Ingredients
Scale
- 2 pounds pork shoulder
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) hominy, drained
- 6 cups chicken broth
- 2 cans (4 ounces each) diced green chiles
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned.
- Transfer the pork to the slow cooker and add onions, garlic, hominy, chicken broth, green chiles, cumin, chili powder, oregano, salt, and pepper.
- Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender.
- Shred the pork with two forks and stir back into the soup.
- Serve with lime wedges and garnish with fresh cilantro.
Notes
- For a spicier kick, add more chili powder or jalapeños.
- This posole can be served with tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 5 grams
- Protein: 32 grams
- Cholesterol: 90 milligrams
Keywords: Slow-Cooker, Pork, Posole, Recipe, Comfort Food