Slow Cooker Posole Recipe

Pork shoulder: Cut into chunks, this provides the main protein and richness to the stew.

Onion: Adds a sweet and savory base flavor to the posole.

Garlic: Minced to infuse the stew with aromatic depth.

Hominy: Drained and rinsed, these kernels add a unique texture and flavor.

Chicken broth: Forms the flavorful liquid base of the stew.

Chili powder: Adds a mild heat and rich color to the dish.

Ground cumin: Provides a warm, earthy flavor that complements the other spices.

Oregano: Adds a hint of herbal freshness.

Salt: Enhances all the flavors in the stew.

Black pepper: Adds a touch of heat and depth.

Bay leaves: Infuse the stew with a subtle, aromatic flavor.

Cilantro: Chopped and used as a fresh garnish.

Lime wedges: Served on the side for a burst of citrusy brightness.

Radishes: Sliced and added for a crunchy, peppery finish.

When preparing pork shoulder for this slow cooker posole, take the time to sear the meat in a hot pan before adding it to the slow cooker. This step isn't in the original recipe, but it can add a depth of flavor to your dish. Simply heat a bit of oil in a skillet over medium-high heat and brown the pork on all sides. This caramelization process will enhance the overall taste of your posole, making it even more delicious.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are also rich and flavorful, making them a good alternative for the hearty texture of pork shoulder.

• onion - Substitute with shallots: Shallots have a milder flavor and can provide a similar aromatic base for the dish.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar depth of flavor.

• hominy - Substitute with canned corn: While not identical, canned corn can provide a similar texture and sweetness to the dish.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to make the dish vegetarian while still providing a rich flavor.

• chili powder - Substitute with paprika: Paprika can provide a similar smoky flavor, though it may be less spicy.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but can still add warmth and depth to the dish.

• oregano - Substitute with thyme: Thyme has a similar earthy flavor and can be used as a substitute for oregano.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami to the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used if black pepper is unavailable.

• bay leaves - Substitute with thyme sprigs: Thyme sprigs can provide a similar aromatic quality to the dish.

• cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro.

• lime wedges - Substitute with lemon wedges: Lemon wedges can provide a similar acidic brightness to the dish.

• radishes - Substitute with jicama: Jicama can provide a similar crunchy texture and mild flavor.

• Allow the posole to cool to room temperature before storing. This helps prevent condensation, which can affect the texture and flavor.

• Transfer the posole into airtight containers. Use containers that are appropriately sized for the amount of soup you have to minimize air space.

• Label the containers with the date. This ensures you keep track of how long the posole has been stored.

• Store the posole in the refrigerator if you plan to consume it within 3-4 days. The flavors will continue to meld, making it even more delicious.

• For longer storage, place the posole in the freezer. It can be frozen for up to 3 months without significant loss of quality.

• When freezing, consider portioning the posole into individual servings. This makes it easy to reheat just the amount you need.

• To reheat refrigerated posole, transfer it to a pot and warm over medium heat until hot, stirring occasionally.

• For frozen posole, thaw it in the refrigerator overnight before reheating. Alternatively, you can reheat it directly from frozen by placing it in a pot over low heat, stirring frequently.

• Garnish freshly reheated posole with cilantro, lime wedges, and radishes to refresh the flavors and add a burst of freshness.

• Stovetop Method: Pour the leftover posole into a large pot. Heat over medium heat, stirring occasionally, until it reaches a simmer. This method helps maintain the texture of the pork shoulder and the hominy while evenly reheating the broth.

• Microwave Method: Place a portion of the posole in a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until hot. This is a quick and convenient option, especially for individual servings.

• Slow Cooker Method: Transfer the leftover posole back into the slow cooker. Set it to low and heat for 1-2 hours, or until thoroughly warmed. This method is ideal if you have time and want to keep the posole warm for an extended period.

• Oven Method: Preheat your oven to 350°F (175°C). Place the posole in an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, or until hot. This method is great for reheating larger quantities while preserving the flavors.

• Double Boiler Method: Fill a large pot with a few inches of water and bring to a simmer. Place the posole in a heatproof bowl that fits snugly over the pot. Stir occasionally until the posole is heated through. This gentle method prevents overcooking and keeps the pork shoulder tender.

• Sous Vide Method: Place the posole in a vacuum-sealed bag or a resealable plastic bag using the water displacement method. Set your sous vide machine to 165°F (74°C) and immerse the bag in the water bath. Heat for about 1 hour. This method ensures even reheating without drying out the pork shoulder.

Enjoy your reheated posole with fresh cilantro, lime wedges, and radishes for that just-cooked taste!

• Slow cooker: This is the primary appliance used to cook the posole slowly over several hours, ensuring the pork becomes tender and the flavors meld together.

• Cutting board: Used as a surface for chopping the pork shoulder, onion, garlic, and other ingredients.

• Chef's knife: Essential for cutting the pork shoulder into chunks and chopping the onion and garlic.

• Measuring spoons: Used to measure out the chili powder, ground cumin, oregano, salt, and black pepper accurately.

• Can opener: Necessary for opening the cans of hominy.

• Colander: Used to drain and rinse the hominy before adding it to the slow cooker.

• Mixing spoon: Useful for stirring the ingredients together in the slow cooker.

• Forks: Needed for shredding the pork once it is cooked and tender.

• Serving bowls: Used to serve the posole once it is ready.

• Ladle: Helpful for scooping the posole from the slow cooker into the serving bowls.

• Knife: Used for slicing the radishes for serving.

• Citrus juicer: Optional but useful for squeezing lime wedges over the posole before serving.

Prep ingredients the night before: Chop the onion, mince the garlic, and cut the pork shoulder into chunks the night before to save time in the morning.

Use pre-minced garlic: Opt for pre-minced garlic from the store to cut down on prep time.

Instant pot option: If you're in a hurry, use an Instant Pot to cook the posole in a fraction of the time.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-measured spices: Measure out the chili powder, cumin, oregano, salt, and pepper ahead of time.