How to make Mexican chipotle pork posole (video)

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If the only pork you use your slow cooker for is for pulled pork or pork chops, you're missing out. Warm up with a flavorful soup made of pork loin and hominy, a variety of corn used to make grits. (If you've never seen it before, you can usually find it canned at your local grocery store.)
This recipe is simple and can be modified to add your favorite vegetables. The real heart of the flavor comes from the chipotle peppers. It adds a smokey warmth without too much heat.
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Slow cooker Mexican chipotle pork posole
Preparation Time: 10 Minutes
Total Time: 7 Hours
Serves: 8
Ingredients
1 tablespoon olive oil
1 (2.5 lb) boneless pork loin roast, cut into small cubes
1 (7 oz) can chipotle peppers (use the sauce only)
2 (15.5 oz) cans white hominy
1 med. white onion, sliced
4 cloves garlic, minced
2 bay leaves
1/4 cup cilantro, chopped (plus extra for garnish)
1/2 teaspoon salt
1 lime
Directions
1. Heat the olive oil in a skillet over high heat. Add pork and cook until meat is browned on all sides, about 4 minutes. Pour in only the sauce from canned chipotles, and cook for another 2 minutes.
2. Place the meat in a 6-quart slow cooker. Top with the hominy (include all the juice), onion, garlic, and bay leaves. Pour in enough water to fill the slow cooker.
3. Cover, and cook on High for 6 hours.
4. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
5. Top with cilantro, and the juice from 1/4 of lime.(Other traditional garnish include shredded cabbage, avocado and corn tortillas.)
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