Last Updated on September 6, 2025 by Casia Valdés
If you’ve been craving something deeply comforting, rich, and effortlessly bold, this Crock‑Pot Posole is calling your name. Imagine tender, melt-apart pork slowly simmered alongside hominy in a slow cooker, transforming into a fragrant red chile broth that’s both soul-warming and deeply satisfying. As the aromas rise and fill your home, you’ll know you’re in for something special—a satisfying stew that’s as comforting as it is festive.
This recipe blends tradition with ease, letting flavors develop over hours while you go about your day. Soft garlic, fragrant oregano, and robust dried chiles infuse the broth with smoky complexity, while hominy adds that characteristic subtle sweetness and hearty texture. When it’s finally time to serve, the real magic happens at the table: a crisp garnish of cabbage, radishes, fresh lime, or tortilla chips transforms each bowl into a festive experience—because Mexican food is always meant to be celebrated.
Table of Contents
Why You’ll Love This Crock‑Pot Posole
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Effortless slow cooking—set it and let your crock pot work its magic while you handle life.
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Rich, well-rounded flavors—smoky chile, tender pork, and aromatic spices mingle deliciously.
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Hearty and filling—hominy delivers fullness and texture, making each bowl deeply satisfying. ([turn0search7])
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Customizable garnishes—add shredded cabbage, avocado, radishes, lime, cilantro, or tortilla chips for vibrant freshness. ([turn0search1], [turn0search2], [turn0search4])
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Perfect for leftovers—flavors improve over time, with excellent freeze-and-reheat potential.
Ingredients (Makes ~6–8 servings)
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3–4 lb pork butt (trimmed and cut into chunks)
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1 large onion, diced
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4–6 garlic cloves, minced
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2 tsp dried oregano
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Water (enough to cover in the slow cooker)
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2 (15 oz) cans hominy (drained and rinsed)
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12 dried red chile pods (guajillo or New Mexico), stemmed, seeded, and rinsed
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2 cups water or broth (for chile blending)
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1 tsp garlic powder
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1 tsp onion powder
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Salt, to taste
Instructions
1. Load Your Base
Place the pork in the bottom of your slow cooker. Warm a splash of oil in a skillet and sauté onion, garlic, and oregano until fragrant (about 5 minutes). Transfer to the slow cooker over the pork. Add enough water to submerge everything and cook on Low for 8–10 hours.
2. Prepare the Chile Puree
Simmer the rinsed chile pods in water until softened (~10 minutes). Blend the chiles and about 2 cups of their liquid until smooth—no need to strain. The puree imparts deep flavor and vivid color.
3. Combine Midway
At around the 5–6 hour mark, stir in the hominy and chile puree. Add garlic powder, onion powder, and salt to taste. Continue cooking until your pork achieves ultimate tenderness and the broth develops rich, stewy depth.
4. Serve and Garnish
Ladle the posole into bowls while hot. Gather garnishes such as shredded cabbage, chopped onions, radishes, cilantro, lime wedges, dried oregano, tortilla chips, or tostadas—and top each bowl generously for freshness and crunch.
Variations to Tailor the Flavor
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Boost the heat—leave chile seeds in or add chipotle in adobo for smoky spice.
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Protein swap—substitute pork with chicken or turkey for a lighter version.
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Vegetarian twist—use beans or mushrooms instead of pork, and vegetable broth.
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Broth options—use enchilada sauce with hominy (common in many easy versions). ([turn0search3])
Tips for Posole Perfection
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Opt for pork shoulder or butt—it has enough fat to yield tender, juicy meat. ([turn0search0])
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Use enough hominy and chiles for balanced texture and bold color.
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Garnishes aren’t just decorative—they provide essential crunch and contrast. ([turn0search2], [turn0search4])
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This stew tastes even better the next day, once flavors mingle. ([turn0search3])
Serving Suggestions
Serve with warm corn tortillas or crunchy tostadas. Pair with a crisp green salad, and consider Mexican staples like guacamole, queso fresco, or chips for added fun. A squeeze of lime and sprinkle of shredded cabbage elevates each spoonful with brightness and freshness, turning it into a festive meal.
Final Thoughts
Crock‑Pot Posole is the kind of dish that wraps you in warmth with every spoonful. With tender pork, hearty hominy, and rich chile broth, it weaves together tradition and ease in a way that feels effortlessly homey yet celebratory. This slow-cooked delight is ideal for gatherings, meal prep, or an indulgent solo dinner—just add bowls of garnishes to customize and enjoy.
Whether the slow cooker is humming on a cold evening or filling your home with flavor while you unwind, this posole becomes a bowl of tradition made simple—flavorful, nourishing, and endlessly comforting.
Crock-Pot Posole
Ingredients
Method
- Place the pork in the bottom of your slow cooker. Warm a splash of oil in a skillet and sauté onion, garlic, and oregano until fragrant (about 5 minutes). Transfer to the slow cooker over the pork. Add enough water to submerge everything and cook on Low for 8–10 hours.
- Simmer the rinsed chile pods in water until softened (~10 minutes). Blend the chiles and about 2 cups of their liquid until smooth—no need to strain. The puree imparts deep flavor and vivid color.
- At around the 5–6 hour mark, stir in the hominy and chile puree. Add garlic powder, onion powder, and salt to taste. Continue cooking until your pork achieves ultimate tenderness and the broth develops rich, stewy depth.
- Ladle the posole into bowls while hot. Gather garnishes such as shredded cabbage, chopped onions, radishes, cilantro, lime wedges, dried oregano, tortilla chips, or tostadas—and top each bowl generously for freshness and crunch.
