I remember the first time I had posole. My mother-in-law had made a huge pot of it with trays of shaved cabbage and tiny white onions on the table beside it for garnishing our heaping hot bowls.
I’m not kidding when I say heaping- my suegra will pull out the big bowls and the big spoons for meals like this. Often times traditional Mexican posole has pieces of pork feet and odds and ends that give it a rich fatty flavor. But honestly my husband and I just pick out all the good pork meat. That really is the best part. My kids also love to dig to the bottom of the pot for the rich hominy. I mean what kid doesn’t like any type of corn really?
One evening after enjoying a really good pot of posole at my in-laws I asked my father-in-law what exactly was in the soup to make it so full of flavor. He told me often times a little bit of vinegar and orange juice will soften the meat, and combined with the chile, it provides a smooth mellow broth.
I also noticed that this technique cuts slow cooking time in half. The pork was tender in only four hours on the low setting. I made a huge pot of this the day after New Year’s when the new year called for comfort, health, and a budget friendly meal with leftovers lasting a week.
I made half of it in the crockpot and transferred it to a huge stockpot to serve 20 people. I have adjusted this recipe to serve 10 people and make the entire thing in the crockpot. With just a short browning period on the stovetop and the chile made in the blender, you’ll have a huge pot of posole in just about six hours.
This a perfect autism recipe. It is PACKED with protein, GFCF and full of healthy grains. Kids love it!
Please let me know what you think!
This recipe serves 10
Slowcooker Pork Posole
Prep Time: 30 minutes
Cook Time: 5 hours, 30 minutes
Total Time: 6 hours
Number of servings: 10
Per Serving 418 calories
Fat 23 g
Carbs 29 g
Protein 23 g
Weight Watchers PointsPlus®: 11
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 2 1/2 lbs pork shoulder or butt, cut in large chunks, fat removed
- 12 cups water, divided
- 1/4 large yellow onion
- 3 cloves garlic
- 1 Tb apple cider vinegar
- 1/2 orange, juiced
- 2 bay leaves
- 1 Tb salt
- 1/2 tsp garlic powder
- 1/2 tsp allspice
- 1/2 tsp pepper
- 1/2 tsp menudo seasoning
- 1 Tb canola oil
- 52 oz white hominy, drained
- 2 tsp additional salt to taste
- 6 ancho or guajilla chiles
- 2 small tomatoes
- 3 cloves garlic
- 4 cloves allspice
- 3 peppercorns
- 1/2 tsp menudo seasoning
- 1 tsp salt
- 1 1/2 cups water
- half head cabbage, shredded thinly
- 1/2 white onion, minced or diced finely
- 1 lemon, sliced
- Hot sauce
For the Red Chile
For the Garnish
- In a small bowl combine the salt, garlic powder, allspice, pepper and menudo seasoning. Rub onto the pork pieces. In a large skillet set over medium heat, brown the pork pieces in the canola oil, about 5 minutes.
- Transfer the browned pork, garlic cloves and onion to a slow cooker. Add the vinegar. Squeeze the orange juice over the pork and drop the orange half in the pot. Add two bay leaves and pour the 6 cups water over the top. Cover and cook on low heat for 4-6 hours until pork is tender.
- An hour before the pork is done, place the guajilla chiles and tomatoes in a sauce pan. Cover with water. Place lid on pan at a tilt, bring to a boil, then reduce heat and simmer until chiles are tender, about 20 minutes. Remove the lid and drain, reserving 1 1/2 cups of the cooking liquid. Add more water if the liquid evaporated too much.
- In a blender, combine the remaining chile ingredients, except the reserved water. Add the chiles and tomatoes and enough cooking water to blend. Vent the blender lid to prevent steam burns. Pulse the chile ingredients until smooth, adding the remaining water halfway through and blending completely.
- Drain the hominy and spoon into the slow cooker with the pork soup. Using a wire strainer, pour the chile through the strainer into the soup, pushing the chile with the back of a spoon to get all the chile sauce out. Add the remaining water, up to 6 cups. Stir the soup. Season to taste. Cover the slow cooker and cook another 30 minutes until heated through.
- Remove bay leaves and serve ladled into bowls. Garnish with shredded cabbage and minced onions. Squeeze lemon slices and add a dash of hot sauce, if desired.