Crock Pot Posole Recipe 425

SLOW COOKER POSOLE

Steps:

• Heat the oil in a 10- or 12-inch skillet or saucepan over medium heat. Season the pork pieces lightly with salt and pepper. Add the pork in a single layer and brown on all sides (may need to do this in batches so the pan doesn't get crowded - otherwise the meat steams instead of browning nicely). Transfer the meat to a 6- or 8-quart slow cooker.
• To the skillet, add the onions and cook on medium-low or medium heat until the onions start to soften, 2-3 minutes. Add the garlic and cook another minute or so. Transfer the onions and garlic to the slow cooker.
• Add the enchilada sauce, salsa verde, broth, green chiles, drained hominy, oregano, salt, and cayenne pepper. Give the mixture a good stir.
• Cover and cook on high for 6-7 hours (or low for 8-9 hours) until the pork is fall apart tender. Thin with broth, if desired, and heat through.
• Stir in the cilantro. Season to taste with additional salt and pepper, to taste. Serve with shredded cabbage, sliced avocado, fresh lime wedges, tortilla chips, shredded cheese, etc.

SLOW-COOKER POSOLE

Steps:

• 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.

CROCK POT POSOLE

Steps:

• Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in your crock pot.
• Cover and cook on low setting for 5-6 hours or on high setting for 2 1/2 to 3 hours.
• Stir in cilantro.
• Garnish each serving with low-fat sour cream, if desired.

POZOLE IN A SLOW COOKER

Steps:

• Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
• Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
• Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
• Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.

CROCK POT POSOLE RECIPE - (4.2/5)

Steps:

• *Posole tip: Put your dry Posole in a pot of water, add a whole lime's worth of juice and soak for a full day. This way your Posole will "pop" sooner. 1. Rub half of the red chile powder into the roast, then season with salt and pepper. Add chicken broth and spices. 2. Heat on low for 6-8 hours, until posole has popped and is tender. If you have soaked your posole first, you may only need to cook for 4-6 hours. 3. During the last few hours of cooking, it may be necessary to add the warm water or additional chicken stock; the dried posole will absorb the stock as it cooks. 4. In the pot, gently pull the pork roast apart into smaller pieces; it should shred at this point. 5. Salt the stew to taste, garnish with additional cilantro if desired and serve.