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Easy Pork Posole

Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. —Greg Fontenot, The Woodlands, Texas
  • Total Time
    Prep: 30 min. Cook: 6 hours
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1 tablespoon canola oil
  • 1/2 pound boneless pork shoulder butt roast, cubed
  • 1/2 pound fully cooked andouille sausage links, sliced
  • 6 cups reduced-sodium chicken broth
  • 2 medium tomatoes, seeded and chopped
  • 1 can (16 ounces) hominy, rinsed and drained
  • 1 cup minced fresh cilantro
  • 1 medium onion, chopped
  • 4 green onions, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon coarsely ground pepper
  • Optional: Corn tortillas, additional chopped onion, minced fresh cilantro and lime wedges

Directions

  • In a large skillet, heat oil over medium-high heat. Brown pork and sausage; drain. Transfer to a 4-qt. slow cooker.
  • Stir in broth, tomatoes, hominy, cilantro, onion, green onions, jalapeno, garlic, chili powder, cumin, cayenne and pepper. Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with tortillas, additional onion, cilantro and lime wedges.

Test Kitchen tips
  • Canned hominy is dried corn that has been treated and soaked, resulting in a puffy, chewy texture. Look for hominy near the canned beans in the grocery store.
  • Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

  • Editor's Note
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
    Nutrition Facts
    1 cup: 190 calories, 11g fat (3g saturated fat), 54mg cholesterol, 957mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 14g protein.

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    Reviews

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    Average Rating:
    • test
      Oct 28, 2019

      No comment left

    • Judith
      Oct 18, 2019

      If I could give this recipe six stars, I would! It was absolutely delicious, and spiced just right. I did make a few small changes: I increased the boneless picnic ham to 3/4 of a pound, used two cans of hominy, and added chopped radishes to the optional toppings. Served with sliced avocados, blue corn chips, and mango salsa, it made for a hearty, satisfying meal which our family thoroughly enjoyed.