Crock Pot Posole Recipe Pork Recipe Cards

PORK POZOLE

Steps:

• Season pork with salt and pepper. Heat oil over medium-high heat in 6-quart saucepot and brown pork. Transfer to a large bowl and set aside. Reduce heat to low and add onion and stirring occasionally, cook until softened, about 4 minutes. Add garlic, cumin, oregano, and smoked paprika and cook until fragrant, about 1 minute. Return pork to saucepot with its juices. Stir in chicken broth, tomatoes, and hominy and bring to a boil over high heat. Reduce heat and simmer covered until pork is tender, about 45 minutes.

NEW MEXICO POSOLE RECIPE WITH PORK (PORK POZOLE VERDE)

Steps:

• If using dried posole, soak overnight in enough water to cover by two inches. If using frozen hominy you don't need to soak overnight.
• Cut pork roast into large bite sized chunks. Remove excess fat as you cut.
• Heat a 6 - 7 quart soup pot, or Dutch oven over medium high heat. Once the pot is hot, add the oil. Once the oil is shimmering, add pieces of pork. Don't over-crowd and sear in batches. Searing both sides. As you sear, remove the pork to a plate and continue with remaining pieces of pork.
• Add all of the browned pork back into the soup pot. Add remaining ingredients. Add more water or broth if needed to cover all the ingredients.
• Bring to a boil, turn down heat to a simmer and cover with a lid, leaving lid ajar.
• Cook on low for 2 - 3 hours or until pork and posole are tender. If using canned Hominy, add the drained hominy once the pork is tender. Simmer for another 15 minutes.
• Remove chile pods and bay leaf. If you want to take the time. Place cooked chile pods into a grinder, along with 1/4 cup of the broth. Grind to a smooth consistency and return to the soup.
• Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.

SLOW-COOKER PORK POZOLE

Steps:

• In a 3- or 4-qt. slow cooker, combine the first nine ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender., Remove pork from slow cooker. Cut pork into bite-sized pieces; return to slow cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.

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.

SLOW COOKER PORK POSOLE

Steps:

• Preheat a 5- to 6-quart slow cooker on high until warm, about 20 minutes. Season the pork with salt.
• In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the pork to the skillet and cook, turning as needed, until the pieces are browned on all sides, about 8 minutes. Transfer to the slow cooker.
• In the same skillet, reduce the heat to medium-low and heat 1 tablespoon oil. Add the onion, garlic, and chili powder and sauté until softened, about 6 minutes.
• Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer everything in the skillet to the slow cooker along with 2 cups broth. Cover and cook until the meat is very tender, 4 hours on high or 8 hours on low.
• Using tongs or a slotted spoon transfer the pork to a large bowl and, using 2 forks, shred the pork. Return the pork to the slow cooker and stir in the hominy. Stir to combine and to warm the pork. Season with salt to taste.
• Serve the posole with avocado, radishes, tortilla strips, and lime on the side for each person to add as desired.

PALEO POSOLE

Steps:

• Turn the Instant Pot to the saute mode. Place the oil in the bottom. Season the pork with salt and pepper and sear 3-4 minutes per side until a nice crust forms.
• Add in the onion and garlic and saute for 2-3 minutes. Add in the remaining spices and cook a minute longer.
• Pour in the green chiles, broth, and water. Cover and set to high pressure for 60 minutes. Make sure the venting level is closed.
• When the 60 minutes is up let the pressure come down naturally. Shred the pork with a fork and add it back to the soup. Divide between 4 bowls and top with desired toppings.

CROCK POT POSOLE

Steps:

• Cube ribs and brown pork in lightly oiled skillet. Add onion and saute until limp. Drain fat.
• Combine pork, onion and remaining ingredients in crock pot.
• Cook on low heat for 5 hours to 6 hours.

EASY RED POSOLE FOR THE PRESSURE COOKER OR CROCK POT

Steps:

• Set an electric pressure cooker on the saute setting and add the oil. When oil is hot, add the pork, onion, garlic, salt, chili powder, oregano and paprika. Saute until meat is browned, about 10 minutes. Turn off heat.
• Add enchilada sauce, green chiles (undrained) and chicken broth, and stir to blend. Place the lid on the pressure cooker and cook using the soup setting, or cook on high pressure for 15 minutes. Release pressure using a natural pressure release.
• When pressure is released, remove the lid and add the hominy. Select the saute setting and simmer the soup for 10 minutes to heat through. Add the lime juice and cilantro.
• (Optional) Saute the pork, onions and seasonings as directed above, using a heavy-bottomed pot. Transfer to slow cooker.
• Add enchilada sauce, green chiles and chicken stock, and stir. Cook on low 6-8 hours.
• Add hominy and cook an additional 30 minutes until heated through. Add lime juice and cilantro.

CROCK POT POSOLE

Steps:

• 1. Combine all ingredients in the crockpot and cook on high 4-6 hours until meat is tender. Add more salt and chili powder if needed.
• 2. Garnishes should be on the table and can include: Shredded Cabbage, Cilantro, diced avocado, fresh lime wedges and Queso Fresco or sour cream, as well as warm tortillas, grilled jalapeno's or even sliced radishes.
• 3. * Sometimes I use Pacillo blend chili powder for the flavor and heat. I get my chili powders in the Mexican food section in the small cello packages...