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EASY to make Red Chile Posole or Pozole! However you want to spell it. We love posole, red or green (green is our favorite) and when you have company over this recipe is a hit!
3-4 lbs pork shoulder
1 medium white onions, chopped
1 Tbls granulated or 2 garlic cloves, minced
32 oz chicken broth (2 boxes)
2 16oz Frozen Bueno Red Chile
1 bunch cilantro chopped fine
1 Tbls salt
1 tsp black pepper
1 Tbls cumin
1 Tbls mexican oregano
1/2 Bag Frozen Posole Corn/Hominy (should be close to where the frozen red chile is or you can use canned, make sure to drain/rinse the juice before adding)
Add all the ingredients into your slow cooker (6qt or larger for this recipe). If cooking from frozen as depicted, cook on high 3 - 4 hours then low for 6 - 7 hours. Start this early when adding frozen pork, red chile and posole. If you let the pork and red chile thaw, you can cook on low for 8 - 10 hours.
After 6 - 7 hours, take the pork shoulder out and let cool. Then either pull apart with your fingers or cut and shred with a knife and fork. Place the pork back into the slow cooker for the final 1 - 2 hours.
I only add half the bag of posole or it won't all fit in a 6 quart slow cooker. But if you love posole, add the entire bag if you have a larger slow cooker. Or cook in a large stock pot on low. If you are using canned hominy, use 2 14oz cans. Be sure to drain and rinse, and add about an hour or 2 before serving.
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