This version of the traditional Mexican pork stew is made in a slow cooker with prepared chicken broth, salsa, canned green chilies, and, of course, hominy.

Allrecipes Member

Recipe Summary test

15 mins
5 hrs
20 mins
5 hrs 35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth.

  • Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours. Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro.

Nutrition Facts

249 calories; protein 24.4g; carbohydrates 20.6g; fat 6.7g; cholesterol 59mg; sodium 1350.6mg. Full Nutrition

Reviews (56)

Rating: 5 stars
This was wonderful! I have some pretty fantastic posole soup makers in my family and this recipe could give them a run for their money. Very, very flavorful. I made it EXACTLY as the recipe instructed. Good & authentic tasting. This recipe has made it into the soup rotation file. Read More
Rating: 5 stars
Followed it exactly with the exception of using chicken stock versus broth. - the Hormel Always Tender adds great flavor and IS tender. Garnished with shredded red cabbage, sliced radishes, onion, fresh jalapeno, cilantro, shreded cheese and fried corn tortilla strips. My teenage son really does not like soup and he had 2 bowls and wanted a 3rd. Hubby said outstanding and a "keeper." I love it because it is super easy. I do highly recommend the garnishes it just makes it extra special. Read More
Rating: 5 stars
I used 2lb pork loin and browned it with garlic salt and pepper before putting it in the cooker. My family loved it! Read More
Rating: 5 stars
Omitted the chicken and doubled the pork. We had this for Christmas Eve and LOVED it! The pork was just a regular one from the store's butcher shop, but was amazingly tender still. Will definitely be making again!! Read More
Rating: 5 stars
I live in Mexico and I had another recipe for pozole and it was terrible, the hominy was to tough to chew. I tried this version and it was delicious and tasted like the restaurant around the corner besides. Used a mixture of pork and chicken, but went heavier on the chicken and lighter on the pork. Read More
Rating: 5 stars
This recipe is absolutely amazing. I used 2 pounds of pork and no chicken but otherwise I followed it exactly. Read More
Rating: 4 stars
Very good!! I used leftover pulled pork and it was great way to use it up. Read More
Rating: 5 stars
I thought I would try this recipe based on the reviews and I was pleasantly surprised how wonderful this was. I made exactly the way the recipe stated and topped with avocado slices and crushed tortilla chips. I will be making this again perfect for a crowd. Read More
Rating: 5 stars
This turned out great. I took the advice from one of the posts to brown the pork first. I also used only pork...two pounds. Served with sour cream on the side for people who don't like things spicey. My two year old ate it with the sour cream and said "MMM". Read More