Best 5 Posole Soup Slow Cooker Recipes
**Indulge in the Rich Flavors of Pozole Soup: A Culinary Journey Through Mexican Cuisine**
Pozole soup, a traditional Mexican dish, is a symphony of flavors that tantalizes the taste buds and warms the soul. Originating from ancient Aztec cuisine, this hearty and versatile soup has become a cornerstone of Mexican gastronomy. With a base of hominy, a unique type of corn, pozole soup is elevated by a chorus of ingredients, including tender pork, zesty chilies, aromatic spices, and a medley of fresh vegetables. This article presents a culinary journey through three distinct pozole soup recipes, each offering a unique interpretation of this beloved dish.
**1. Classic Pozole Rojo:** Dive into the vibrant world of Pozole Rojo, showcasing the quintessential red pozole soup. This recipe stays true to tradition, using dried ancho and guajillo chilies to create a rich, earthy, and slightly spicy broth. Slow-cooked pork shoulder lends its succulent texture and savory flavors to the soup, while hominy adds a chewy and delightful bite. Topped with a vibrant array of fresh garnishes, such as shredded cabbage, diced radishes, sliced avocado, and a squeeze of lime, this classic pozole rojo is a feast for both the eyes and the palate.
**2. Pozole Verde: Embrace the Freshness:** Experience the vibrant green pozole soup, known as Pozole Verde. This variation incorporates the refreshing flavors of tomatillos, green chilies, and cilantro. Tomatillos lend a tangy and slightly acidic note, while green chilies add a subtle heat that awakens the senses. Slow-cooked chicken or pork provides a tender and flavorful base, complemented by the chewy hominy. Garnished with the same array of fresh toppings as its red counterpart, Pozole Verde offers a lighter and more herbaceous take on this beloved soup.
**3. Pozole Blanco: Simplicity and Elegance:** Discover the understated elegance of Pozole Blanco, the white pozole soup. This recipe pares down the ingredients, allowing the natural flavors of hominy, pork, and spices to shine through. Without the bold colors of the red and green variations, Pozole Blanco relies on a delicate balance of flavors. The absence of chilies allows the subtle heat of garlic, cumin, and oregano to take center stage. Topped with a sprinkling of fresh cilantro, this minimalist approach showcases the essence of pozole in its purest form.
Each recipe provides step-by-step instructions, ensuring that home cooks of all levels can recreate these delightful pozole soups in their own kitchens. Detailed ingredient lists, cooking times, and serving suggestions accompany each recipe, making the cooking process seamless and enjoyable. With its rich history, tantalizing flavors, and versatility, pozole soup is a true culinary gem that deserves a place in every home cook's repertoire.
POZOLE IN A SLOW COOKER
Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.
Provided by Isabel
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 8h55m
Yield 12
Number Of Ingredients 13
Steps:
- Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
- Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
- Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
- Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 13.6 g, Cholesterol 52.4 mg, Fat 13.6 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 4.7 g, Sodium 426.6 mg, Sugar 2.5 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 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 POSOLE
Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.
Provided by Jules
Categories Meat and Poultry Recipes Pork
Time 6h55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
- Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
- Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 25.7 g, Cholesterol 39.8 mg, Fat 7.7 g, Fiber 4.4 g, Protein 16.8 g, SaturatedFat 1.9 g, Sodium 670.5 mg, Sugar 3.7 g
SLOW COOKER POSOLE: PORK AND HOMINY SOUP
Found this recipe by The Noshery, had to make carnitas to make it and now have to make them again to have leftovers to do that !
Provided by lesliecoy
Categories Stew
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter over medium heat and add onion, garlic, jalapeno, and spices. Saute until veggies are soft.
- Add vegetables in a slow cooker with pork, green chilies, salsa and hominy. Add reserved juices from the carnitas and stock to cover. Cover slow cooker and set on Low for 7 hours or High for 3 1/2 hours. Add tabasco to your taste and serve with desired garnishes.
- If you prefer to do this stovetop, saute veggies as directed and combine everything in a large heavy pot. Bring the soup to a boil, lower heat to a simmer and cover. Simmer for 2 hours until flavors are well combined.
Nutrition Facts : Calories 112.7, Fat 6.1, SaturatedFat 3, Cholesterol 15, Sodium 330.5, Carbohydrate 10.1, Fiber 0.9, Sugar 4.2, Protein 4.9
Tips:
- Use a variety of chiles to add depth and complexity to the soup. Try using a combination of guajillo, ancho, and pasilla chiles.
- Toast the chiles before simmering them in the broth. This will help to bring out their flavor.
- Add hominy to the soup for a hearty and filling texture. You can use canned or dried hominy.
- Use fresh or frozen pork shoulder for the soup. Pork shoulder is a flavorful and affordable cut of meat that is perfect for slow cooking.
- Add vegetables to the soup for added nutrition and flavor. Try using carrots, celery, onions, and zucchini.
- Season the soup with salt, pepper, and cumin to taste.
- Serve the soup with your favorite toppings, such as avocado, cilantro, lime wedges, and tortilla chips.
Conclusion:
Posole soup is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great meal to serve on a cold winter day or a hot summer night. With its combination of flavorful broth, tender meat, and hearty vegetables, posole soup is sure to satisfy everyone at your table.
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