Slow Cooker Pork Posole

My neighbor Jessica made me the most delicious Slow Cooker Pork Posole and so I had to get the recipe to share with all of you!  Jessica’s family is from Mexico and they celebrate “Dia de los Muertos” (Day of the Dead) as a way to remember all of the loved ones who have passed.  The day is actually a celebration of life and a way to honor the memory of those who are no longer living.  Whether you celebrate this holiday or not, you will certainly enjoy this recipe.  I couldn’t get enough of it!

1. This recipe is actually made in two (2) slow cookers.
2. You will want to soak beans over night or for several hours for slow cooker #2
3. Combine pork, onion, cumin, salt, water, chicken bouillon, red chile peppers, and red sauce in slow cooker #1.
4. Cover slow cooker #1 and cook on Low for 5 – 6 hours.
5. Also combine Nixtamal corn or hominy, Northern beans, salt and water in slow cooker #2.
6. Cover slow cooker #2 and cook on Low for 5 – 6 hours also.
7. When both slow cookers are ready, stir pork and red chile peppers “ONLY” from slow cooker #1, “remove and discard chile peppers” (set aside about 4 cups of red chili sauce/broth from the slow cooker), once chile peppers are removed and sauce/broth is set aside, combine pork mixture from slow cooker #1 with Nixtamal corn or hominy and beans in juice in slow cooker #2.
8. Then add about 2-3 cups of red sauce/broth until you reach desired flavor.
9. Keep in the slow cooker on warm until ready to serve.

NOTE: The garnishments truly adds so much to this delicious recipe.

Garnish with fresh cut cilantro, lemon or lime wedges, green onion and/or avocado (cubed).

Happy Crocking!

Provided by my neighbor Jessica!

For over 400 more recipes, click here to get our eBook!

XOXO,

Jenn