Slow Cooker Pork Posole


A bowl of pork, avocado, and hominy in a red broth on a cutting board with tortilla chips.

Slow cooker pork posole is sorta a cheater’s version of authentic Mexican posole, a stew of sorts made with pork, hominy, onions, garlic, and all the traditional toppings. About the only thing missing is the constant need to tend it on the stovetop.

A bowl of pork, avocado, and hominy in a red broth on a cutting board with tortilla chips.A bowl of pork, avocado, and hominy in a red broth on a cutting board with tortilla chips.

Adapted from Martha Stewart Living | Martha Stewart’s Slow Cooker | Clarkson Potter, 2017

This slow cooker pork posole is an easy riff on a classic Mexican expression of comfort food. The robust stew includes meltingly tender shredded pork along with hominy and onions that are gently coaxed to sweetness. If you’re lucky enough to have some leftover posole, goodness gracious, the options are endless. Harness it as a burrito or taco filling, plop it atop some rice, or simply slap a fried egg on top and consider it breakfast.–Angie Zoobkoff

What is posole?

Posole is the English spelling of pozole, a Mexican stew made with pork or chicken and hominy in a broth that’s nuanced with chile pepper and gilded with any number of ingredients, whether radish, cabbage, avocado, cilantro, or lime.

Slow Cooker Pork Posole

A bowl of pork, avocado, and hominy in a red broth on a cutting board with tortilla chips.A bowl of pork, avocado, and hominy in a red broth on a cutting board with tortilla chips.

Slow cooker pork posole is sorta a cheater’s version of authentic Mexican posole, a stew of sorts made with pork, hominy, onions, garlic, and all the traditional toppings. About the only thing missing is the constant need to tend it on the stovetop.

Prep 20 mins

Cook 4 hrs 20 mins

Total 4 hrs 40 mins

  • Preheat a 5- to 6-quart slow cooker on high until warm, about 20 minutes. Season the pork with salt.

  • In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the pork to the skillet and cook, turning as needed, until the pieces are browned on all sides, about 8 minutes. Transfer to the slow cooker.

  • In the same skillet, reduce the heat to medium-low and heat 1 tablespoon oil. Add the onion, garlic, and chili powder and sauté until softened, about 6 minutes.
  • Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer everything in the skillet to the slow cooker along with 2 cups broth. Cover and cook until the meat is very tender, 4 hours on high or 8 hours on low.

  • Using tongs or a slotted spoon transfer the pork to a large bowl and, using 2 forks, shred the pork. Return the pork to the slow cooker and stir in the hominy. Stir to combine and to warm the pork. Season with salt to taste.

  • Serve the posole with avocado, radishes, tortilla strips, and lime on the side for each person to add as desired.

Serving: 1portionCalories: 289kcal (14%)Carbohydrates: 25g (8%)Protein: 25g (50%)Fat: 10g (15%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 60mg (20%)Sodium: 1166mg (51%)Potassium: 485mg (14%)Fiber: 5g (21%)Sugar: 4g (4%)Vitamin A: 796IU (16%)Vitamin C: 2mg (2%)Calcium: 44mg (4%)Iron: 2mg (11%)

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Recipe © 2017 Editors of Martha Stewart Living. Photo © 2017 Stephen Kent-Johnson. All rights reserved. All materials used with permission.

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