Many of you have asked for this New Mexico posole recipe , so it’s exciting to finally share it with you! I promise I won’t get into a long drawn out story about my childhood and this soup, but all I’ll say is that my Grandma Tita used to make this soup. Then my mom made it. And now I can excitedly declare that I make it! I was never able to conquer my Grandma’s biscochitos recipe, and I’ve never even tried to make sopapillas, but this past Christmas I conquered pork posole and I am PUMPED! I’ll let you in on a secret, there really is nothing to conquer haha, because making pork posole in the slow cooker is quite easy, I promise. Let me show you.
What is Posole?
The word posole (also spelled pozole) literally translates to “hominy”, which is the main staple of this soup that originated in Mexico. It is a clear broth soup, usually made with chicken stock or plain water, and contains just a few simple ingredients. You will need hominy, chicken or pork, water or broth, and onions. Hominy is a specially dried form of maize, a breed of corn with particularly large kernels that has a chewy yet dense texture to it. I love this soup because it is light yet comforting, and affordable to make. And while the base ingredients are basic staples, you can have a lot of fun with the toppings and garnishes. My family serves it with shredded cabbage, limes, radishes, oregano and New Mexico chili powder. Other common garnishes include cilantro, avocado and diced onions.
What are the best cuts of meat to use in this New Mexico posole recipe?
Whether you’re using chicken or pork, make sure to use the bones! They give the broth flavor and keeps the meat tender. A whole cut up chicken would be perfect. But if you are making pork posole, make sure to get country style pork ribs (also called picnic style). These are thick and meaty cuts from the blade end of the loin, close to the pork shoulder. They technically don’t contain rib bones, but instead contain parts of the shoulder blade. This cut makes it very easy to remove meat from the bone when they’re done cooking. I do not recommend using St. Louis style pork ribs, as they are too fatty and way too many bones that it makes for tedious & unnecessary work when you go to shred the pork.
How to make slow cooker posole
Begin by liberally seasoning your pork ribs with salt and pepper, then add them to the slow cooker. Add in a quartered onion and just enough broth to cover the pork ribs, about 3-4 cups. Set the slow cooker on high for 4-5 hours, or low for 6-8 hours. Once the pork is fork tender and easy to pull apart, turn the slow cooker off and remove the pork from the broth and set aside to cool. Once cool enough to handle, remove pork from the bones and shred up into large bite size pieces. Strain the broth so that you remove the onion and any bits of fat/pork that have floated to the top, and return the strained broth back to the slow cooker. Set the slow cooker on high for 30 minutes, and stir in the shredded pork, strained hominy, and another 3-4 cups of broth. Cook till just heated through and serve immediately with desired garnishes.
Can you make this soup on the stove top?
Yes, absolutely! My grandma and mom always made it on the stove top in a big stock pot. To make this New Mexico posole recipe on the stove top, simply add the pork and onion to all 6-8 cups of broth, and simmer for approximately 2 hours. Then proceed as above by straining the broth when the ribs are cooked, and then stirring in the shredded pork and hominy.Tips for making New Mexico pork posole
This recipe really is so easy to make, there aren’t a lot of “tips” you even need to know! But I would say to make sure to:- Season the pork generously with salt & pepper, adding more than you think you need.
- Make sure to use country style pork ribs (I know I’m repeating myself here haha).
- Lastly, hominy has a dense yet chewy texture that softens the longer it’s cooked. Our family enjoys a firmer texture, which is why I note to cook till just heated through. If you would like a softer texture though, feel free to simmer the hominy for approximately an hour.
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Slow Cooker Pork Posole
This easy New Mexico pork posole soup recipe is made in the slow cooker for added simplicity! Comforting without being heavy, make this soup when you want an easy & budget friendly meal any day of the week!
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Servings: 6
Equipment
Ingredients
- 3 lbs Country Style Pork Ribs also called picnic style pork ribs
- 1 Onion quartered
- 8 cups chicken broth may also use water
- salt & pepper
- 2 25 ounce cans of hominy drained and rinsed
- garnishes of choice radishes, cabbage, limes, chili powder
Instructions
- Generously season pork ribs with salt and pepper and place in the slow cooker, along with the quartered onion.
- Add in just enough broth or water to cover the ribs, about 4 cups, and set to high for 4-6 hours.
- When pork ribs are fork tender and cooked through, remove from the slow cooker and set aside to cool. Shred when cool enough to handle.
- Turn off the slow cooker, and strain the broth to remove onion and any bits of pork fat floating around. Return the broth to the slow cooker and set to low for 30 minutes.
- Stir in the shredded pork and strained hominy, and cook till warmed through.
- Top with your favorite garnishes.
Notes
Make sure to use country style pork ribs and generously season the ribs with salt & pepper.
Cook for an hour if you want your hominy to be softer and less chewy.
Canned Hominy can be found in the ethnic food aisle of most major grocery stores.
Nutrition
Calories: 302kcal | Carbohydrates: 3g | Protein: 30g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 1242mg | Potassium: 746mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 23mg | Calcium: 55mg | Iron: 2mg
Tried this Recipe? Connect with me and let me know by commenting below!
David Bray says
I’m anxious to make posole again. It’s been a long time. But I’m confused by your recipe. Are the only spices you use salt and pepper? My recollection is the posole I made before had cumin and chili. It appears that there are spices other than salt and pepper in the picture shown with your recipe. Am I missing something?
Andrea Howe says
Hi David! Great question. For cooking the posole, I only use salt and pepper. The seasonings you see on top are part of the garnish. In my family we sprinkle with dried oregano and New Mexico style chili powder. Hope this clears up any confusion!
Heidy says
This Slow Cooker New Mexico Pork Posole Recipe sounds amazing and I cannot wait to make it this week. Happy New year!
Veronika Sykorova says
This looks phenomenal and sounds easier than I thought! Love the photos! 🙂
Moop Brown says
This soup looks super tasty and makes great use of the slow cooker. A perfect recipe for this time of the year!
Loretp Nardelli says
We have to be grateful for put grannies and the wonderful food they so put such love fir us into them! Your soup looks so comforting and warn and the spices a nice heightened touch! This would be so nice on a wintery day. I can only imagine my hands cupping the bowl and that feeling of warmth and deliciousness filling my soul!
Thanks for sharing!
Leslie says
Whenever I see a recipe that’s made it through several generations, I know it’s going to be a good one! Can’t wait to try!
Lori | The Kitchen Whisperer says
Talk about perfect timing! I literally just pulled over at a rest stop on New Mexico where it’s snowing! I’m sitting here wishing I had some soup and BOOM! I see this recipe! I am so making this when I get home!
Marisa F. Stewart says
I absolutely love recipes that have been handed in families. I love posole but I always thought it would be too complicated. Was I ever pleased how easy it was to make. We loved it!! This will certainly be a regular soup on our roster.
Marta says
This recipe will help keep us warm this winter. We miss out drives through New Mexico and making this posole will help us take a trip down memory lane.
HEATHER PERINE says
Love that this is a family recipe! And that’s made in the slow cooker too. Seems like it should be more complicated too…can’t wait to make this next week. 🙂
Sharon says
What’s so great about this recipe is how simple it is but it’s so full of flavor. The perfect dish for the winter months.
Emily Bruno says
So flavorful. Love that it’s a slow cooker recipe!
Tawnie Kroll says
I love how delicious this was and with such minimal ingredients too! Plus it being a slow cooker meal really made this whole meal so easy! Thank you for a yummy recipe!
Anna Kate Goshko says
Adding to our menu right now. Looks so good!
Lauren Grant says
OMG so good, and so cozy! Love that it’s made in the slow cooker!