Best Posole Soup Slow Cooker Recipes

Slow Cooker Posole: Pork and Hominy Soup image

Provided by lesliecoy

Categories Stew

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 large onion, Diced
3 garlic cloves, Minced
2 jalapenos, seeded and diced
3 teaspoons cumin
1 1/2 teaspoons oregano
1/2 teaspoon black pepper
3 cups cooked pork (Like Carnitas & Reserved Juices From Carnitas)
1 cup roasted green chilies, diced
1/4 cup green chili salsa (Medium)
hominy, Drained And Rinsed
1 quart chicken stock
Tabasco sauce

Steps:

Melt butter over medium heat and add onion, garlic, jalapeno, and spices. Saute until veggies are soft.
Add vegetables in a slow cooker with pork, green chilies, salsa and hominy. Add reserved juices from the carnitas and stock to cover. Cover slow cooker and set on Low for 7 hours or High for 3 1/2 hours. Add tabasco to your taste and serve with desired garnishes.
If you prefer to do this stovetop, saute veggies as directed and combine everything in a large heavy pot. Bring the soup to a boil, lower heat to a simmer and cover. Simmer for 2 hours until flavors are well combined.

Nutrition Facts : Calories 112.7, Fat 6.1, SaturatedFat 3, Cholesterol 15, Sodium 330.5, Carbohydrate 10.1, Fiber 0.9, Sugar 4.2, Protein 4.9

POSOLE SOUP - SLOW COOKER image

Yield 8 People

Number Of Ingredients 11

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
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 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.