SLOW-COOKER POSOLE VERDE
Enjoy this flavorful Mexican dinner that features pork, tomatillos and hominy - a slow cooked recipe made using Old El Paso® green chiles.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h25m
Yield 8
Number Of Ingredients 16
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle pork with 1 teaspoon of the cumin, the salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add half of the pork; cook about 6 minutes, stirring occasionally, until browned on all sides. Remove pork with slotted spoon; place in slow cooker. Repeat with remaining pork. Add broth to skillet; cook 1 minute, scraping to loosen brown particles. Pour into slow cooker.
- Place tomatillos in food processor. Cover; process until smooth. Add to slow cooker. Stir in onions, garlic, green chiles, sugar and remaining 1 teaspoon cumin. Cover; cook on Low heat setting 6 hours. Stir hominy into slow cooker. Cover; cook 1 hour longer. Garnish individual servings with sour cream, cilantro, jalapeños and radishes.
Nutrition Facts : Calories 370, Carbohydrate 38 g, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 740 mg
SLOW COOKER PORK POSOLE
Slow cooker pork posole is sorta a cheater's version of authentic Mexican posole, a stew of sorts made with pork, hominy, onions, garlic, and all the traditional toppings. About the only thing missing is the constant need to tend it on the stovetop.
Provided by Martha Stewart Living
Categories Mains
Time 4h40m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 portion, Calories 289 kcal, Carbohydrate 25 g, Protein 25 g, Fat 10 g, SaturatedFat 2 g, TransFat 0.05 g, Cholesterol 60 mg, Sodium 1166 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 7 g
SLOW COOKER POSOLE WITH PORK AND CHICKEN
This traditional New Mexican food served especially during the Christmas holidays can be enjoyed throughout the year. This soup, which can be made a variety of ways, freezes well and definitely qualifies as a comfort food.
Provided by kreativekuisine
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 6h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
- Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 13.8 g, Cholesterol 37.5 mg, Fat 4.7 g, Fiber 2.6 g, Protein 15 g, SaturatedFat 1.5 g, Sodium 412.1 mg, Sugar 2.7 g
SLOW-COOKER PORK POZOLE
When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. -Genie Gunn, Asheville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 223 calories, Fat 8g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 991mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.
SLOW COOKER POSOLE
Provided by Mel
Time 7h20m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 serving, Calories 177 kcal, Carbohydrate 2 g, Protein 26 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 313 mg, Fiber 1 g, Sugar 1 g
EASY RED POSOLE FOR THE PRESSURE COOKER OR CROCK POT
This easy red posole recipe can be made using a pressure cooker or crock pot.
Provided by FoodLove.com
Categories Soup
Number Of Ingredients 20
Steps:
- Set an electric pressure cooker on the saute setting and add the oil. When oil is hot, add the pork, onion, garlic, salt, chili powder, oregano and paprika. Saute until meat is browned, about 10 minutes. Turn off heat.
- Add enchilada sauce, green chiles (undrained) and chicken broth, and stir to blend. Place the lid on the pressure cooker and cook using the soup setting, or cook on high pressure for 15 minutes. Release pressure using a natural pressure release.
- When pressure is released, remove the lid and add the hominy. Select the saute setting and simmer the soup for 10 minutes to heat through. Add the lime juice and cilantro.
- (Optional) Saute the pork, onions and seasonings as directed above, using a heavy-bottomed pot. Transfer to slow cooker.
- Add enchilada sauce, green chiles and chicken stock, and stir. Cook on low 6-8 hours.
- Add hominy and cook an additional 30 minutes until heated through. Add lime juice and cilantro.
Nutrition Facts : Calories 299 kcal, Carbohydrate 21 g, Protein 23 g, Fat 13 g, Fiber 3 g, ServingSize 1 serving
CHICKEN POSOLE (SLOW COOKER)
From Womans Day and tweaked by me. Love the ease of the recipe and how you can make the garnishes do the flavor enhancement. Great for cold nights.
Provided by pamela t.
Categories Inexpensive
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 13
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.
POSOLE WITH CHICKEN & PORK
Posole or Pozole (both spellings are correct). This is a traditional Southwestern savory stew made with a specific variety of corn , pork chicken and/or beef and green chile. It's a hearty, authentic meal, perfect for anytime. This recipe is derived from #8545, but I made so many changes I decided it was worthy of a new recipe especially since it turned out so wonderful and it's a healthier version.
Provided by Wing-Man
Categories Stew
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cube the pork (you can use pork roast as well) and brown it in 2 tablespoons olive oil in a 5 quart sauce pan or pot over medium heat.
- Add onions, garlic and saute until tender.
- Add chicken.
- Add water and broth, stir well.
- Place 1 tub of green chiles in blender and puree. Them add to pan.
- Add second tub to pan.
- Add garlic salt, cumin, Mexican oregano and menudo spice mix. I used all but about 1 tablespoon of the menudo mix. I suggest adding small amounts until it is strong enough. Stir well.
- Add cilantro.
- Lower heat and simmer 3 hours.
- Add hominy and simmer until warm throughout. About 15 minutes.
- Salt and pepper to taste.
- I have found the frozen green chiles and menudo mix at Kroger Signature & Wal-Mart grocery stores.
- Actually I used a whole Beer Can Chicken off my smoker that most of the fat had been cooked off. I tossed the skin. That is why I suggested using rotiserie chicken.
Nutrition Facts : Calories 326.4, Fat 12.8, SaturatedFat 3.3, Cholesterol 71.8, Sodium 330.5, Carbohydrate 26.6, Fiber 4.5, Sugar 6.7, Protein 26.5
EASY SLOW COOKER PORK POZOLE
A Mexican soup with pork, hominy, pinto beans. Flavored with chiles and plenty of lime flavors.
Provided by Sarah Olson
Categories Soup
Time 7h20m
Number Of Ingredients 20
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!
Nutrition Facts : Calories 364 kcal, Carbohydrate 40 g, Protein 31 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1252 mg, Fiber 11 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving
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SLOW-COOKER PORK POSOLE RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 7 hrs 20 minsCategory Pork Slow-Cooker & Crockpot RecipesCalories 311 per serving
- Sprinkle the pork evenly with the cumin, salt, and black pepper. Heat the oil in a large skillet over medium-high. Add half of the pork to the skillet; cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining pork.
- Add the poblano chiles and onions to the skillet. Cook, stirring often, until the vegetables are almost tender and lightly caramelized, about 5 minutes. Add 1/2 cup of the stock to the skillet. Cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet; transfer to the slow cooker. Stir in the hominy, pinto beans, salsa verde, and remaining 3 1/2 cups stock. Cover and cook on LOW until the pork is tender, 7 to 8 hours. Skim the fat from the surface of the soup. Mash some of the beans and hominy with a potato masher. Ladle the soup into bowls. Serve with the sliced radishes, scallions, and oregano leaves, if desired.
SLOW-COOKER CHICKEN POZOLE - RECIPES, PARTY FOOD, COOKING ...
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5/5 (7)Total Time 6 hrs 40 mins
SLOW COOKER POZOLE ROJO RECIPE - EVERYDAY DISHES
From everydaydishes.com
Servings 12Total Time 4 hrs 45 minsEstimated Reading Time 2 mins
- Pat pork dry then cut into two pieces. In a small bowl combine cumin and salt. Rub mixture over all sides of pork pieces. Set aside
- In a large sauté pan, heat oil until shimmering. Add onion and cook 3 minutes until softened. Add minced garlic and cook 1 more minute. Scrape mixture into large slow cooker. Sear pork in same pan until browned well on all sides 5-7 minutes. Transfer pork to slow cooker then add water, chicken broth, oregano and bay leaf. Turn cooker to high and cook for 1 hour.
- Tear off stems from chilies then clean out seeds. Put cleaned chilies in heat proof container and cover with boiling water. Set aside for 30 minutes to soften. Remove chilies from water and transfer to blender. Add 1½ cups chili soaking water, garlic, and salt to taste. Pulse until completely smooth. Strain mixture and discard solids.
- After 1 hour of cooking time, add 1 cup chili sauce to slow cooker and stir well. Set heat to low and set timer for 2 more hours.
SLOW-COOKER PORK POSOLE RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (14)Total Time 7 hrs 30 minsCategory MainCalories 221 per serving
- Trim any visible fat from the pork and cut into 1-inch pieces. Season with salt and pepper. Heat 1 teaspoon of vegetable oil in a large nonstick skillet over medium-high heat. Add half the pork pieces to the pan and cook until browned, about 8-10 minutes. Add the browned pork to the slow cooker. Add another teaspoon of oil to the pan and once shimmering, brown the remaining pork. Remove to the slow cooker.
- Reduce the heat to medium and add the last teaspoon of oil to the pan. Once heated add the chopped onions. Sauté the onions until softened and browned, about 5 minutes. Add the garlic, chili powder, cumin and oregano to the onions. Stir and cook until fragrant, about 1 minute. Add the onion and garlic mixture to the slow cooker.
- Add the minced chipotle peppers with adobo sauce, hominy, chicken broth, bay leaf and fire roasted canned tomatoes to the slow cooker. Stir to combine. Cover and cook until the pork is very tender, about 6 to 7 hours on high or 7 to 8 on low.
- Turn off the slow cooker and remove the bay leaf. Skim any fat from the surface of the soup. Season with salt and pepper to taste and add the juice of 1 lime. Serve with your favorite toppings.
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5/5 (2)Total Time 6 hrs 10 minsServings 6Calories 269 per serving
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5/5 (1)Estimated Reading Time 3 minsServings 6Total Time 6 hrs 10 mins
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- Sauté the onions and celery in a drizzle of olive oil until soft. Add the can of Rotel, tomato paste, and garlic; continue cooking until garlic is fragrant. Don’t let the garlic burn. Transfer everything to the slow cooker.
- Add in the pork bone and broth, and set the slow cooker on high if you want soup in about 4 hours or low for 6-8 hours. If you are not using a slow cooker set on low simmer stirring occasionally until the meat is falling off the bone.
- Thirty minutes to an hour before you want to eat drain the hominy and add it to the soup. Remove pork bones and any fatty bits from the soup.
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SLOW COOKER CHICKEN POSOLE - ISABEL EATS {EASY MEXICAN ...
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4.4/5 (78)Calories 239 per servingCategory Main, Soup
- Add the chicken, chicken broth, enchilada sauce, shallot, chili power, minced garlic, cumin powder, and salt to the slow cooker. Mix until well combined.
- Using a slotted spoon, remove chicken from slow cooker and place onto a large plate or cutting board. Shred using two forks.
SLOW COOKER POSOLE - MEXICAN SOUP - FOX VALLEY FOODIE
From foxvalleyfoodie.com
5/5 (5)Total Time 6 hrs 5 minsCategory SoupCalories 350 per serving
- Add all posole ingredients into a 6-quart slow cooker. Heat on high for 6 hours, or until meat is easily shredded with a fork.
- Remove any large chunks of fat in the soup and shred pork (often best to remove the pork from the pot to shred, then add it back in)
- Ladle posole into bowl then top with desired amount of shredded cheese and cilantro. Squeeze juice from one lime wedge into bowl and serve with warm tortillas.
SLOW COOKER PORK POSOLE | EASY COMFORT FOOD FOR CHILLY DAYS!
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Reviews 32Category Lunch, Main Course, SoupCuisine MexicanTotal Time 7 hrs 10 mins
- Using a large skillet, add olive oil and place over medium-high heat. Once hot, add pork loin and cook for 2-3 minutes per side. Transfer pork into slow cooker.
- Add all remaining ingredients except for garnishes (enchilada sauce, chicken stock, hominy, onion, chilies, garlic, oregano, chile powder, cumin, salt and paprika); cover and cook on low for 6-7 hours.
- Divide into bowls and top with chopped cilantro, feta cheese, sliced radishes and a squeeze of fresh lime juice.
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4.3/5 (59)Total Time 4 hrs 30 minsCategory Appetiser, Entree, SoupCalories 275 per serving
- Remove the stems from each chili shaking out as many seeds as possible and place in a large bowl. Cover chilis with boiling water and top with an upside down plate to keep submerged. Let sit until softened, at least 30 minutes.
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5/5 (11)Category SoupCuisine MexicanCalories 302 per serving
- Generously season pork ribs with salt and pepper and place in the slow cooker, along with the quartered onion.
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5/5 (2)Total Time 8 hrs 10 minsCategory SoupCalories 173 per serving
- The night before cooking, combine all ingredients except for the salt, pepper, cilantro, and tortillas in the removable insert of the slow cooker and refrigerate overnight.
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4.5/5 (64)Estimated Reading Time 2 minsServings 8Total Time 6 hrs 10 mins
- In the bowl of a slow cooker, combine the broth, hominy, diced tomatoes, enchilada sauce, onion, garlic and seasonings.
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4/5 (303)Total Time 4 hrs 20 minsServings 6Calories 400 per serving
- Combine the cumin, paprika, oregano, 1½ teaspoons salt, and 1 teaspoon pepper in a small bowl. Coat the pork with this mixture, then transfer to a 4- to 6-quart slow cooker. Add the onion, broth, tomatoes, hominy, and beans and stir to combine. Cover and cook until the pork is tender, on low for 6 to 7 hours or on high for 4 to 5 hours.
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POSOLE: A SHORTCUT SLOW COOKER MEXICAN STEW YOU'LL LOVE!
From boulderlocavore.com
Ratings 14Category SoupCuisine AmericanTotal Time 7 hrs 10 mins
- In a large 6-7 quart slow cooker sprinkle the onions on the bottom and place the pork shoulder on top of them.
- Then layer the ingredients as noted in the ingredient list: garlic, green chilies, white and yellow hominy, cumin, jalapeno slices, enchilada sauce and chicken broth. Cook on HIGH for 7 hours or until the meat is fully cooked.
- Remove the pork onto a plate or cutting board. Using two forks, shred the meat, discarding any pieces of fat, and return the pork to the slow cooker.
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