From the roundup: 22 High Protein Slow Cooker Meals That Actually Fill You Up
Posole earns a spot in my regular rotation because the pork shoulder does all the work while I do everything else. I get it into the crockpot Sunday morning before anyone in this house has fully woken up, and by early afternoon the broth smells deep and chile-warm in a way that makes the kids wander into the kitchen asking how long until dinner. The one thing I learned after my first batch: do not skip pulling the bone out and shredding the pork directly in the pot so every piece soaks up more broth before you serve it. Leftovers reheat fast and taste even better the next day, which matters when you are feeding seven people and counting on lunch to take care of itself.
Why you will love this
- Almost entirely hands-off: 20 minutes of prep, then 8 to 9 hours on LOW while you do other things.
- Bone-in pork shoulder gives the broth real body without any extra steps or added fat.
- Hominy holds its texture through the long cook and makes this feel more substantial than a regular soup.
- The toppings are simple pantry and produce items, no specialty ingredients required.
- One batch feeds eight, and it reheats well all week from the fridge or freezer.
Tips for success
- Pat the pork completely dry before rubbing on the spices. Wet meat means the rub slides off instead of sticking, and you lose most of that flavor before it even hits the pot.
- Do not panic if the liquid does not cover the pork. The slow cooker traps steam and the meat will cook through and shred even with the top half exposed.
- When you shred the pork, pull out the large obvious fat pieces but leave the smaller bits. Some fat staying in the broth is what gives it depth. I made the mistake of skimming too aggressively the first time and the broth tasted thin.
- Let the shredded pork sit in the broth on WARM for at least 10 minutes before serving. That short rest is what takes it from good to really good, the meat soaks up the seasoning instead of sitting on top of it.
If your broth tastes flat or thin
- Add more lime juice first, not more salt. A flat posole broth usually needs acid before it needs anything else.
- If the broth is genuinely watery, remove the lid for the last 20 to 30 minutes on HIGH to let some liquid cook off.
- A pinch more cumin or a few shakes of chili powder stirred in at the end can bring the broth back into focus if the spices got diluted.
- Taste after the pork goes back in and sits a few minutes. The shredded meat changes the flavor of the broth as it soaks, so always taste at the end, not right after you add the liquid.
Substitutions
Boneless pork shoulder works fine if that is what your store carries. The broth will be slightly less rich without the bone, but the flavor is still good. For a lighter version, bone-in chicken thighs can replace the pork at the same spice levels, just reduce the cook time to 4 to 5 hours on LOW. Yellow hominy is a direct swap for white and is often easier to find. If you cannot find either, canned chickpeas are not traditional but hold up well in the broth.
The canned green chiles are mild and kid-friendly as written. If you want more heat, add a diced fresh poblano or a chipotle pepper in adobo sauce when you add the other vegetables. For anyone avoiding pork entirely, beef chuck roast works with the same cook time and spice profile.
Make-ahead and storage
This is one of the better make-ahead soups in my rotation. Cook it completely, cool it uncovered for about 30 minutes, then refrigerate the whole pot insert overnight. The pork absorbs more broth as it sits, and the flavor on day two is noticeably better. Reheat on the stovetop over medium heat, stirring occasionally, until steaming through. Set out fresh toppings at the table since the cabbage and radishes do not hold well once dressed.
Store leftovers with the broth in an airtight container in the refrigerator for up to 4 days. To freeze, portion the pork and broth together into freezer containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. The hominy softens slightly after freezing but the texture is still good. Keep all toppings fresh and add them after reheating.
Slow Cooker Pork Shoulder and Hominy Posole
Ingredients
Equipment
Method
- Mix together the salt, pepper, cumin, oregano, and chili powder in a small bowl. Pat the pork shoulder dry with paper towels, then rub the spice mixture all over every surface of the meat, pressing it in so it sticks.
- Place the seasoned pork shoulder into the slow cooker insert. Scatter the diced onion and minced garlic around and on top of the pork.
- Pour the diced green chiles with their liquid, the drained and rinsed hominy, the diced tomatoes with their juices, and the chicken broth over and around the pork. The liquid does not need to fully cover the pork; the slow cooker will create enough steam to cook it through.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours. The pork is done when it shreds apart easily when you press on it with a spoon and the broth smells deeply savory and full. If you used a bone-in shoulder, the bone will slide out cleanly when the meat is ready.
- Transfer the pork to a cutting board. If there is a bone, remove and discard it. Use two forks to shred the meat into large, rough pieces. Pull out and discard any large pieces of fat you come across, but do not worry about getting every bit; some fat staying in the broth adds flavor.
- Return the shredded pork to the slow cooker and stir it into the broth. Squeeze in the fresh lime juice and stir. Taste the broth and add more salt if needed. Let the pork sit in the broth on WARM for at least 10 minutes before serving so it soaks up the seasoning.
- Ladle the posole into wide bowls, making sure each serving gets plenty of hominy and shredded pork. Top each bowl with shredded cabbage, sliced radishes, a wedge of lime, and fresh cilantro if using. Serve with warm tortillas on the side if you like.
Notes
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