I grew up with a Mexican step family and for that I am really glad because I had the opportunity to grow up with a Mexican grandma who cooked and showed us (the girls at least…that was just her way) how to cook. I have fond memories of sitting at her big kitchen table sorting a 25 lb. bag of Pinto beans, or warming the tortillas on the comal
that we had for every meal. And I remember the yummy dishes. Enchiladas, burritos, tacos, and the soups. While Menudo seemed to be the most popular soup, it seemed like there was always a pot simmering on the back burner. It just really wasn’t my favorite. I think at some point someone told me that it contained tripe (cow’s stomach) and it grossed me out. So if I HAD to eat a bowl I would just pick out the hominy.
But my favorite soup grandma Lopez made was Posole. Slow simmered pork with spices and aromatics and tons of hominy rounding it out with this earthy corn flavor.
And while grandma didn’t cook her soup in a Crock-Pot this recipe is pretty much the same as hers except instead of simmering on low on the stove we simmer away in the crock. And it tastes just as good as I remember.
1 Tablespoon Vegetable Oil
2 Pounds Bonesless Pork Loin Roast, Cut into 1-inch cubes
1 (14.5 Oz.) Cans Tomato Sauce
2 (15.5 Oz.) Cans White Hominy, drained
1 Large Yellow Onion, Diced
2 (4 Oz.) Cans Diced Fire Roasted Green Chilies
4 Cloves of Garlic, minced
1/2 Teaspoon Cayenne Pepper (or more if you like it spicy)
2 Teaspoons Dried Oregano
1/2 Cup Cilantro, chopped
Salt & Pepper, to taste
- In a skillet on the stove top heat the vegetable oil until hot.
- Add the pork and cook and stir until the meat is browned on all sides.
- Place the meat in the bottom of a 6-7 quart crock-pot.
- Add all of the ingredients except the cilantro and stir.
- Add enough water to fill the crock-pot 3/4 of the way full.
- Cover and cook on high of 6-8 hours.
- Taste soup and add salt and pepper to your liking and stir in the chopped cilantro.
Serve with additional cilantro and wedges of lime if desired.