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Tuesday, January 17, 2012

Domestically Disabled Post: Crockpot Posole

It was cold here on Monday and I wanted something warm to eat, but I didn't want to put much work into making it. Here is where my Mercedes of crock pots comes in handy. She is 5.5 quart red beauty and she can handle anything.
I whip out this bonita roja with excitement and decide I'm going to fall back on my trusty crock pot posole recipe. It's warm, spicy, yummy and perfect for the winter time. The recipe I use is really easy and leaves your house smelling amazing. I understand that there is the old fashion way of cooking posole, but the red beauty allows me to add ingredients and focus on other things.

Here is what you do:
  • Add Pork shoulder and chicken breast cut into cubes into crock pot
  • Add a box of low sodium chicken broth (I get mine from Trader Joes)
  • 1/2 a teaspoon of Salt, pepper, cayenne red pepper, and cumin 
  • 2 teaspoons of dried oregano
  • 4 cloves of garlic minced
  • A tub of Red Chile  or 2-14.5 ounce cans (I use Bueno Foods Frozen red chile from NM. keepin it local)
  • Set crock pot on high for 5 hours 
  • After 5 hours add 2 cans of hominy (drained)
  • Cook for another hour
  • Done! Yummy Posole! 
  • Don't forget to heat up some flour tortillas to go with this meal.
I usually add lime, onion and radishes to my bowl of posole before I eat it.  However, you can cook this recipe with a chopped onion if you like.
Also, I've heard you can substitute the meat for tofu, but I haven't tried that yet.

Enjoy! Buen Provecho!


  1. I have a tiny crockpot, so I'd probably use a lot less chile and broth if I was going to make this. I like my pozole with a lot of shredded cabbage, onion, lime and tostadas.

    1. Hey Cindy,
      Yes, it's super easy to modify this recipe. You can just pour the chicken broth until the meat is covered, and add as much chile as you like.
      I also like having my pozole with shredded cabbage. I forgot to add that in there. I think it's because I usually forget to buy it at the store.


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