Posole (aka Pozole) is a Mexican stew that is often served for special occasions such as weddings, birthdays, baptisms, etc. The word pozole translates directly to “hominy” which is the type of corn that is the main feature of this dish. Hominy itself is a form of dried maize that has been treated with an alkali (usually lye or lime), which softens the exterior and makes it more digestible.
The best part of this recipe is how freakin’ EASY it is! I didn’t even totally defrost the pork chops. Here’s what you do:
Take this stuff and put it in that thing. (Make sure you drain and rinse the hominy and then replace the drained liquid with plain tap water. Like this.
Cook on low for 8 hours, then shred the pork inside the stew. Serve topped with lots of cilantro and fresh lime juice!
Easy peasy and low cal, too! Each serving has 360 calories, 30g protein, 12g fat and 33g carbs.
Slow Cooker Pork Posole
An easy weeknight Mexican stew.
A quick note about chili powder: this recipe calls for Ancho chili powder, and if you really want this to be perfect, you definitely want to use Ancho chili powder. If all you have is a spicier chili powder, I recommend cutting it 50/50 with sweet paprika.
- 1 lb. lean pork (I used boneless center cut pork chops)
- 1 cup onions, chopped
- 3 cloves garlic
- 2 cans white hominy, drained and rinsed
- 1/2 cup kosher dills, cubed
- 2 chicken bouillon cubes
- 1 tbsp oregano
- 4 tbsp Ancho chile powder
- 1 tsp ground cumin
- 2 cups water
- 1/2 cup cilantro, chopped
- 2 limes, quartered
- Put everything except the cilantro and lime in the slow cooker and stir to combine. Cook on low for 8 hours.
- Shred the pork chops and stir to evenly distribute.
- Serve topped with cilantro and lime juice.
Have you had posole before? Will you try this one?