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The ingredients needed to prepare Crockpot Posole Soup:
- Use 2 lb of Beef Chuck Roast.
- Prepare 5 cup of Water.
- Prepare 4 of Ancho Chiles (Seeds and Stems Removed) Can be found dehydrated and packaged this is what I used..
- Get 1 1/2 of Onion (Medium Sized; 1/2in Diced).
- You need 3 1/2 of Garlic Cloves (Good Sized).
- Prepare 2 tsp of Salt.
- Provide 1/4 tsp of Cumin.
- Provide 1 tsp of Mexican Oregano.
- Get 1/4 tsp of Black Pepper.
- Get 29 oz of Canned Yellow Hominy; Drained.
- Prepare 15 oz of Canned White Hominy; Drained.
- Get 1 can of Small Salsa Verde (Green Sauce).
- You need 3 of Avocados.
- Get 1 head of Cabbage.
- Use 1 bunch of Radishes.
- Get 3 slice of Lemons (Wedge Sliced).
Instructions to make Crockpot Posole Soup:
- Add Water (Add a little extra if needed) and Beef Roast to the slow cooker, Cover on high for 3 hours..
- At the end of 3 hours, take out the Roast and add the salt, Mexican oregano, cumin, black pepper, Salsa Verde, ancho chiles, garlic,and onion to the water..
- Turn the slow cooker to low, cover, and continue to simmer on low for 3 more hours..
- Meanwhile, when the Roast is cool enough to handle, chop it up into regular-sized pieces and reserve it to add back to the soup later..
- After the 3 hours on low have elapsed, fish the chiles out of the broth and add them to a blender with a 1/2 cup of broth from the crock pot..
- Blend until smooth (about a minute or so) and add back to the crock, along with the Roast Meat..
- Lastly, Dump in your cans of hominy, season to taste (I added Garlic Salt to taste), cover, and let it all warm up another 20-30 minutes before serving. (Or until preferred heat temperature).
- For Garnish; Cut up the Avocados into long slices, Cabbage, and Radishes and put whatever you like on your soup bowl, Then top with a squeezed wedge of lemon juice. Enjoy! :).
The robust stew includes meltingly tender shredded pork along with hominy and onions that are gently coaxed to sweetness. If you're lucky enough to have some leftover posole, goodness gracious, the options are endless. Red posole (pozole) soup, a traditional Mexican stew, is a classic comfort food recipe made with dried chilis, pork, and hominy. Growing up, my mom always had a jar or two of hominy in the pantry. Having lived in Mexico to teach English for several years while my dad attended medical school, it was one of her favorite staples to keep on hand.
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