Posole For The Crock Pot Recipes

POZOLE IN A SLOW COOKER

Pozole in a Slow Cooker image

Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.

Provided by Isabel

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 8h55m

Yield 12

Number Of Ingredients 13

Ingredients

2 pasilla chile peppers - stems, seeds, and veins removed
2 ancho chile peppers - stems, seeds, and veins removed
2 guajillo chile peppers - stems, seeds, and veins removed
water, to cover
1 teaspoon cumin seeds
2 cloves garlic
½ white onion, chopped
5 Roma tomatoes, chopped
1 (3 1/2) pound pork shoulder, cut into several large pieces
salt to taste
2 bay leaves
4 cups chicken stock
2 (15.5 ounce) cans white hominy, rinsed and drained

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.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 13.6 g, Cholesterol 52.4 mg, Fat 13.6 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 4.7 g, Sodium 426.6 mg, Sugar 2.5 g

SLOW-COOKER PORK POZOLE

Slow-Cooker Pork Pozole image

When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. -Genie Gunn, Asheville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 3h10m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 can (10 ounces) green enchilada sauce
2 medium carrots, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon salt
1 pound boneless country-style pork ribs
Lime wedges and minced fresh cilantro
Corn tortillas, optional

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.

Nutrition Facts : Calories 223 calories, Fat 8g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 991mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.

CROCK POT POSOLE

Crock Pot Posole image

There are so many versions but none easier than this. I usually get it ready the night before and refrigerate overnight. Before going to work, I take it out and plug it in. Dinner is ready when I get home. You might want to adjust the amount of chili and seasonings for personal taste. Serve this with corn or flour tortillas.

Provided by PaulaG

Categories Stew

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 -1 1/2 lb country-style pork ribs, boneless
1 medium onion, chopped
1 (29 ounce) can white hominy, drained (Posole)
1 (14 1/2 ounce) can diced tomatoes
2 -3 cups chicken stock
2 garlic cloves, minced
1 (4 ounce) can chopped green chili peppers
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon cumin

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.

Nutrition Facts : Calories 299.7, Fat 11.3, SaturatedFat 2.2, Cholesterol 58.4, Sodium 843.3, Carbohydrate 28.9, Fiber 4.9, Sugar 7.3, Protein 20

POSOLE FOR THE CROCK POT

Posole for the Crock Pot image

This is a very fast and easy dish, perfect in cold weather, as it warms you up with temperature and spice. Posole is traditionally eaten in New Mexico on Christmas Eve.

Provided by PainterCook

Categories One Dish Meal

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (40 ounce) can mexican-style hominy
2 (14 1/2 ounce) jars diced tomatoes
1 lb pork stew meat
1 large onion, chopped coarse
1 (7 3/4 ounce) can red chili sauce
2 garlic cloves, pressed
1 (4 ounce) can green chilies, diced
1 fresh jalapeno pepper, diced
1 dried red pepper

Steps:

Brown the pork in a skillet with just a little vegetable oil before adding.
Do not drain the hominy or the tomatoes. Put all the ingredients into the crock pot and set it on low and let it cook for at least 6 hours. Do not lift the lid! (This dish is even better the next day).
I serve this soup/stew with homemade tortilla chips, a dollop of plain yogurt, and chopped fresh cilantro.

Nutrition Facts : Calories 205.8, Fat 9.8, SaturatedFat 3.3, Cholesterol 47.7, Sodium 337.5, Carbohydrate 13.4, Fiber 2.6, Sugar 7.2, Protein 16.7

SLOW-COOKER POSOLE

Slow-Cooker Posole image

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.

Provided by Jules

Categories Meat and Poultry Recipes Pork

Time 6h55m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
½ cup green chilies, diced
4 cloves garlic, minced
½ teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
¼ cup cilantro, chopped
½ teaspoon salt

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.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 25.7 g, Cholesterol 39.8 mg, Fat 7.7 g, Fiber 4.4 g, Protein 16.8 g, SaturatedFat 1.9 g, Sodium 670.5 mg, Sugar 3.7 g

POZOLE - CROCK-POT

Pozole - Crock-Pot image

This fabulous soup recipe is quick and easy to make. Be sure to top it with sour cream, tortilla chips, guacamole or chopped avocados, and salsa

Provided by Porfavorcorona

Categories Pork

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 anaheim chilies
1 lb boneless pork loin roast
1 onion, chopped
4 garlic cloves, minced
2 (15 ounce) cans hominy, drained
4 cups water
1 (4 ounce) can diced green chilies, undrained
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon dried oregano
pequin chile, if desired

Steps:

Roast Anaheim chiles under a broiler or over a gas flame until skin is charred.
Place in paper bag and let steam for 10 minutes.
Peel off skin, cut chiles open and discard seeds and membranes; coarsely chop.
Cut pork into 1" cubes and place in 4-5 quart slow cooker with all remaining ingredients except Pequin chiles; stir well.
Cover and cook on low for 6-8 hours or until pork is tender.
Garnish with pequin chiles, sour cream, tortilla chips, and chopped avocado.

Nutrition Facts : Calories 259.9, Fat 8.1, SaturatedFat 1.5, Cholesterol 48.4, Sodium 996, Carbohydrate 27.2, Fiber 5.5, Sugar 5.3, Protein 19.6

POSOLE (CROCKPOT)

Posole (Crockpot) image

This is too easy--an emergency meal -- keep pork (better thawed, if frozen need to add extra time for cooking) and posole in freezer and put in the crockpot and then dinner is done when the game is over -- just add seasoning and dinner is done! Can't get any easier than this! Adapted from local newspaper

Provided by ellie_

Categories Pork

Time 4h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb pork stew meat, cubed
1 lb frozen posole
salt
pepper
marjoram
2 teaspoons chili powder
1 teaspoon cumin, ground
8 cups water (less for a thicker soup)
red chili sauce (or salsa)
sour cream (optional)

Steps:

Place pork and posole in crockpot.
Add water and spices.
Cook on low for 4 hours.
Top with sour cream and salsa.

Nutrition Facts : Calories 78.9, Fat 5, SaturatedFat 1.7, Cholesterol 23.8, Sodium 34.6, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 7.6

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Posole For The Crock Pot Recipes

POZOLE IN A SLOW COOKER

Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.

SLOW-COOKER PORK POZOLE

When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. -Genie Gunn, Asheville, North Carolina

CROCK POT POSOLE

POSOLE FOR THE CROCK POT

This is a very fast and easy dish, perfect in cold weather, as it warms you up with temperature and spice. Posole is traditionally eaten in New Mexico on Christmas Eve.

SLOW-COOKER POSOLE

POZOLE - CROCK-POT

This fabulous soup recipe is quick and easy to make. Be sure to top it with sour cream, tortilla chips, guacamole or chopped avocados, and salsa

POSOLE (CROCKPOT)

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