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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 different 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
- 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.
Sandi says
Has anyone made this in the instapot? I have made this slow cooker recipe numerous times and its fantastic but lost track of time tonight and thought maybe the instapot would work?
Marla G says
HI.
I just found this recipe and want to try it. My slow cooker is only 4 quarts. What size slow cooker do you use for this recipe? Thank you.
Marla
Tricia Buice says
My slow-cooker is 6-quarts so you should be fine Marla. Enjoy!
Mark says
I am not using cans of hominy. I have a 2 pound bag of frozen hominy, and I am looking for a recipe using frozen hominy, which I have thawed out, and it’s being soaked in water. I plan on using a slow cooker and need to know how long to cook the hominy. Any help would really be appreciated.
Mark
Tricia Buice says
Hi Mark. Sorry I haven’t used frozen hominy in this recipe before. I would follow the directions on the bag for sure. Good luck!
Melissa says
Absolutely loved this! We almost doubled the spices and chicken broth. Used pork shoulder since our local grocery store was out of butt but this still worked lovely. Overall great recipe, easy instructions and delicious dish!
Thank you thank you thank you!!
Tricia Buice says
So happy you enjoyed it Melissa. We love it spicy too so good plan to add more. Thank you very much for the kind review!
Lisa hall says
Awesome recipe, made it several times. One of my families favorites. Thank you so much!
Tricia Buice says
Thank you Lisa! We appreciate you taking the time to comment.
Cinda says
This is yummy. I love this recipe. I hate tomatoe chunks. So I do the tomatoes but blend the tomatoes, the chilis and the broth.
Tricia Buice says
Thanks for the feedback Cinda. Glad blending the tomatoes worked for you!
Joan says
Sorry tomatoes do not go into pozole- Native New Mexican here🙄
Tricia Buice says
Thanks for the info Joan. Maybe you’d like it with tomatoes – try it!
Cuéllar says
I grew up in New Mexico and this tasted so good!!! Cooking it again right now for the second time in as many weeks.
Tricia Buice says
Thanks Cuéllar. So glad you’re enjoying this delicious stew! So much flavor and great serving options. It’s a personal favorite 😉
Maria Garza says
Tomatoes or tomatillos are in most pozole recipes…
Native Mexican
Shar says
If you cook this on the stove, how long would I cook for?
Tricia Buice says
I would give it at least 2 hours Shar. Enjoy!
Sandy Z says
Very good. First time at pozole it was a hit. I used 3/4 of the hominy, it was still a bit much for me so will probably use half can next time. I also used leftover pork medallions and they came out fine. I want to try it next time with ground pork. Don’t skip on the garnishes!
Tricia Buice says
Thanks for the feedback Sandy. So happy you all enjoyed this luscious stew. Bravo!
Ashley says
Im homeschooling my 3 year old and we are studying continents starting with North America. I decided to include food and made this for Mexico. This was delicious! Weve never had anything like it and we all loved it. Even the 3 year old was chowing down on it and he is picky! Thanks for sharing this recipe, I appreciated how easy it was and that it was ready for us after we got back from soccer!
Tricia Buice says
How cool Ashley! This comment made my day 🙂 You’re doing something right if your little one will eat stews and soup. Bravo!
Kate M says
Do you have any nutritional information on just the posole not the toppings? I have this in my crockpot right now 😊
Tricia Buice says
Hi Kate! I updated the recipe to include the nutritional information. I wish I had this in my crockpot right now! Yum 🙂
Donna Arnold says
Hi, I haven’t tried your delicous looking recipe yet. I’m wondering what brand and type of chili powder you recommend? I’ve found the chili powder I’ve been using (Simply Organic) has an almost bitter taste to it.
Tricia Buice says
I often buy McCormick’s brand Donna. Hope that works out better for you. Thanks!
R Lambert says
Pork “butt” has nothing to do with the location on the pig. A butt was a small barrel for colonial days… that pork was packed into for sale.
Paula says
This was a delicious version of pasole. Loved it! Very easy too. I used the boneless country style ribs and I added an extra chipotle pepper with adobo sauce. Also, I didn’t use traditional chili powder, I used the kind I make my enchiladas sauce with, chile molido puro-medium hot, by Fernandez Chile Co. Very tasty! Will definitely make this again.
Tricia Buice says
Thanks for trying this Posole Paula! I appreciate the tip about the chile powder. I’m going to try it! Thanks again 🙂
Eliana says
1st timer here and it was a success! Simple and delicious!
Tricia Buice says
Welcome Eliana! So glad you enjoyed the posole. We love the robust flavor 🙂
Dennis says
You did not explain the adobo sauce. What is that?
Tricia Buice says
Hi Dennis. Chipotle chiles are dried, smoked jalapeños. Adobo is a tangy, slightly sweet red sauce. You can buy canned chipotle peppers in adobo sauce at almost any grocery store in the USA. If you use just the canned chipotles you’ll get an intense smoky chile heat. Use just the sauce for a sour-sweet flavor and a slightly less fiery smoky heat. I like to use both in this recipe.
Ali says
I would like to know what part of the Mexican region is this recipe from.My patents are from two different states of Mexico and we don’t make Pozole like that .
Tricia Buice says
Hello Ali. No particular region and as stated in the first paragraph, this is not an authentic Mexican recipe. I’m sure your recipes are terrific, however.
Elaine Ramirez says
This recipe is delicious and full of flavor. My family who DOES NOT like soup ABSOLUTELY LOVED IT!
It is so true the garnishes are what make this dish. Amazingly delicious ?
Tricia Buice says
Thanks Elaine! So glad you tried this recipe. It’s a complete meal in a bowl with loads of flavor. Love it!
Sandra says
This is a fabulous recipe. It is easy to follow and the author gives many good hints and great garnish ideas. My husband who has always hated hominy asks for this recipe all the time.
Tricia Buice says
Thanks for the feedback Sandra! So glad you enjoyed it. I’m ready for soup weather and this is first on my list 🙂
Chloe says
Do you have cook time for instant pot ?
Tricia Buice says
Hi Chole. I’m sorry but I don’t have a cook time for this Posole in an instant pot. I only make it in the slow cooker. Let us know if you do and how it turns out! Thanks for the great question.
Debra Brown says
I use mine on high for 90 minutes and let come to natural release (otherwise you’ll blow soup everywhere)
Carol Ann says
This recipe was fantastic! So easy and so much flavor! Next time I’ll use less chipotle chile as it was pretty spicy. But still delicious. Thanks for sharing with us!
Tricia Buice says
Thanks Carol Ann! We love this recipe too, and need to make it again soon. Thanks for giving it a try!
Tammy says
So easy and delicious. It had the right amount of heat and the pork was very tender. The toppings for this soup really make this a complete meal.
Tricia Buice says
Thanks for trying this recipe Tammy! Enjoy 😉
Val says
Hello! Recipe looks super simple! Love one pot, set and go! Just curious – why would you not drain and rinse the hominy? Usually you rinse until the water runs clear.
Thanks!
Tricia Buice says
Hi Val. Great question! The starchiness of the hominy gives the soup extra body. No big deal and you can rinse it if you want. Hope you get the change to try this delicious recipe.
Candace says
I made this over the weekend – what a great recipe! My husband just can’t stop raving about it. Instead of canned hominy I had a package of dried hominy from Rancho Gordo in Napa. While I may have used too many of the soaked kernels, it was still fantastic! Thanks so much!
Cheers!
Tricia Buice says
Thank you so much Candace! We are so thrilled you tried this recipe and are especially grateful you took the time to let us know how it turned out for you. Outstanding 🙂 Thanks again!
Shelby says
I cant wait to make this ! I have some homemade chicken broth brewing in the crockpot right now. Do you think I could use the chicken from my rotisserie or pork loin chops?? I have both of those on hand
Tricia Buice says
Hi Shelby. I haven’t tried making this with chicken, but bet the flavor would be great. Also, I have not tested this recipe using loin chops and am afraid it won’t be as tender. Let us know if you try it and if it works for you!
Susan says
Posole is something I have not tried yet but the ingredients and slow-roasted pork shoulder are things I know we would love. Radishes are so good on tacos and I think they sound great as a topping here also. Pinning to try!
Tricia Buice says
Thanks Susan – hope you get the chance to give it a try. So much flavor 😉
Gerlinde says
What comforting food for a cold and rainy day. I have never cooked with hominy,I have to give it a try.
Tricia Buice says
I love the starchiness you get from the hominy in this posole Gerlinde. So much flavor!
Larry says
Blogger buddy Lea Ann at Cooking on the Ranch served us our first ever posole and we’ve made and enjoyed it a few times since. Your version looks very good and we’ll give it a try next time.
Tricia Buice says
Thanks Larry – I bet Lea Ann’s was great!
angiesrecipes says
A perfectly comforting and delicious meal for winter days!
Tricia Buice says
Yes indeed – and I love all the great flavor Angie. Thank you.
2 sisters recipes says
Your new site is gorgeous!! Congratulations ??
Tricia Buice says
Thank you so much Anna 🙂
Ashley Doud says
Trying this today!
Tricia Buice says
Hope you enjoyed the Posole Ashley!
Liz says
Oh, boy, this looks perfect for dinner on a chilly night! So much deliciousness in every spoonful!!
Tricia Buice says
Thanks Liz – it has tons of flavor and we just love it!
sue | the view from great island says
The new site design is awesome, congrats!!
Tricia Buice says
Thank you!!!
Carolyn says
We really loved the recipe. A Mexican friend makes it adding tomato sauce. So your recipe plus that. Yum! Very good! I was nervous making something new, but my husband loves posole. I wanted it to taste right. Thank you!
Tricia Buice says
Thank you Carolyn! So glad you both enjoyed this recipe. We appreciate you taking the time to comment, too 😉
Debbi says
I will try this, but I will make it the day before I plan to eat and skim off the fat. I see pools of fat on the top of your image which is not appetizing. The recipe looks delicious however
Tricia Buice says
Hi Debbi – I skimmed the fat off with a large spoon. There wasn’t that much since I trimmed the pork well. The photo shows what it actually looked like coming out of the slow-cooker. Keeping it real! The recipe is delicious and I hope you enjoy.
sue | the view from great island says
Can you believe I’ve never had posole? This is a must make here, the weather is so chilly and damp, I’m heading out for pork this morning 🙂
Tricia Buice says
I bet you have great Mexican restaurants there in LA – and no doubt somebody serves a great posole!
Chris Scheuer says
A beautiful bowl of deliciousness! We love posole and love your wonderful slow cooker version. So perfect for a chilly winter day!
Tricia Buice says
Thanks Chris!
Robin Smith says
Help!!!! I just made this and it is very tasty, but way too spicy for me!!!! Is there anything I can do at this point to tame the heat? What should I do less of next time if I like it milder?Will it settle down if I keep it refrigerated for a few days? Help!!!!
Tricia Buice says
Hi Robin. So sorry it’s so hot. You can add a big dollop of sour cream or Greek yogurt to your bowl, and/or add some acidity in the form of lime juice or try a spoonful or two of brown sugar. If possible you can add more chicken broth and canned tomatoes to thin the spicy broth. You can also serve it over rice to disburse the flavor. Hope this helps!