Posole (or pozole) is a thick and hearty soup that originated in Jalisco, Mexico.
Mashing some of the beans and hominy thickens this slow-cooker posole and releases more of their earthy flavor.
You may add garlic and dried chiles to bring depth of flavor as well.
Heat the oil in a large skillet over medium-high.
Transfer to a 5- to 6-quart slow cooker.
Repeat the procedure with the remaining pork.
Add the poblano chiles and onions to the skillet.
Cook, stirring often, until the vegetables are almost tender and lightly caramelized, about 5 minutes.
Add 1/2 cup of the stock to the skillet.
Stir in the hominy, pinto beans, salsa verde, and remaining 3 1/2 cups stock.
Cover and cook on LOW until the pork is tender, 7 to 8 hours.
Skim the fat from the surface of the soup.
Mash some of the beans and hominy with a potato masher.
Ladle the soup into bowls.
Serve with the sliced radishes, scallions, and oregano leaves, if desired.
In Step 2, transfer the cooked onion mixture to the pot.
Stir in the hominy, pinto beans, salsa verde, and remaining 3 1/2 cups stock.
Lock the lid; turn Pressure Valve to “Venting.”
Cook on SLOW COOK [Normal] until the pork is tender, about 8 hours.
Turn off the cooker.
Remove the lid; skim the fat from the surface of the soup.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
