Friday, December 28, 2012

Slow Cooker Posole


1 1/2 to 2 pounds thin boneless pork loin center cut chops
2 (10 ounce) cans enchilada sauce
1 (15.5 ounce) cans white hominy, drained
1 (7 ounce) can green chile
1 (32 ounce) box chicken broth
1/2 teaspoon cumin

Cut pork loin into bite size pieces. 

In large skillet with a small amount of oil, brown pork loin. 

In slow cooker, combine all ingredients.  

Mix well.  Cover.  

Cook on low 6 to 7 hours.

I live in New Mexico and there must be a law that says at every potluck someone must bring Posole.  Recently, I was chosen to provide the Posole for a potluck at our church.  I must confess, I was not their first choice.  The lady who usually makes the soup was out of town so the duty fell to me.  

I was really nervous about making this much loved soup!  I don't have time to make it the traditional way, with lots of ingredients and lots of time in the kitchen.  So I came up with this shortcut recipe.  I am happy to say everyone loved it! 

I used mild enchilada sauce.  If you like it very spicy, use medium or hot enchilada sauce.  I also like to serve sour cream on the side with the Posole. 

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!


  1. One of the easier versions I have read, I like it.

  2. I'm excited to try this much easier version and I have no doubt that if it was crested by's D'lish!