Slow cooker posole

    Slow cooker posole

    Recipe photo: Slow cooker posole
    3

    Slow cooker posole

    (54)
    7hr45min


    48 people made this

    About this recipe: This is a simple, yet deliciously hearty Mexican soup. Pork and chicken is slow cooked with chillies and hominy (hulled sweetcorn) in a seasoned stock. Garnish with fresh coriander. Enjoy on those cold winter nights.

    Ingredients
    Serves: 6 

    • 1 dried pasilla chilli, soaked in boiling water for 30 minutes and drained
    • 825ml chicken stock
    • 415ml beef stock
    • 335g pork fillet, cubed
    • 335g skinless, boneless chicken breast fillets, cut into 5cm pieces
    • 325g chopped onion
    • 1 1/2 teaspoons crushed garlic
    • 1/2 (220g) tin diced green chillies
    • 1 (425g) tin white hominy, drained
    • 1 (425g) tin yellow hominy, drained
    • 1 bay leaf
    • 2 teaspoons dried oregano
    • 2 tablespoons ground cumin

    Method
    Prep:45min  ›  Cook:7hr  ›  Ready in:7hr45min 

    1. Remove the stem from the soaked chilli. Combine with 1/2 of chicken stock in a liquidiser or food processor and puree until smooth. Pour into a 5 or 6 litre slow cooker.
    2. Pour in the remaining chicken stock and add the beef stock, pork, chicken, onion, garlic, green chillies and white and yellow hominy. Season with the bay leaf, oregano and cumin. Cover and cook on High for 4 to 5 hours or on Low for 6 to 7 hours. Remove the bay leaf before serving.

    Ingredients

    Dried pasilla chilli, tinned diced green chillies, tinned white hominy and tinned yellow hominy can be found in Hispanic speciality shops or online.
    Alternatively use fresh chillies instead of dried/tinned to taste.
    Tinned sweetcorn can be substituted in for tinned hominy.

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    Reviews & ratings
    Average global rating:
    (54)

    Reviews in English (48)

    by
    128

    Basically very good, however I also felt that there was something missing. I added 2 very finely chopped chipotles and feel that the taste improved. Comparing it to a cookbook of very traditional Mexican recipes I noticed that it is more authentic to use dried ancho and guajillo chiles, all pork (pig head or hooves to be exact) and no cumin....but really there are as many ways to make a good pozole as there are cooks in Mexico! To avoid kind of tough chile skins in you soup, strain the blended chile & chicken broth into the soup pot. Thanks for the recipe! It is traditional to have Pozole on New Year's Day so enjoy this great soup and..Feliz Ano Nuevo to you all!  -  23 Nov 2006  (Review from Allrecipes US | Canada)

    by
    113

    Very good basic recipe. Pozole is eaten with shredded cabage, diced onions, lime, sliced radishes, and sometimes cilantro or oregano sprinkled on top and tortillas rolled up in the palm of your hand to dip in your soup.  -  17 Mar 2008  (Review from Allrecipes US | Canada)

    by
    80

    In mexico (i'm mexican) people eat pozole in diferent ways depending where you live, but this recipe is not pozole is more like a soup and is missing all the flavor.  -  02 Mar 2009  (Review from Allrecipes US | Canada)

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