Slow Cooker Posole Recipe | Mexican Stew

This hearty slow cooker posole is rich in flavor and simple in preparation! Pork, hominy and a few simple pantry ingredients make perfect posole!

top down view of slow cooker posole in white bowl with shredded cabbage, sliced avocado, tortilla chips and lime wedge

Today is a good day. Because it’s slow cooker posole day.

I’ve been promising you this recipe forever, and I’m finally making good on that.

If you aren’t familiar with posole, it’s a Mexican stew made with pork and hominy and served with all sorts of delicious toppings, like avocado, shredded cabbage, cilantro, limes, etc.

There are a lot of different recipes and variations out there.

This slow cooker posole recipe is a fantastic way to get your posole fix with hardly any work. We’re letting pantry staples and slow cookers do the work for us.

seasoned pork, hominy, broth, cabbage, avocado in white bowl

Easy Posole

If you’re looking for a true blue through and through, authentic, start-with-dried-chiles posole recipe, might I suggest a quick google search for a recipe befitting those standards?

This slow cooker posole recipe is amazingly delicious. But it’s easy.

And we’re using some canned goods to help us along.

enchilada sauce (green or red; I always use green)
salsa verde (regular or thick ‘n chunky)
green chiles (mild or medium)
white hominy (soaked, puffy corn – it’s so good)

While you can see specific brands pictured here, I’ve made this posole with various different brands, and it’s been delicious every time, so just use the brands you love and have readily available.

can of green enchilada sauce, can of green chiles, can of salsa verde thick and chunky, can of white hominy

Pork for Posole

Posole is traditionally made with pork.

I use either a pork sirloin roast or pork tenderloin. I find those to be the most tender in this recipe.

But you can try using pork loin (usually very lean) or pork shoulder (can be a bit fatty).

Brown the pork in a little oil (flavor!) and transfer to a slow cooker. Followed by everything else (except the cilantro)!

pork in slow cooker, onions and seasonings on pork, hominy in slow cooker, enchilada sauce in slow cooker

The slow cooker posole gently cooks until the meat is fall-apart tender, about 6-7 hours on high or 8-9 hours on low.

Warning: Your house is going to smell amazing.

The flavors will concentrate while cooking – and taste even better the next day, FYI.

The consistency of posole is thick like stew, but you can thin it with additional broth after cooking to make it more soup-like.

scooping slow cooker posole with wooden spoon

Posole Toppings

Posole is really delicious on its own. Hearty and comforting, the simple flavors don’t need much elaboration.

So yes, you can ladle it in a bowl, squeeze a lime wedge on top, and go to town.

But if you want the full posole experience, try serving it with:

shredded cabbage
sliced or diced avocado
salsa
lime wedges
thinly sliced radishes

We also throw shredded cheese or crumbled queso fresco in with ours…and tortilla chips on the side.

white bowl with slow cooker posole on wood board

Slow cooker posole is an experience. And it’s magnificent.

I’ve made this recipe dozens of times; it’s versatile, delicious, and family-friendly (I mean, hello, HOMINY).

My kids love it. And I’m left sneaking around as The Leftover Hoarder once again so that nobody gets any big ideas about taking posole in their lunch the next day.

There are a million ways to make, eat and experience posole. This slow cooker posole is just one of them, but it has quickly become our favorite!

pork, hominy, cilantro, avocado, cabbage

FAQs for Posole:

Can I use yellow hominy instead of white?

Traditionally posole is made with white hominy, but you can experiment using (sweeter) yellow hominy – it should work just fine.

Can I use chicken or beef instead of pork?

Yes! Feel free to experiment using either. Chicken will benefit from a shorter cooking time than pork or beef.

Does this recipe work in an Instant Pot?

It should work quite well; I’ve included Instant Pot/pressure cooker suggestions below in the recipe notes.

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Yield:
6-8 servings

Prep Time:
20 minutes

Cook Time:
7 hours

Total Time:
7 hours 20 minutes

Ingredients

1-2 tablespoons canola, vegetable or avocado oil
2-3 pounds pork roast, cut into 1-inch cubes (see note)
1 yellow onion, sliced thinly
4 cloves garlic, finely minced
1 can (19 ounces) red or green enchilada sauce (see note)
1 jar (16 ounces) salsa verde, regular or thick ‘n chunky
1 cup (8 ounces) chicken broth
1 can (4 ounces) green chiles
2 cans (15.5 ounces each) white hominy, drained
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon cayenne pepper, more or less to taste
1/2 cup chopped fresh cilantro

Instructions

Heat the oil in a 10- or 12-inch skillet or saucepan over medium heat. Season the pork pieces lightly with salt and pepper. Add the pork in a single layer and brown on all sides (may need to do this in batches so the pan doesn’t get crowded – otherwise the meat steams instead of browning nicely). Transfer the meat to a 6- or 8-quart slow cooker.
To the skillet, add the onions and cook on medium-low or medium heat until the onions start to soften, 2-3 minutes. Add the garlic and cook another minute or so. Transfer the onions and garlic to the slow cooker.
Add the enchilada sauce, salsa verde, broth, green chiles, drained hominy, oregano, salt, and cayenne pepper. Give the mixture a good stir.
Cover and cook on high for 6-7 hours (or low for 8-9 hours) until the pork is fall apart tender. Thin with broth, if desired, and heat through.
Stir in the cilantro. Season to taste with additional salt and pepper, to taste. Serve with shredded cabbage, sliced avocado, fresh lime wedges, tortilla chips, shredded cheese, etc.

Notes

Pork Roast: I have made this recipe with pork sirloin roast and pork tenderloin. Both were extremely tender and delicious. You can also try pork loin, although if it is really lean, it might be a bit dry.

Enchilada Sauce: I always make this with green enchilada sauce. There are a lot of decent brands; I often use La Victoria (for the enchilada sauce and salsa verde).

Instant Pot Suggestion: I haven’t made this in the Instant Pot/pressure cooker, but it should transition well. Here’s a good starting place: add the browned meat, onions, and all the other ingredients to the pressure cooker per the recipe. Cook on high for 15-20 minutes, naturally release pressure for 10 minutes and then quick release the remaining pressure. Season to taste with salt and pepper and add the cilantro.