Easy Pork Posole Recipe
Easy Pork Posole Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 6 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 6 hours

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 ingredients: corn tortillas, 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, onion, cilantro and lime wedges. Yield: 8 servings (2 quarts).
Editor's Note: 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.
Originally published as Easy Pork Posole in Taste of Home Christmas Annual Annual 2016, p35

Nutritional Facts

1 cup (calculated without optional ingredients): 190 calories, 11g fat (3g saturated fat), 54mg cholesterol, 957mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 14g protein.

  • 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 ingredients: corn tortillas, chopped onion, minced fresh cilantro and lime wedges
  1. In a large skillet, heat oil over medium-high heat. Brown pork and sausage; drain. Transfer to a 4-qt. slow cooker.
  2. 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, onion, cilantro and lime wedges. Yield: 8 servings (2 quarts).
Editor's Note: 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.
Originally published as Easy Pork Posole in Taste of Home Christmas Annual Annual 2016, p35

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