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Slow Cooker Posole

slow cooker posole #glutenfree #dairyfree #slowcooker

This comforting dish is one of my husband’s favorite. That’s funny, because posole is Mexican and he is Peruvian. That’s an important distinction for Latinos, so his affinity for my posole is something I like to tease him about.

Posole (or pozole) is no laughing matter, however. It’s actually an ancient stew the Aztecs used in celebratory meals and rituals before the Spaniards came over and got all up in their culture. That’s why there is corn (now hominy) in the recipe. The combination of maize and meat together is unusual in ancient recipes and has become the basis of much speculation. If you are brave, look it up. If you don’t want to ruin your dining experience, let that be the extent of your knowledge.

posolepinANYWAY, posole is still a special dish in Mexican culture, served on holy days or family commemorations. If you have a Mexican meat market nearby, go tell the butcher you are making posole, and he will happily cube some of his best pork for you.

The comforting ingredients, though, make for a satisfying stew any day of the week. David says it reminds him of stews he ate growing up in Lima, and I think it tastes like homemade chicken soup. But better. It will definitely make you happy and cure what ails you.

This recipe is adapted from “Oscar’s Posole” in Not Your Mother’s Slow Cooker Cookbook, one of my favorite collections.  Don’t be intimidated by the long ingredient list; you likely have most of it in your pantry already.

Slow Cooker Posole

  • Servings: 8-10
  • Difficulty: easy
  • Print

  • 3 lbs cubed pork roast
  • 1 medium onion, chopped
  • 2 Tbs minced garlic
  • 1 Tbs chili powder
  • house seasoning to taste
  • 1 Tbs ground cumin
  • 1 tsp dried cilantro
  • 2 cans hominy, drained
  • 1 small can diced green chilies, drained
  • 4 cups chicken broth
  • salt to taste
  • black pepper to taste

Toppings (choose any of the following):

  • shredded lettuce
  • pickled onions
  • chopped green onions
  • avocado slices
  • salsa
  • shredded cheese
  • fresh cilantro
  • lime wedges
  • warm tortillas
  • rice

Brown the pork in batches in cooking oil but do not cook through. Put the meat in the slow cooker along with all the rest of the stew ingredients (not the toppings) and mix well. Cover and cook on HIGH for 4 hours or LOW for 8 hours.

Serve in bowls over rice or in warm tortillas. Set out toppings, and enjoy!

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