Posole Soup in the Slow Cooker

I found a nice site with some great looking recipes, The Crock-pot Ladies.  Lots of good stuff, but the Posole Soup caught my eye.  When I worked in Cardiff, there was a Mexican place across the street that served a fabulous Chicken Posole soup that made me a fan.  I was hoping to recreate that.  This recipe came close.  I hope to fine tune it with time.  The ingredients…

  • 1 tsp vegetable oil
  • 1 lb pork tenderloin, cut into 1-inch cubes
  • 1/2 jar (6 Oz.) mild salsa
  • 1 (15.5 Oz.) can white hominy, drained and rinsed
  • 1 medium yellow onion, diced
  • 1 (4 Oz.) can diced, fire-roasted, green chilies
  • 2 cloves of garlic, minced
  • 1/8 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1/4 cup cilantro, coarsely chopped
  • salt & pepper, to taste

The original recipe calls for browning the meat, as step I usually skip, but ultimately regret. The problem is, I often assemble the crock meal the night before and I’m hesitant to start browning meat when people are asleep.  Anyway,  I skipped it (again) and the resulting broth was a little cloudy.  Next time I brown!  This time I put all the ingredients, except the cilantro, in my 3 quart crock pot and filled it to 1/2 inch below the top with low-sodium chicken stock.  A quick stir and I covered it and put it in the fridge, overnight.

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.

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