Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, crockpot posole soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
I grew up with a Mexican step family and for that I am really glad because I had the opportunity to grow up with a Mexican grandma who cooked and showed us (the girls at least…that was just her way) how to cook. Place all ingredients except hominy and garnishes into the slow cooker. I never thought about making pozole in the crockpot until I came across this recipe!
Crockpot Posole Soup is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Crockpot Posole Soup is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook crockpot posole soup using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Crockpot Posole Soup:
- Prepare 2 lb Beef Chuck Roast
- Make ready 5 cup Water
- Prepare 4 Ancho Chiles (Seeds and Stems Removed) Can be found dehydrated and packaged this is what I used.
- Make ready 1 1/2 Onion (Medium Sized; 1/2in Diced)
- Get 3 1/2 Garlic Cloves (Good Sized)
- Get 2 tsp Salt
- Make ready 1/4 tsp Cumin
- Make ready 1 tsp Mexican Oregano
- Prepare 1/4 tsp Black Pepper
- Get 29 oz Canned Yellow Hominy; Drained
- Get 15 oz Canned White Hominy; Drained
- Make ready 1 can Small Salsa Verde (Green Sauce)
- Make ready 3 Avocados
- Get 1 head Cabbage
- Take 1 bunch Radishes
- Take 3 slice Lemons (Wedge Sliced)
I wanted to try this for a long time and it was delicious! Posole is a hearty meal in itself and it can easily be thrown together in the crock pot in the morning and then cook all day while I attempt to nap. Posole, or often written as "pozole", is a traditional Mexican soup meaning "hominy". 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:
- Add Water (Add a little extra if needed) and Beef Roast to the slow cooker, Cover on high for 3 hours.
- 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.
- Turn the slow cooker to low, cover, and continue to simmer on low for 3 more hours.
- 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.
- 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.
- Blend until smooth (about a minute or so) and add back to the crock, along with the Roast Meat.
- 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)
- 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! :)
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. Serve the soup topped with the avocado, cilantro, cheese, and lime wedges. Chef's Notes Tip: Cut down on grease in the broth by trimming the pork fat before cooking. I have been looking for a great pozole recipe for a long time, and this is it!
So that is going to wrap it up with this exceptional food crockpot posole soup recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
