Crockpot Posole Soup
Crockpot Posole Soup

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, crockpot posole soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Crockpot Posole Soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Crockpot Posole Soup is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have crockpot posole soup using 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Crockpot Posole Soup:
  1. Take 2 lb Beef Chuck Roast
  2. Prepare 5 cup Water
  3. Get 4 Ancho Chiles (Seeds and Stems Removed) Can be found dehydrated and packaged this is what I used.
  4. Take 1 1/2 Onion (Medium Sized; 1/2in Diced)
  5. Prepare 3 1/2 Garlic Cloves (Good Sized)
  6. Get 2 tsp Salt
  7. Make ready 1/4 tsp Cumin
  8. Take 1 tsp Mexican Oregano
  9. Take 1/4 tsp Black Pepper
  10. Take 29 oz Canned Yellow Hominy; Drained
  11. Take 15 oz Canned White Hominy; Drained
  12. Get 1 can Small Salsa Verde (Green Sauce)
  13. Take 3 Avocados
  14. Take 1 head Cabbage
  15. Take 1 bunch Radishes
  16. Take 3 slice Lemons (Wedge Sliced)

Typically it is made with pork however some recipes call for chicken or both meats. Crockpot Posole Soup Natalie Cathedral City, California. This was a recipe I originally found online but ended up tweaking a little to make it my way. Red posole (pozole) soup, a traditional Mexican stew, is a classic comfort food recipe made with dried chilis, pork, and hominy.

Steps to make Crockpot Posole Soup:
  1. Add Water (Add a little extra if needed) and Beef Roast to the slow cooker, Cover on high for 3 hours.
  2. 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.
  3. Turn the slow cooker to low, cover, and continue to simmer on low for 3 more hours.
  4. 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.
  5. 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.
  6. Blend until smooth (about a minute or so) and add back to the crock, along with the Roast Meat.
  7. 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)
  8. 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! :)

This was a recipe I originally found online but ended up tweaking a little to make it my way. 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. Warning: Your house is going to smell amazing.

So that’s going to wrap this up for this special food crockpot posole soup recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!