Slow Cooker Pork Posole
Slow Cooker Pork Posole is an easy dish to make on chilly Fall and Winter days. It’s packed with shredded pork and traditional Mexican flavors for a hearty and delicious meal!
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Growing up, trips to my grandparents’ house in upstate South Carolina were a time for celebration. My mother has 3 brothers, so that meant 3 crazy uncles to play with whenever we’d make the trip up from Charleston. Take our family and add in grandparents, cousins, uncles, aunts, a couple cats and two dogs, and you’ve got yourself a party! Family meals were pretty much what you might imagine, too. All of the adults sat at the main table while us kids sat at smaller card tables set up in a side room. I got to be at the “big kids” table, though, so that was always exciting!
In the summer, these family gatherings always involved a huge plate of fried crappie that I had likely caught with my grandpa the day before. He loved to fish, and I loved to go with him. (But I did make him take the fish off the pole once I caught ’em. Hah!) And in addition to the fried fish, my grandpa always had a bowl of white hominy. I had no idea what hominy was back then, and in true little kid fashion, I didn’t want to try it. It looked like a bowl of kinda mushy stuff, and therefore I had no interest in it. If only someone had told me that hominy is related to corn, then I probably would’ve dug in!
Hominy is made from dried corn that has been soaked in an alkaline solution that loosens the hulls from the kernels and softens the corn. As a result, cooked hominy is much larger than just kernels of corn. Dried hominy is often ground up to make hominy grits. My love for grits is well-established, so I should’ve realized that hominy is related to grits. In Mexico, dried hominy is also ground up to make masa. Masa is similar to cornmeal, except masa will actually form a dough when water is added. (This is thanks to the chemical process that takes place when corn is transformed into hominy.) Masa is a key ingredient for corn tortillas, tamales and other classic Mexican dishes. And we owe these tasty ingredients to hominy…at least in its dried form.
But back to hominy before it gets dried. Hominy in this form is larger than corn kernels, and it’s a bit chewy. Chances are you’ve walked by cans of hominy in the vegetable aisle in the store. You might have even picked up a can at some point. And that can might have slowly migrated to the back of your pantry where it’s hanging out with some soup and peas. Pull that hominy out because it’s a key ingredient in making this Slow Cooker Pork Posole!
Slow Cooker Pork Posole
Slow Cooker Pork PosoleI’ve heard posole described as Mexican chili. Not only is posole a thick soup or stew, but there are thousands of variations out there. In a way, posole is the soup version of that family recipe for chocolate chip cookies. Everyone has their own version, and all start with hominy (or at least they should!). After all, the translation of posole (sometimes spelled pozole) is literally ‘hominy.’ This Slow Cooker Pork Posole is perfect for chilly Fall days. It’s packed with flavor. It’s got a little bit of heat. And it’s chock-full of hominy and shredded pork. Seriously, if a bowl of this Slow Cooker Pork Posole doesn’t warm you up, I don’t know what will!
One of the things I love about this Slow Cooker Pork Posole (and most slow cooker meals in general) is that it’s literally a ‘open cans and dump’ type of recipe. Sure, you could start with dried hominy or make your own enchilada sauce, but I don’t have time for that! Instead, I just grabbed a couple cans of hominy, enchilada sauce, green chilies and chicken stock. Add in some spices and herbs, and then let that slow cooker do the rest of the work. But be warned: when you walk in the door later, your stomach will likely start to growl!
I hope you enjoy this Slow Cooker Pork Posole as much as we do. And if you make a batch of it, stop back by and let me know what you think! Cheers, friends!
Looking for other tasty slow cooker meals? Check out these recipes, too!
Slow Cooker Hawaiian Pulled Pork Sliders
Slow Cooker Carnitas Quesadillas
Slow Cooker Pork Posole
Ingredients
- 1 Tbsp olive oil
- 1 2-2½ pound boneless pork loin (or 2 1-1¼ pound loins)
- 2 10-oz. cans red enchilada sauce
- 2 14.5-oz. cans low-sodium chicken stock
- 2 15.5-oz. cans white hominy, drained and rinsed
- 1 white onion diced
- 2 4.5-oz. cans diced green chilies, undrained
- 1 Tbsp minced garlic
- 2 tsp dried oregano
- 2 tsp ancho chile powder
- 1½ tsp ground cumin
- 1 tsp kosher salt
- ½ tsp smoked paprika
- {garnish} ¼ cup fresh cilantro chopped
- {garnish} ½ cup feta cheese crumbled
- {garnish} radishes sliced
- {garnish} limes sliced
Instructions
- Using a large skillet, add olive oil and place over medium-high heat. Once hot, add pork loin and cook for 2-3 minutes per side. Transfer pork into slow cooker.
- Add all remaining ingredients except for garnishes (enchilada sauce, chicken stock, hominy, onion, chilies, garlic, oregano, chile powder, cumin, salt and paprika); cover and cook on low for 6-7 hours.
- Using 2 forks, shred and chop pork; stir until well combined.
- Divide into bowls and top with chopped cilantro, feta cheese, sliced radishes and a squeeze of fresh lime juice.
Ahhhh – the big kid’s table. I remember those days too 😉 I don’t think I’ve ever had hominy, though I do love all things corn, especially grits! I will have to keep my eyes peeled next time I’m at the grocery for hominy cause I would love to try this. It’s just starting to get a little cooler and I’ve been so in the mood to use my slow cooker. Love that this one is open cans and dump. So little effort, but lots of flavour. And I bet it smells absolutely wonderful! Happy Monday, David 🙂
I remember it being such a big deal to sit at the big kid’s table! Ah, the little things in life, right? 🙂 So definitely give hominy a shot, Dawn. After all, it’s related to grits…and grits are awesome! Thanks so much, my friend. Hope your week is off to a great start!
This looks like a hug in a bowl! It’s still solidly in the 100s here but we’re supposed to have storms the next couple of days and I’ve been thinking it’s time to start making some soup–you couldn’t have better timing posting this :). PS, I’m making that shrimp and grits next time I visit my parents. My mom and I LIVE for grits!
100°!? Seriously? You live in the Sahara I think. It’s been warmer than usual here, too, but that means mid 80’s. Although it looks like a break to traditional chilly Fall weather is on the horizon…and that means more soups! Also, those shrimp & grits = all time favorite. I hope you enjoy ’em, Kelsie!!
One of our favorites. And you’re right, that welcoming smell can’t be beat. That little bit of heat makes it as popular here as chicken soup when someone’s under the weather too. But I’ll confess, I use a dutch oven in a low oven (the slow cooker died years ago and I never replaced it), and probably cotija or queso fresco for the cheese. Otherwise, I think we’re on exactly the same page. Salud!
You know, I used to solely use the Dutch oven in a low-heat oven, too, Bill. And sometimes I still do. Our slow cooker had died years ago, and I didn’t replace it until Robbie was born. I have to admit, though, that it’s nice to just plug it in and walk away. The Dutch oven is still my preferred method if we’re just sitting around the fire all day…but those days don’t happen as much with a toddler! 🙂
Oh, and cotija/queso fresco. Excellent suggestion! I learned years ago (when making Mexican Street Corn) that I can’t get either of those up here…and feta is a surprisingly close substitution. Gotta make do with what you’ve got, right? Thanks, my friend!
Just open cans and dump! That’s totally doable in the morning, especially when it means coming home to delicious smells and a cooked meal! This soup would satisfy my whole family and that always makes me happy! 🙂
Posole really is a tasty (and different) soup, Kathy! There’s something to be said for the classics, but I also love going into the kitchen and trying something new. Hominy was new to me, and I’ve gotta say that I’m a fan now. Give it a shot!
Hello David ! I read your posts with special attention: there is something to learn every time and since English is a foreign language to me I learn at least one word every time. Word of today is “posole”. To make long story a short one, I have decided to order some and make this beauty. Thank you 🙂
Ah, well thank you so much! I take pride in putting a fun story into each post…or at least I try to make it fun. I mean the recipe is the main star, but it’s just more interesting to wrap a fun story in there if I can. 🙂
So Posole is actually a Spanish word, but it’s become common in English, too. Technically, ‘hominy’ is the English word, but ‘posole’ is seen often. Either way, I hope you enjoy this one! It’s a fun recipe, and I’m honored that you ordered some! Cheers, my friend!
Oh this look so comforting and delicious!!!
Thank you so much, Sheenam! We’re heading into the chilly Autumn weather here in the States, and that means comforting soups and stews are on the menu. 🙂
Hi David! I had never had hominy until a few years ago when my sister in law made posole the day after Thanksgiving using leftover turkey. I don’t know as I’d want hominy as a side dish. This version sounds really good! I love how the whole house gets “perfumed” when something like this cooks all day! This is my idea of a perfect meal!
What a fun idea to make posole out of leftover turkey! The shredded pork in here was tasty, but I could see turkey working, too. I’ll have to keep that in mind! Just keep this one in mind for when the weather starts to turn a bit chilly down there…I imagine that’s coming soon, right? I mean you are up in the mountains after all!
Ooooh, I love POSOLE! One of my favorites! Thanks for the slow-cooker recipe, I appreciate that! I remember the big kids’ table. I was often in the big kids group, too! It was always fun with the cousins! Pinning this for later!
It was such a big deal to be at the big kids’ table! Looking back, it’s kinda funny…but that was the highlight of the family gathering for me. Posole is quite delicious, and it’s fun to have a slow cooker version. Life is a wee bit busy here chasing a toddler around, so I appreciate the slow cooker now more than I ever did before! 🙂
Such fun childhood memories, David! Sounds like you have a wonderful family.
It’s finally chilly out and this pork posole is just the kind of warm, comforting food I’m craving. And bonus points for it being easy to assemble AND made in the slow cooker!
It really was fun growing up down there in South Carolina. From the rambling fields where my grandparents lived to the small, cobble-stoned streets around our house in Charleston…it was just a unique experience! Of course, I didn’t know it was unique until I grew up and looked back on those days.
But, yes, a good posole is perfect for these chilly days! We’ve been running a bit warm here, but I see some good Autumn days in the forecast. The kind of days that just beg for a bowl of posole! 🙂
You’ve just introduced a couple of new words to me (Not that I’m going to remember them though). Posole, hominy… I’ve actually never tried grits either. But since I do love polenta, I must like grits as well. Anyway, enough linguistic stuff; let’s eat this delicious soup. I’ve never tried adding cornmeal products into soup, but the idea sounds great! This soup is a quintessence of hearty autumn meal. It’s a bit too hot for this food now, but in a couple of weeks it will be a perfect meal.
Ben! You have to remember these new words. It’s a requirement. And technically it’s just one word since posole and hominy mean the same thing! You can remember one word, right? 🙂
We’ve been warm here lately, too…unseasonably warm. But the 10-day forecast is showing some rather chilly Autumn days on the way, and that’s when a recipe like this really shines! Give it a shot. And see if you can find a can of hominy in the stores up there!
We also had a kids table in Germany and we always had a lot of fun. I have never cooked with hominy but your soup looks delicious and easy to make. I have to try it,
Definitely put hominy on the list of ingredients to play with, Gerlinde. Like you, I had never used it before making posole. I’d seen my Grandpa eat hominy as a side dish, and that just didn’t call to me. (Maybe I’d like it now that I’m older??) Either way, I know I like it in posole! 🙂
I like recipes where you can open cans and dump in, it makes it nice an easy. Wow, this pork posole sounds great for a chilly day.
This posole really is great for a chilly day, Dawn! I loved the shredded pork version, but Dorothy suggested using leftover turkey from Thanksgiving…and that would work, too. Yum!
Looks like a tasty dish! And thanks for sharing some of those childhood memories. Speaking of which, if you still have family down in South Carolina, I do hope they were too affected by the hurricane… !
Thanks, Frank! I don’t have much family left in the Carolinas, but everyone is doing well. Hurricanes are tough, and I always feel a sense of longing when I see hurricane coverage on tv. Is that strange? There’s just something about the way a community comes together after a hurricane. After Katrina and Rita back in ’05, I met neighbors I’d never talked with before. We actually shared meals together as a way to use up our food before it spoiled…and it was such a unique experience. Anyways, enough rambling! I appreciate you stopping by, my friend!
Posole, what memories that brings back. I used to eat at a particular Mexican joint just outside Austin and they always had Pesole and Menudo. Pesole was always my first choice and it was served with half a ripe avocado on top. As for hominy, we had it often growing up, fried in bacon grease. We don’t get hominy over here so I’ve use chickpeas when making Posole. It’s OK but not the real deal. Thanks for the memories David.
Hominy fried up in bacon grease? I haven’t heard of that one before, but then again I’m relatively new to hominy. It sounds delicious! I’m heading to Austin in a couple of months to visit my Dad, and I might just have to seek out some posole while I’m down there. Yum!
Down here in the south, I’ve heard about hominy but in my 20+ years of living here, I have yet to try it. David, if not for your post, I’d still not have a clue as to where it came from or where it went! I’m in Kansas City right now, but as soon as I get back to Athens I’ve gotta go find me a can of hominy and put it to use – the stew or gravy part of this posole you have looks so hearty and flavorful!
I’m like you, Shashi! I knew about hominy because my Grandfather would eat it when I’d visit…but it looked like a bowl full of mush. Now I know better! And hominy in posole? It’s a requirement! Definitely put this on the radar for when it gets chilly in Athens…if that ever happens. Haha! Safe travels, my friend!
Wow, what a comforting bowl of food! All of those warming spices with the pork, oh my. I haven’t experimented too much with hominy, but I’m inspired to now. (I remember the kids table! 😀
Comforting is right, Valentina! And thanks to the slow cooker, this one is super easy, too. So I’m not too experienced when it comes to hominy, either, but I’ve gotta say that it’s moving up my list after making this posole. It’s a fun addition! Thanks so much, my friend! 🙂