Crock Pot Posole Recipes

Steps:

• In a 3- or 4-qt. slow cooker, combine the first nine ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender., Remove pork from slow cooker. Cut pork into bite-sized pieces; return to slow cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.

Steps:

• Cube ribs and brown pork in lightly oiled skillet. Add onion and saute until limp. Drain fat.
• Combine pork, onion and remaining ingredients in crock pot.
• Cook on low heat for 5 hours to 6 hours.

Steps:

• 1. Combine all ingredients in the crockpot and cook on high 4-6 hours until meat is tender. Add more salt and chili powder if needed.
• 2. Garnishes should be on the table and can include: Shredded Cabbage, Cilantro, diced avocado, fresh lime wedges and Queso Fresco or sour cream, as well as warm tortillas, grilled jalapeno's or even sliced radishes.
• 3. * Sometimes I use Pacillo blend chili powder for the flavor and heat. I get my chili powders in the Mexican food section in the small cello packages...

Steps:

• Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in your crock pot.
• Cover and cook on low setting for 5-6 hours or on high setting for 2 1/2 to 3 hours.
• Stir in cilantro.
• Garnish each serving with low-fat sour cream, if desired.

Steps:

• In a skillet, sauté onion until soft (5 minutes), then add garlic and sauté for another minute.
• Cut pork into bite sized pieces; sprinkle with salt and pepper.
• Combine pork with hominy, chicken broth, sautéed onion and garlic, chili peppers, chili powder, and cumin in crock pot; mix thoroughly.
• Cover and cook on low for 4-6 hours.

Steps:

• Heat oil in a 6-quart crock pot, add pork, onion and garlic and cook until pork is browned. Drain excess grease.
• Add the water, chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, pepper and oregano, and cook over low to medium heat about 2 hours, stirring occasionally. After 2 hours, add more water if needed. Adjust seasonings if desired, and simmer 2 to 3 hours longer.

Steps:

• Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
• Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
• Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
• Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.