Recipe: Perfect Crockpot Posole Soup

Cooking beef with easy and tasty.

Crockpot Posole Soup. I grew up with a Mexican step family and for that I am really glad because I had the opportunity to grow up with a Mexican grandma who cooked and showed us (the girls at least…that was just her way) how to cook. Place all ingredients except hominy and garnishes into the slow cooker. Heat the canola oil in a skillet over high heat.

Crockpot Posole Soup Serve the soup topped with the avocado, cilantro, cheese, and lime wedges. Chef's Notes Tip: Cut down on grease in the broth by trimming the pork fat before cooking. Slow cooker posole is new to my culinary library, but like many slow cooker recipes, the sum is much more than its parts. You can have Crockpot Posole Soup using 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Crockpot Posole Soup

  1. Prepare 2 lb of Beef Chuck Roast.
  2. It's 5 cup of Water.
  3. It's 4 of Ancho Chiles (Seeds and Stems Removed) Can be found dehydrated and packaged this is what I used..
  4. You need 1 1/2 of Onion (Medium Sized; 1/2in Diced).
  5. Prepare 3 1/2 of Garlic Cloves (Good Sized).
  6. You need 2 tsp of Salt.
  7. It's 1/4 tsp of Cumin.
  8. Prepare 1 tsp of Mexican Oregano.
  9. You need 1/4 tsp of Black Pepper.
  10. You need 29 oz of Canned Yellow Hominy; Drained.
  11. You need 15 oz of Canned White Hominy; Drained.
  12. Prepare 1 can of Small Salsa Verde (Green Sauce).
  13. Prepare 3 of Avocados.
  14. Prepare 1 head of Cabbage.
  15. Prepare 1 bunch of Radishes.
  16. Prepare 3 slice of Lemons (Wedge Sliced).

Blend until smooth (about a minute or so) and add back to the crock, along with the Roast Meat. Oh my gosh this soup turned out amazing. I did take a lot of shortcuts. Used trader Joes roasted chicken pieces in place of pork, added a frozen lemon cube (that I had in freezer saved from juicing lots of lemons a few months back).

Crockpot Posole Soup step by step

  1. Add Water (Add a little extra if needed) and Beef Roast to the slow cooker, Cover on high for 3 hours..
  2. At the end of 3 hours, take out the Roast and add the salt, Mexican oregano, cumin, black pepper, Salsa Verde, ancho chiles, garlic,and onion to the water..
  3. Turn the slow cooker to low, cover, and continue to simmer on low for 3 more hours..
  4. Meanwhile, when the Roast is cool enough to handle, chop it up into regular-sized pieces and reserve it to add back to the soup later..
  5. After the 3 hours on low have elapsed, fish the chiles out of the broth and add them to a blender with a 1/2 cup of broth from the crock pot..
  6. Blend until smooth (about a minute or so) and add back to the crock, along with the Roast Meat..
  7. Lastly, Dump in your cans of hominy, season to taste (I added Garlic Salt to taste), cover, and let it all warm up another 20-30 minutes before serving. (Or until preferred heat temperature).
  8. For Garnish; Cut up the Avocados into long slices, Cabbage, and Radishes and put whatever you like on your soup bowl, Then top with a squeezed wedge of lemon juice. Enjoy! :).

Red posole (pozole) soup, a traditional Mexican stew, is a classic comfort food recipe made with dried chilis, pork, and hominy. Growing up, my mom always had a jar or two of hominy in the pantry. Having lived in Mexico to teach English for several years while my dad attended medical school, it was one of her favorite staples to keep on hand. Pork Shoulder is one of my favorite cuts of meat: economical, flavorful, and low-maintenance when it comes to cooking. It's especially handy for creating delicious slow cooker meals.