Best 3 Slow Cooker Posole Verde Recipes

Slow cooker posole verde is a traditional Mexican stew that is perfect for a hearty and flavorful meal. This dish is made with hominy, a type of dried corn, and a variety of vegetables, such as tomatillos, green chiles, and onions. The slow cooker allows the flavors of the ingredients to meld together, creating a rich and savory broth. Serve this tasty stew with your favorite toppings, such as avocado, cilantro, and sour cream, for a complete and satisfying meal.

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SLOW-COOKER POSOLE VERDE

Slow-Cooker Posole Verde image

Enjoy this flavorful Mexican dinner that features pork, tomatillos and hominy - a slow cooked recipe made using Old El Paso® green chiles.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h25m

Yield 8

Number Of Ingredients 16

Ingredients

1 boneless pork shoulder (2 1/2 lb), trimmed of fat, cut into 1-inch pieces
2 teaspoons ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
3/4 cup Progresso™ chicken broth (from 32-oz carton)
2 cans (28 oz each) whole tomatillos, drained
3 large onions, chopped (3 cups)
4 cloves garlic, finely chopped
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 tablespoon sugar
1 can (29 oz) white hominy, drained, rinsed
Sour cream, if desired
Chopped fresh cilantro, if desired
Sliced jalapeño chiles, if desired
Sliced radishes, if desired

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle pork with 1 teaspoon of the cumin, the salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add half of the pork; cook about 6 minutes, stirring occasionally, until browned on all sides. Remove pork with slotted spoon; place in slow cooker. Repeat with remaining pork. Add broth to skillet; cook 1 minute, scraping to loosen brown particles. Pour into slow cooker.
Place tomatillos in food processor. Cover; process until smooth. Add to slow cooker. Stir in onions, garlic, green chiles, sugar and remaining 1 teaspoon cumin. Cover; cook on Low heat setting 6 hours. Stir hominy into slow cooker. Cover; cook 1 hour longer. Garnish individual servings with sour cream, cilantro, jalapeños and radishes.

Nutrition Facts : Calories 370, Carbohydrate 38 g, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 740 mg

SLOW COOKER GUISADO VERDE

Slow Cooker Guisado Verde image

An easy tomatillo and pork stew that is my boyfriend's favorite. Make it as spicy as you like by adding more or less jalapenos, or do not add any if you have a more tender palate.

Provided by Fastcooker

Categories Soups, Stews and Chili Recipes Stews Pork

Time 7h30m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
2 pounds boneless pork shoulder
1 large onion, coarsely chopped
3 cloves garlic, chopped
2 (12 ounce) cans tomatillos, drained and chopped
1 (7 ounce) can diced green chile peppers
2 fresh jalapeno peppers, sliced
½ cup fresh chopped cilantro
1 teaspoon dried oregano
salt and pepper to taste
1 quart water
1 cup shredded Monterey Jack cheese
¼ cup sour cream
4 sprigs fresh cilantro, for garnish

Steps:

Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker.
In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with skillet juices.
Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.
Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.

Nutrition Facts : Calories 552.8 calories, Carbohydrate 17.7 g, Cholesterol 121.6 mg, Fat 36.9 g, Fiber 8.5 g, Protein 37.3 g, SaturatedFat 14.5 g, Sodium 1345.5 mg, Sugar 6.2 g

SLOW-COOKER POSOLE

Slow-Cooker Posole image

Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.

Provided by Jules

Categories Meat and Poultry Recipes Pork

Time 6h55m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
½ cup green chilies, diced
4 cloves garlic, minced
½ teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
¼ cup cilantro, chopped
½ teaspoon salt

Steps:

Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 25.7 g, Cholesterol 39.8 mg, Fat 7.7 g, Fiber 4.4 g, Protein 16.8 g, SaturatedFat 1.9 g, Sodium 670.5 mg, Sugar 3.7 g

Tips:

Prep the Meat: For a richer flavor, brown the pork or chicken in a large pot or Dutch oven over medium heat before adding it to the slow cooker. This step adds depth and caramelization to the meat.
Season Well: Don't be afraid to season the pork or chicken generously with salt, pepper, and your favorite seasonings before cooking. This will help enhance the flavor of the meat and the overall dish.
Use Fresh or Frozen Corn: You can use fresh or frozen corn kernels for this recipe. If using fresh corn, remove the kernels from the cob before adding them to the slow cooker. If using frozen corn, thaw it completely before adding it to the pot.
Add Vegetables: Feel free to add other vegetables to the slow cooker pozole verde, such as diced potatoes, carrots, celery, or zucchini. This will add extra nutrition and flavor to the dish.
Use Canned or Fresh Tomatillos: You can use either canned or fresh tomatillos for this recipe. If using canned tomatillos, drain and rinse them before adding them to the slow cooker. If using fresh tomatillos, remove the husks and rinse them thoroughly before chopping them.
Adjust the Spice Level: The amount of green chiles you add to the recipe will determine the spice level of the pozole verde. If you prefer a milder dish, use fewer chiles. If you like spicy food, add more chiles to taste.
Serve with Toppings: Pozole verde is traditionally served with a variety of toppings, such as shredded cabbage, diced avocado, sour cream, and crumbled queso fresco. These toppings add freshness, flavor, and texture to the dish.

Conclusion:

Slow cooker pozole verde is a delicious and easy-to-make Mexican soup that is perfect for a weeknight meal or a casual gathering. The combination of tender pork or chicken, fresh vegetables, and flavorful broth makes this dish a hit with everyone who tries it. Serve it with your favorite toppings for a complete and satisfying meal. Whether you're a fan of Mexican cuisine or simply looking for a new and exciting soup recipe, slow cooker pozole verde is sure to please.