Slow Cooker Green Chile Pork Posole

Slow Cooker Green Chile Pork Posole


  • 1 tablespoon olive oil, plus more for drizzling
  • 1 pound poblano peppers
  • 1 pound Anaheim chiles
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 3 pounds cubed pork shoulder
  • 2 tablespoons cumin
  • 1 tablespoon Mexican oregano
  • 2 teaspoons salt
  • 1 teaspoon fresh cracked black pepper
  • 1 quart chicken stock
  • 2 25-ounce cans white hominy
  • 2 limes, sliced
  • Thinly sliced radishes (optional)
  • Fresh cilantro leaves (optional)
  • Thinly sliced green cabbage (optional)


  1. Heat the broiler and place the chiles on a rimmed baking sheet. Drizzle the chiles with a bit of olive oil, and broil, turning every few minutes, until the skins are charred.
  2. Remove chiles from the oven and place them in a large bowl. Cover tightly with plastic wrap to allow them to steam. Once they are cool enough to touch, remove the skin, stems, and seeds.
  3. Place the chiles in a food pocessor and pulse until they are combined.
  4. Meanwhile, heat a tablespoon of olive oil in a large skillet over medium-high heat and saute the onions until translucent, about 5 minutes. Add the garlic to the pan during the last minute, then transfer the onions and garlic to the slow cooker.
  5. Add the remaining ingredient, minus the hominy, to the slow cooker and cook on low for 8 hours. Adding the hominy 30 minutes before the posole is done.
  6. Squeeze some lime juice into each bowl of posole and top with cabbage, radish, and cilantro. Serve with additional lime slices.

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