Easy Crockpot Posole

Friday, March 17, 2017

I've always been a firm believer that crockpots are not just for the winter. I could eat soup any time of year, and this one is no exception. This posole is not just one of the easiest things to make in the crockpot, it's also one of my favorites. 

If you've never had posole before, it's basically a Mexican style soup with pork (or chicken), hominy, enchilada sauce, chicken broth, and seasoning. There really isn't much else to it (in any of the versions I've ever tried) besides that, which in my opinion adds to it's appeal. 

I have no idea how they make it in restaurants, but Daniel's grandma taught me how to make this and I trust her cooking knowledge on just about anything. 

In general, I'm not a huge fan of pork but when it cooks for as long as it does in this soup, it is one of the most tender and delicious parts about it. 

We usually start by buying whatever pork shoulder is on sale and letting it cook for 8 or so hours overnight with just some salt, pepper, garlic powder and onion powder. 

In the morning I just use two forks to shred it up and put half into a bowl, and half into the freezer to use for another time (the pork will be ridiculously hot at this point so let yours cool if you need to before shredding it up). It should already be falling apart by the time you start shredding it. If i'm going to make the posole right away, I wait a little bit of time to let the crockpot cool down, then clean it out and gather my ingredients for the soup. 

*If you are using pork that you've already frozen, you don't have to worry about thawing it out first, it can go right in during step 4 of the directions. 

All you need to make this recipe is:
1 Pork Shoulder (I usually use half for one meal and save half of it for another)
1 Can Red Enchilada Sauce
1 Large Can of Hominy 
Chicken Broth (enough to fill the crockpot more than halfway)
Menudo Seasoning (this can generally be found among the other seasonings at any regular grocery story and is usually only like 69 cents)

For garnish:
Cilantro
Lemons
White Onion

Directions:
1. Fill the crockpot with chicken broth. I usually fill it close to three quarters of the way full. 
2. Drain the hominy (it's okay if there is some liquid left) and pour that and the enchilada sauce into the crockpot with the broth. 
3. Add your shredded pork back into the crockpot. 
4. Pour in some of the menudo seasoning and mix everything with a spoon. This part is not an exact science, more seasoning WILL result in spicier soup so please keep that in mind (it does contain red pepper flakes). The first time you make it, add a small amount (a tablespoon or so) and taste it mid-way through cooking. If you want more spice, continue to add more. 
5. Cook on high for 3-4 hours or on low for 7 or 8. At this point, the meat is already fully cooked so the longer cook time really just allows for the seasoning to become more developed in the broth. 

By the time you eat the soup it will be close to four shades darker than when you first put everything in, and that's exactly how it should be. And that's all there is to it! It is so simple and seriously one of the most comforting soups.

Before serving, Daniel and I like to add a lot of fresh lemon juice into ours, as well as some chopped white onion and cilantro, but the best part about this recipe is that it's pretty much all to taste. Experiment to see how much more or less seasoning you'll want to use later, and you can't go wrong. This also makes great leftovers. It will separate some when you cool it down, but just heating it back up in the microwave will mix everything together. I hope you enjoy!

What are some of your favorite easy crockpot recipes? 
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2 comments:

  1. Yum this sounds amazing! I may have to give it a shot.

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  2. This sounds so good! I definitely want to try it soon. Have a great weekend!

    Sarah // www.sarahincolor.com

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