Slow Cooker Maple Citrus Sweet Potatoes
Slow Cooker Sausage & White Cheddar Breakfast Casserole
Slow Cooker Triple Berry Crisp
Slow Cooker Coconut Rice Pudding with Fresh Mango
Slow Cooker Spicy Steak Fajitas
Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
Slow Cooker Pork Pozole **

Slow Cooker Pork Posole

  • Cooking Time:

    5-6 hours on Low
  • Servings:

    8-10

Ingredients

SLOW COOKER #1:
2 lb. pork shoulder, cut into 1 1/2-inch pieces
1 2/3 c. onion, chopped (about 1 medium)
1 1⁄2 tsp. ground cumin
1 1⁄2 tsp. salt
5 c. water
2 cubes chicken bouillon
4-6 thai red chili peppers, whole
14 oz. red sauce, frozen (Jessica uses the Bueno Red Chili Puree)
SLOW COOKER #2:
2 lb. fresh Nixtamal corn, rinsed well (about 4 cups) OR Hominy, drained.
1 1⁄2 lb. Northern beans, dry beans rinsed and washed
1 1⁄2 tsp. salt
6 c. water

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

Slow Cooker Pork Pozole Nutrition **

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

Leave a Reply

avatar
  Subscribe  
Notify of

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

Crockpot Books

Get Crocked: Fast & Easy Slow Cooker Recipes

Read More

Sign up for my Newsletter!

Get the best slow cook­er recipes, tips & tricks right to your inbox!
PLUS be the first to know about my give­aways and con­tests!

  • This field is for val­i­da­tion pur­pos­es and should be left unchanged.
Top
Share
Tweet
Pin
+1
0 Shares