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You are here: Home / Crock-Pot Soup, Stew And Chili Recipes / Crock-Pot Posole Soup

Crock-Pot Posole Soup

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Crock-Pot Posole Soup
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Crock-Pot Posole Soup

This simple and authentic Mexican recipe for Crock-Pot Posole Soup will warm you up with the traditional flavors of Mexico . Simple to make in the slow cooker.

Crock-Pot Posole Soup

Slow Cooker Posole Soup

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.


Crock-Pot Posole Soup

Special Diets

Gluten Free | Low Calorie | Low Carb | Low Fat | Low Sugar

This recipe for Crock-Pot Posole Soup is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes


Crock-Pot Posole Soup

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Crock-Pot Posole Soup

Crock-Pot Posole Soup Recipe

Heidi Kennedy
Tender chunks of pork are slow cooked to perfection in a rich and delicious broth filled with hominy in this lovely Mexican posole soup!
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 6 hrs
Total Time 6 hrs 30 mins
Course Soups, Stews and Chili
Cuisine Mexican
Servings 10 Servings
Calories 198 kcal

Equipment

  • 6 Quart Crock-Pot or larger slow cooker
  • Large Cast Iron Skillet
  • Knife
  • Cutting Board
  • Slotted Spoon
  • Can Opener
  • Can Strainer
  • Measuring Spoons
  • Ladle

Ingredients

  • 1 Tablespoon Vegetable Oil
  • 2 Pounds Boneless Pork Tenderloin (cut into 1-inch pieces )
  • 31 Ounces Canned White Hominy (drained)
  • 14.5 Ounces Canned Tomato Sauce (undrained)
  • 1 Medium Yellow Onion (diced)
  • 8 Ounces Canned Fire Roasted Diced Green Chilies (undrained)
  • 4 Cloves Garlic (minced)
  • 2 Teaspoons Dried Oregano
  • ½ Teaspoon Cayenne Pepper (or more if you like it spicy)
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • ½ Cup Chopped Fresh Cilantro

Instructions

  • In a large skillet on the stove top heat the vegetable oil until hot.
    1 Tablespoon Vegetable Oil
  • Add the pork and cook and stir until the meat is browned on all sides.
    2 Pounds Boneless Pork Tenderloin
  • Remove the meat with a slotted spoon and place the meat in the bottom of a 6 quart or larger slow cooker.
  • Add all of the ingredients except the cilantro, salt and pepper and stir.
    14.5 Ounces Canned Tomato Sauce –31 Ounces Canned White Hominy –1 Medium Yellow Onion –8 Ounces Canned Fire Roasted Diced Green Chilies –4 Cloves Garlic –½ Teaspoon Cayenne Pepper –2 Teaspoons Dried Oregano
  • Add enough water to fill the slow cooker 3/4 of the way full.
  • Cover and cook on high for 6 to 8 hours.
  • Taste soup and add salt and pepper to your liking and stir in the chopped cilantro.
    Kosher Salt –½ Cup Chopped Fresh Cilantro –Freshly Ground Black Pepper
  • Ladle hot soup into bowls and enjoy!

Notes

Serve with additional cilantro and wedges of lime if desired.

Nutrition

Calories: 198kcal | Carbohydrates: 18g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 59mg | Sodium: 623mg | Potassium: 524mg | Fiber: 4g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 2mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Posole Soup
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Filed Under: 10 Ingredients Or Less Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, 6.5 Quart Crock-Pot Recipes, 7 Quart Crock-Pot Recipes, Cinco de Mayo Crock-Pot Recipes, Crock-Pot Soup, Stew And Chili Recipes Tagged With: Cayenne, Cayenne Pepper, Cilantro, Comfort Food, Diced Green Chile's, Garlic, Gluten Free, Gluten Free CP Recipes, Green Chiles, Green Chilis, Healthy, Healthy Mexican CP Recipes, Hominy, Low Calorie, Low Calorie CP Recipes, Low Carb, Low Carb CP Recipes, Low Fat, Low Fat CP Recipes, Low Sugar, Low Sugar CP Recipes, Onion, Oregano, Pepper, Pork, Pork CP Recipes, Pork Loin Roast, Salt, Soup, Tomato Sauce, Vegetable Oil, White Hominy, WW, WW CP Recipe

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Comments

  1. Marilyn says

    January 14, 2013 at 5:41 PM

    Fantastic soup! I’m thinking about making a seafood version.

    Reply

Trackbacks

  1. Posole Soup in the Slow Cooker | Bite. Sip. Repeat... says:
    March 27, 2013 at 2:06 AM

    […] The next morning I put it on low for 8 hours.  Added salt and pepper to taste and served it in a bowl with some shredded cabbage, sliced carrot, sliced radish and the cilantro.  Lisa and I thought it was fabulous.  The boys, not big fans of soup, were quite pleased with some of the pork pieces wrapped in a warmed tortilla with a sprinkling of cheddar cheese.  Thanks, Crock-Pot Ladies!  Original recipe here. […]

    Reply

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