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Robust Slow-Cooker Pork Posole Recipe
Try this robust Slow-Cooker Pork Posole Recipe next time you have a craving for a flavorful, hearty and comforting Mexican stew!
This popular Mexican stew has a deep rich flavor and a warming heat from the earthy chipotles in adobo sauce. While canned chipotles are not typically used in a posole recipe, it’s a great shortcut in place of the hard-to-find dried ancho and guajillo chiles that must be toasted and rehydrated. This recipe may not be completely authentic, but it sure is tasty!
With three whole chipotles added to this recipe, this stew is not spicy-hot, just a little warm, in a good way. You can use more, or less of the chipotles in adobo to suit your taste, but I say bring the heat.
Once you use as many chipotles as you need for this recipe, flash freeze the remaining peppers for other recipes. I always have a bag of chipotle peppers in my freezer, which is a good thing! Be sure to add some adobo sauce to each one when flash freezing, it’s so good.
Slow simmering the pork creates a fall-apart tender texture and intensely flavorful bite.
The key to a fantastic Pork Posole recipe is to use the right cut of meat. Pork butt (or Boston butt) and pork shoulder are the traditional cuts of pork used in this recipe. You’ll need enough marbling of fat in the pork to create the signature fall-apart tender texture.
However you only need about 2 1/2 pounds of pork for this recipe. Most pork roasts found in our stores are 7, 8 and 9 pounds each, which is way more than we need for this recipe.
Instead of wrestling with cutting up a giant pork roast, I use another inexpensive, perfect cut for this stew … boneless country style pork ribs. Often sold in 1 to 1 1/2 pound packages, these close cousins to the pork butt are quick and easy and have just the right amount of fat to create tender meat and great flavor.
Do not use pork tenderloin or pork chops for this recipe. The pork will be too chewy and dry – no bueno!
What’s the difference between pork butt, pork shoulder and country style pork ribs?
Pork butt, pork shoulder and country style ribs all come from the same shoulder area of the pig. Some diagrams show pork shoulder as the lower portion of the pork shoulder down to the leg, and the butt is the actual shoulder.
I have no idea why they call it pork butt (or Boston butt) when it actually comes from the front of the pig, but it’s a great cut for use in pulled pork dishes and this stew. My butcher tells me they use pork butt to make hams, with the rump area of the pig also used for hams.
Country style ribs come from the upper shoulder area as part of the pork butt. If I haven’t confused you by now, then I don’t know what! Just pick up a package or two of country style pork ribs and make this stew!
Our Pork Posole recipe is all about the garnishes!
Posole is the Spanish word for hominy. These oversized corn kernels are another key ingredient in this stew adding a nice starchiness and extra body. You can use white or yellow hominy in this pork posole.
The final step is to top your individual bowl of Posole with loads of garnishes. Some of our favorites are cilantro, lime wedges, hot sauce, shredded cheese or crumbled Cotija cheese, sliced radishes, diced avocado, minced red onions, red pepper flakes and chips or corn tortillas.
Make it your own and enjoy! This stew keeps well for several days and reheats beautifully.
Thanks for PINNING!
Slow-Cooker Pork Posole
Ingredients
For the posole:
- 2 ½ pounds Boneless Country Pork Ribs (or pork butt)
- salt and pepper
- 3 teaspoons vegetable oil divided
- 1 large onion chopped
- 6 medium garlic cloves minced
- 1 ½ tablespoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons dried Mexican oregano
- 3 chipotle peppers in adobo sauce minced (for less heat start with 1)
- 2 (15-ounce) cans white or yellow hominy drained (do not rinse)
- 3 cups low sodium chicken broth
- 1 bay leaf
- 1 (14.5 ounce) can diced fire roasted tomatoes with juice
- juice of 1 lime
Optional toppings for serving:
- cilantro
- lime wedges
- hot sauce
- shredded cheese or Cotija cheese crumbled
- sliced radishes
- diced avocado
- red onions, minced
- red pepper flakes
- chips or corn tortillas
Instructions
- Trim any visible fat from the pork and cut into 1-inch pieces. Season with salt and pepper. Heat 1 teaspoon of vegetable oil in a large nonstick skillet over medium-high heat. Add half the pork pieces to the pan and cook until browned, about 8-10 minutes. Add the browned pork to the slow cooker. Add another teaspoon of oil to the pan and once shimmering, brown the remaining pork. Remove to the slow cooker.
- Reduce the heat to medium and add the last teaspoon of oil to the pan. Once heated add the chopped onions. Sauté the onions until softened and browned, about 5 minutes. Add the garlic, chili powder, cumin and oregano to the onions. Stir and cook until fragrant, about 1 minute. Add the onion and garlic mixture to the slow cooker.
- Add the minced chipotle peppers with adobo sauce, hominy, chicken broth, bay leaf and fire roasted canned tomatoes to the slow cooker. Stir to combine. Cover and cook until the pork is very tender, about 6 to 7 hours on high or 7 to 8 on low.
- Turn off the slow cooker and remove the bay leaf. Skim any fat from the surface of the soup. Season with salt and pepper to taste and add the juice of 1 lime. Serve with your favorite toppings.
Recipe Notes
Nutrition
Craving more Mexican inspired recipes?
Finally, with a quick weeknight dinner in mind, these Easy Chicken Enchiladas Recipe are loaded with simple shortcuts. Use up some of your canned chipotles in adobo in this casserole style classic.
Another one of our south-of-the-border favorites are these spicy and Smoky Chicken Tinga Tacos. Boneless skinless thighs are cooked in a rich Mexican inspired tomato sauce with chipotle peppers and adobo sauce. Topped with plenty of fresh garnishes, taco Tuesday never tasted so good!
Finally, add this richly flavored Easy Spanish Rice Recipe to your next Mexican Fiesta. This rice goes well with just about any dish and is great left over too.
Michele
Chefs kiss! 🧑🍳
Tricia Buice
Thanks Michele! So glad you liked it.
Kim
Other than browning the meat, can you just add everything to the crockpot in the morning before heading off to work or wherever? Has anyone tried it this way? If you have please reply I really wanna try this recipe, but I don’t have time in the morning.
Steph
I too like to throw it in the crockpot and go. I skip browning the meat each time I make this. The first time I did the recipe I browned the meat but every time since then I have skipped this step. It comes out just as delicious.
Tricia Buice
Great to know Steph! Thanks for the feedback and the inspiration for a dump and go version. Bravo!
Linda Gardepe
This sounds delicious, but I no longer have a crock pot. Can i do this in a dutch oven and how long do you think I should cook it? Also on the stove or oven.
Thank you,
Linda
Debi Polo
Hadn’t used my crockpot in a long time… made this last night with the port butt cut of meat – wonderful, rich with just the right amount of spice (used 3 of the chipotle peppers) – our family like it hot! Added the pork bone (after browning) into the pot – gave it extra flavor! Will become a regular meal for our family – looking forward to trying with chicken as well.
Tricia Buice
Thanks Debi. I’m so glad you all enjoyed it. Love that you added the pork bone into the pot. Brilliant!
Ally
Hi! This looks super great, as a fan of pozole and a new crockpot owner I’d love to try it. My crock pot is only 4 quarts though, do you think it would still work if I halved it? Also, if I were to do so, would I cook it for the same amount of time? Thanks!
Tricia Buice
Hi Ally. Yes, I think a 4 quart will work if you half the recipe. The cooking time should be about the same. I would check it at least an hour before the directions indicate. If done, keep the setting on warm until ready to serve. Enjoy!
Kathy
Fantastic recipe!!! One chipotle pepper was enough for me for the whole thing, but my husband enjoyed his with the remaining peppers, one in each bowl 😂 Have you tried this with chicken thighs also? Will definitely make again, just as it is. Thank you 👍
Tricia Buice
Hi Kathy. Thanks for the comment! I have not tried this with chicken but I bet it would be terrific. Let us know if you do and how it goes. Thanks again!
Krista
This is a keeper recipe. Didn’t change a thing!! My family loved it!!!
Tricia Buice
Woohoo! Thanks Krista. We truly appreciate you taking the time to comment.
Samantha
Really good! I did half the chipotle peppers and it was still spicy enough!
Tricia Buice
Great Samantha! Thanks for the feedback. Glad you got the chance to give this flavorful dish a try.
Heidi
This was fantastic! I only used 2 chipotles because of the comments but I will definitely use all 3 next time; they mellowed out with the long cook time. I used chicken bone broth, pork loin, and added the hominy in the final hour of cooking. Husband and I loved it! Definitely a keeper recipe for a chilly winter day!
Tricia Buice
Thank you for the feedback Heidi. I’m so glad you both enjoyed it and love that you used bone broth and a pork loin. Have a wonderful holiday season!
Kara
Thank you for posting this delicious recipe!!! This is a keeper :-)!
Tricia Buice
Thanks Kara! We love it too. I could use a bowl right now 😉
Tracy
This is absolutely delicious! I substituted a small pork tenderloin for the ribs or pork butt — the trick is to let it cook 3 hours or so on low (I bring the pot up to boil on high first and then turn the heat down to low) and if the meat feels tender when poked with a fork, remove it from the crock-pot, place it on a cutting board and cover with foil until the rest is done. Cube it or shred it and place it all back in the pot. Tender, delicious and very flavorful. Thank you for this recope!
Tricia Buice
Thank you Tracy. We’re thrilled you enjoyed it too. Great tips and substitution success!
Anissa
We loved this! I made a couple of substitutions based on what I had on hand. I did sub green chiles for the chipotle because I can’t handle too much spice. But it was delicious!!! Everyone loved it.
Tricia Buice
Thanks Anissa. So glad you enjoyed it.