broth and chicken and servered over shredded cabbage. I served with traditional accompaniments: lime wedges, radishes, cabbage, dried oregano and chili sauces. It really turned otu great! I did use a "gourmet" brand enchilada sauce from our upscale neighborhood store. Next time, I'll try it with green enchilada sauce. 

Quick and easy. I used a powdered enchilada mix that adds tomato paste and water. It doesn't seem as spicy to me and easier on the kids.  I don't recommend adding the extra water. Mine was too watery for me. And next time I think I will add the hominy more towards the end so that it stays firmer. 

This is excellent. I made it with homemade chicken stock instead of water. Otherwise I followed the recipe. I recommend using mild or medium spicy enchilada sauce. I used spicy hot and it was way too spicy.

This was very tasty. I used both green and red enchilada sauce. I agree that you don't need all the water. I added a can of corn and a can of pinto beans to reduce the "soupiness"..thus adding more flavor. I served it over brown rice with shredded cheddar cheese on top. This is better than any I've had in the Santa Fe restaurants.

I love posole but this recipe is not the original one how to make posole you also need pork neck bone and you don't use enchilada sauce at all you use chille colorado and chile pasilla. I did make this recipe and did not like maybe because I make...

See how to make a traditional Mexican posole in your slow cooker.

slow-cooker posole

Prep Time: 20 minutes

Cook Time: 6 hours, 35 minutes

Total: 6 hours, 55 minutes

Servings: 8

Cost: $5.79 /serving

Author : Jules

Ingredients

Instructions

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