Slow Cooker Posole Food

SLOW COOKER POZOLE

Steps:

• Remove the stem from the rehydrated chile pepper. Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker.
• Pour in the remaining can of chicken broth, and add the beef broth, pork, chicken, onion, garlic, green chilies, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 7 hours. Remove the bay leaf before serving.

SLOW-COOKER PORK POZOLE

Steps:

• In a 3- or 4-qt. slow cooker, combine the first nine ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender., Remove pork from slow cooker. Cut pork into bite-sized pieces; return to slow cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.

SLOW COOKER POSOLE

Steps:

• Heat the oil in a 10- or 12-inch skillet or saucepan over medium heat. Season the pork pieces lightly with salt and pepper. Add the pork in a single layer and brown on all sides (may need to do this in batches so the pan doesn't get crowded - otherwise the meat steams instead of browning nicely). Transfer the meat to a 6- or 8-quart slow cooker.
• To the skillet, add the onions and cook on medium-low or medium heat until the onions start to soften, 2-3 minutes. Add the garlic and cook another minute or so. Transfer the onions and garlic to the slow cooker.
• Add the enchilada sauce, salsa verde, broth, green chiles, drained hominy, oregano, salt, and cayenne pepper. Give the mixture a good stir.
• Cover and cook on high for 6-7 hours (or low for 8-9 hours) until the pork is fall apart tender. Thin with broth, if desired, and heat through.
• Stir in the cilantro. Season to taste with additional salt and pepper, to taste. Serve with shredded cabbage, sliced avocado, fresh lime wedges, tortilla chips, shredded cheese, etc.

SLOW COOKER VEGETARIAN CHORIZO POSOLE

Steps:

• Switch your slow cooker to high setting
• Dice the chorizo sausages into small chunks and add to a large pan.
• Add the onion, garlic, paprika, cumin, salt, and pepper to the sausages and stir well.
• Cook for about 5 minutes and then transfer the mixture to the slow cooker.
• Add the veggie broth, tomatoes, beans, hominy, and beer.
• Stir well and cover with the lid.
• Cook on high for about four hours, stirring every hour.
• Serve with diced avocado, cilantro and lemon wedges.

GREEN CHICKEN POZOLE (POZOLE VERDE)

Steps:

• Add all of the ingredients except the garnish to your slow cooker.
• Cook on low for 8 hours.
• Shred the chicken with 2 forks before serving.
• Garnish with toppings of choice, squeezing a little lime juice into each bowl.

SLOW COOKER PORK POZOLE

Steps:

• Put pork and recaito in a 3-quart or larger slow-cooker; stir to mix and coat.
• Cover and cook on low 7 to 9 hours, or until pork is very tender.
• Stir in hominy, cover and cook 10 minutes to heat hominy; If desired, garnish with chopped cilantro and radishes.
• Good served with warm flour tortillas.

CHICKEN POSOLE (SLOW COOKER)

Steps:

• Drain hominy, combine hominy, rotel tomatoes, enchilada sauce, diced carrots, diced onion to a 4 quart slow cooker
• Mince garlic, add to cooker, add cumin.
• Remove skin from chicken thighs.
• add to slow cooker.
• Cover and cook 3-4 hours until chicken is cooked through and vegetables are tender; skim and discard any fat from the surface.
• Remove chicken; pull meat off bones and chop into smaller pieces if needed.
• Stir back into the slow cooker.
• Add chopped cilantro.
• Ladle into soup bowl.
• Serve with lime wedges, thinly sliced radishes in soup, red pepper flakes and a dollop of sour cream, if desired.

SLOW-COOKER POSOLE

Steps:

• Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
• Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
• Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

SLOW COOKER PORK POSOLE

Steps:

• Preheat a 5- to 6-quart slow cooker on high until warm, about 20 minutes. Season the pork with salt.
• In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the pork to the skillet and cook, turning as needed, until the pieces are browned on all sides, about 8 minutes. Transfer to the slow cooker.
• In the same skillet, reduce the heat to medium-low and heat 1 tablespoon oil. Add the onion, garlic, and chili powder and sauté until softened, about 6 minutes.
• Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer everything in the skillet to the slow cooker along with 2 cups broth. Cover and cook until the meat is very tender, 4 hours on high or 8 hours on low.
• Using tongs or a slotted spoon transfer the pork to a large bowl and, using 2 forks, shred the pork. Return the pork to the slow cooker and stir in the hominy. Stir to combine and to warm the pork. Season with salt to taste.
• Serve the posole with avocado, radishes, tortilla strips, and lime on the side for each person to add as desired.

EASY SLOW COOKER PORK POZOLE

Steps:

• Cut tenderloin into 1" cubes and place in the slow cooker.
• Add the adobo seasoning powder, cumin, onion powder, chipotle chile powder, and oregano. Stir the spices and pork together.
• Add all remaining ingredients to the slow cooker, but add the dried chili peppers on top. Cook on low for 7 hours.
• Remove dried chili peppers and stir. Add salt to taste.
• Top with diced avocado, sliced radish, and cilantro. Serve with a lime wedge and tortilla strips and enjoy!