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Slow-Cooker Pork Posole Recipe

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A bowl of Pork Posole topped with radishes, chips, avocado, cheese and cilantro

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. It may not be overly 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-Cooker Pork Posole with hominy, tomatoes and chunks of tender pork

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!

 

A bowl of pork posole with loads of garnishes like jalapeño slices, corn chips, sliced radishes and avocado

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!

 

Close up of a bowl of pork posole with tender chunks of pork in a rich broth topped with sliced radishes, cheese, cilantro and avocado

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!

A bowl of pork posole garnished with chips, radishes and hot peppers

Let’s be cooking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

PRINT THE RECIPE!

5 from 18 votes

Slow-Cooker Pork Posole

Prep Time: 30 mins
Cook Time: 7 hrs
Total Time: 7 hrs 30 mins
Yield: 8 people
Course: Main
Author: Tricia
PRINT RECIPE
A robust, flavorful and hearty Mexican soup!

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 information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 221kcal | Carbohydrates: 5g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 183mg | Potassium: 438mg | Fiber: 2g | Sugar: 1g | Vitamin A: 747IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

 

Kitchen Essentials  – the BEST Slow Cooker

I finally broke down and bought a shiny new slow cooker! Mine was so old it didn’t even have a timer or controls and only two temperatures – hot and too hot! I researched brands and found this KitchenAid 6-quart Slow Cooker with glass lid on sale for half the original price and it was the number one pick on a 2017 equipment review on Cook’s Country. This pretty slow cooker has a 6-Quart removable, oval-shaped ceramic vessel, 4 temperature settings, an LED display, 24-Hour programmability, keep warm setting and an easy to read digital display. I LOVE it!

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

 

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. Click HERE to get the recipe for our Easy Chicken Enchilada Recipe. 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! Click HERE to get the recipe for Smoky Chicken Tinga Tacos. 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. Click HERE to get the recipe for Easy Spanish Rice.

Thanks so much for stopping by!  Tricia

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68 Comments

  1. Cinda says

    March 6, 2022 at 5:30 pm

    5 stars
    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.

    reply to this comment >
    • Tricia Buice says

      March 7, 2022 at 7:40 am

      Thanks for the feedback Cinda. Glad blending the tomatoes worked for you!

      reply to this comment >
  2. Joan says

    December 31, 2021 at 6:17 pm

    Sorry tomatoes do not go into pozole- Native New Mexican here🙄

    reply to this comment >
    • Tricia Buice says

      January 1, 2022 at 8:40 am

      Thanks for the info Joan. Maybe you’d like it with tomatoes – try it!

      reply to this comment >
      • Cuéllar says

        January 21, 2022 at 12:54 pm

        5 stars
        I grew up in New Mexico and this tasted so good!!! Cooking it again right now for the second time in as many weeks.

        reply to this comment >
        • Tricia Buice says

          January 22, 2022 at 10:36 am

          Thanks Cuéllar. So glad you’re enjoying this delicious stew! So much flavor and great serving options. It’s a personal favorite 😉

          reply to this comment >
  3. Shar says

    December 26, 2021 at 3:05 pm

    If you cook this on the stove, how long would I cook for?

    reply to this comment >
    • Tricia Buice says

      December 26, 2021 at 4:04 pm

      I would give it at least 2 hours Shar. Enjoy!

      reply to this comment >
  4. Sandy Z says

    November 22, 2021 at 10:10 am

    5 stars
    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!

    reply to this comment >
    • Tricia Buice says

      November 23, 2021 at 4:21 pm

      Thanks for the feedback Sandy. So happy you all enjoyed this luscious stew. Bravo!

      reply to this comment >
  5. Ashley says

    September 16, 2021 at 7:41 pm

    5 stars
    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!

    reply to this comment >
    • Tricia Buice says

      September 17, 2021 at 8:19 am

      How cool Ashley! This comment made my day 🙂 You’re doing something right if your little one will eat stews and soup. Bravo!

      reply to this comment >
  6. Kate M says

    August 20, 2021 at 4:34 pm

    Do you have any nutritional information on just the posole not the toppings? I have this in my crockpot right now 😊

    reply to this comment >
    • Tricia Buice says

      August 20, 2021 at 5:45 pm

      Hi Kate! I updated the recipe to include the nutritional information. I wish I had this in my crockpot right now! Yum 🙂

      reply to this comment >
  7. Donna Arnold says

    May 28, 2021 at 7:09 pm

    5 stars
    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.

    reply to this comment >
    • Tricia Buice says

      May 31, 2021 at 10:50 am

      I often buy McCormick’s brand Donna. Hope that works out better for you. Thanks!

      reply to this comment >
  8. R Lambert says

    February 8, 2021 at 3:48 pm

    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.

    reply to this comment >
  9. Paula says

    January 20, 2021 at 8:19 pm

    5 stars
    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.

    reply to this comment >
    • Tricia Buice says

      January 21, 2021 at 7:20 am

      Thanks for trying this Posole Paula! I appreciate the tip about the chile powder. I’m going to try it! Thanks again 🙂

      reply to this comment >
  10. Eliana says

    December 16, 2020 at 7:44 pm

    5 stars
    1st timer here and it was a success! Simple and delicious!

    reply to this comment >
    • Tricia Buice says

      December 18, 2020 at 10:02 am

      Welcome Eliana! So glad you enjoyed the posole. We love the robust flavor 🙂

      reply to this comment >
  11. Dennis says

    December 15, 2020 at 8:00 am

    You did not explain the adobo sauce. What is that?

    reply to this comment >
    • Tricia Buice says

      December 16, 2020 at 4:22 pm

      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.

      reply to this comment >
  12. Ali says

    December 12, 2020 at 4:13 am

    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 .

    reply to this comment >
    • Tricia Buice says

      December 13, 2020 at 9:20 am

      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.

      reply to this comment >
  13. Elaine Ramirez says

    November 23, 2020 at 9:28 pm

    5 stars
    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 ?

    reply to this comment >
    • Tricia Buice says

      November 24, 2020 at 7:48 am

      Thanks Elaine! So glad you tried this recipe. It’s a complete meal in a bowl with loads of flavor. Love it!

      reply to this comment >
  14. Sandra says

    September 8, 2020 at 2:06 pm

    5 stars
    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.

    reply to this comment >
    • Tricia Buice says

      September 9, 2020 at 1:07 pm

      Thanks for the feedback Sandra! So glad you enjoyed it. I’m ready for soup weather and this is first on my list 🙂

      reply to this comment >
  15. Chloe says

    July 18, 2020 at 8:16 pm

    Do you have cook time for instant pot ?

    reply to this comment >
    • Tricia Buice says

      July 19, 2020 at 7:51 am

      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.

      reply to this comment >
    • Debra Brown says

      March 23, 2021 at 7:15 pm

      I use mine on high for 90 minutes and let come to natural release (otherwise you’ll blow soup everywhere)

      reply to this comment >
  16. Carol Ann says

    December 9, 2019 at 3:19 pm

    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!

    reply to this comment >
    • Tricia Buice says

      December 10, 2019 at 11:04 am

      Thanks Carol Ann! We love this recipe too, and need to make it again soon. Thanks for giving it a try!

      reply to this comment >
    • Tammy says

      January 10, 2021 at 3:53 pm

      5 stars
      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.

      reply to this comment >
      • Tricia Buice says

        January 10, 2021 at 4:08 pm

        Thanks for trying this recipe Tammy! Enjoy 😉

        reply to this comment >
  17. Val says

    November 21, 2019 at 2:51 pm

    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!

    reply to this comment >
    • Tricia Buice says

      November 21, 2019 at 4:42 pm

      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.

      reply to this comment >
  18. Candace says

    February 25, 2019 at 1:13 pm

    5 stars
    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!

    reply to this comment >
    • Tricia Buice says

      February 25, 2019 at 5:14 pm

      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!

      reply to this comment >
    • Shelby says

      January 14, 2021 at 8:10 am

      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

      reply to this comment >
      • Tricia Buice says

        January 14, 2021 at 8:56 am

        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!

        reply to this comment >
  19. Susan says

    February 17, 2019 at 5:17 pm

    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!

    reply to this comment >
    • Tricia Buice says

      February 18, 2019 at 7:56 am

      Thanks Susan – hope you get the chance to give it a try. So much flavor 😉

      reply to this comment >
  20. Gerlinde says

    February 15, 2019 at 11:15 pm

    What comforting food for a cold and rainy day. I have never cooked with hominy,I have to give it a try.

    reply to this comment >
    • Tricia Buice says

      February 16, 2019 at 7:47 am

      I love the starchiness you get from the hominy in this posole Gerlinde. So much flavor!

      reply to this comment >
  21. Larry says

    February 15, 2019 at 11:19 am

    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.

    reply to this comment >
    • Tricia Buice says

      February 15, 2019 at 2:37 pm

      Thanks Larry – I bet Lea Ann’s was great!

      reply to this comment >
  22. angiesrecipes says

    February 15, 2019 at 12:23 am

    A perfectly comforting and delicious meal for winter days!

    reply to this comment >
    • Tricia Buice says

      February 15, 2019 at 7:02 am

      Yes indeed – and I love all the great flavor Angie. Thank you.

      reply to this comment >
  23. 2 sisters recipes says

    February 14, 2019 at 10:57 pm

    Your new site is gorgeous!! Congratulations ??

    reply to this comment >
    • Tricia Buice says

      February 15, 2019 at 7:02 am

      Thank you so much Anna 🙂

      reply to this comment >
    • Ashley Doud says

      October 9, 2020 at 11:28 am

      5 stars
      Trying this today!

      reply to this comment >
      • Tricia Buice says

        October 12, 2020 at 8:04 am

        Hope you enjoyed the Posole Ashley!

        reply to this comment >
  24. Liz says

    February 14, 2019 at 8:05 pm

    Oh, boy, this looks perfect for dinner on a chilly night! So much deliciousness in every spoonful!!

    reply to this comment >
    • Tricia Buice says

      February 15, 2019 at 7:02 am

      Thanks Liz – it has tons of flavor and we just love it!

      reply to this comment >
  25. sue | the view from great island says

    February 14, 2019 at 3:17 pm

    The new site design is awesome, congrats!!

    reply to this comment >
    • Tricia Buice says

      February 14, 2019 at 3:37 pm

      Thank you!!!

      reply to this comment >
      • Carolyn says

        January 9, 2020 at 9:51 pm

        5 stars
        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!

        reply to this comment >
        • Tricia Buice says

          January 10, 2020 at 8:04 am

          Thank you Carolyn! So glad you both enjoyed this recipe. We appreciate you taking the time to comment, too 😉

          reply to this comment >
  26. Debbi says

    February 14, 2019 at 10:23 am

    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

    reply to this comment >
    • Tricia Buice says

      February 14, 2019 at 10:41 am

      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.

      reply to this comment >
  27. sue | the view from great island says

    February 14, 2019 at 10:06 am

    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 🙂

    reply to this comment >
    • Tricia Buice says

      February 14, 2019 at 10:42 am

      I bet you have great Mexican restaurants there in LA – and no doubt somebody serves a great posole!

      reply to this comment >
  28. Chris Scheuer says

    February 14, 2019 at 8:55 am

    A beautiful bowl of deliciousness! We love posole and love your wonderful slow cooker version. So perfect for a chilly winter day!

    reply to this comment >
    • Tricia Buice says

      February 14, 2019 at 10:42 am

      Thanks Chris!

      reply to this comment >
      • Robin Smith says

        August 17, 2021 at 5:14 pm

        5 stars
        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!!!!

        reply to this comment >
        • Tricia Buice says

          August 17, 2021 at 6:36 pm

          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!

          reply to this comment >

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