Wednesday, March 25, 2015

Easy Crockpot Posole

We were treated to some authentic New Mexico Posole (or Pozole) and Indian fry bread for lunch up at the ski lodge this past weekend.  It was delicious...and HOT.  They served it with the traditional toppings of chopped white onions, shredded cabbage and lime wedges and the fry bread helped take the bite out of the heat of the ancho chiles.

I was craving it this week and decided to make it yesterday in my crockpot.  I know my version would probably make Rick Bayless have a complete meltdown, but I didn't really have time to soak ancho chiles overnight to make the traditional red chile sauce that gives it its punch.  And, we're wimps.  Serious sissies when it comes to hot and spicy, so, this is a very mild version that you can feel free to kick up a notch as you wish.

Los Ingredientes

This is an easy "dump" crockpot receipe:

1 pork tenderloin
1 small yellow onion, cut into small wedges
2 cans chicken broth
2 cans of white hominy, drained
1 small can green chiles (mild or regular depending on your taste)
1 can red enchilada sauce (mild or regular depending on your taste)
1 tsp. oregano
1 tsp. cumin
2 Tbsp. chili powder
1 Tbsp. seasoned salt
1 bay leaf

Place onions in crockpot and lay tenderloin on top of them.  Sprinkle tenderloin with seasonings and pour broth, hominy and green chiles around the pork.  Pour enchilada sauce on top of everything.  

Cook on high for 5-6 hours.  I also like to lay a towel on top of the crockpot lid to keep more steam/heat in the crockpot.  I don't know if this is scientific, but it seems like it works and it certainly doesn't hurt anything.

When it's done, cut the tenderloin in 3-4 pieces crosswise (you can do this while it's still in the crockpot) and then take two forks and shred the meat.  Remove the bay leaf.  Stir everything together and it's ready to serve.

Las Cubiertas
You can top your bowl of posole with chopped white onions, shredded cabbage, lime wedges--whatever strikes your fancy.  I ate mine with a corn (actually, half-corn and half-flour) tortilla but the rest of the family chose tortilla chips.

I used the mild green chiles and mild enchilada sauce.  The next time I make it, I will probably use the regular version or add a small can of this, (or at least the sauce, if not the peppers):

This recipe will definitely stay in my repertoire.  It was super fast to make and the price per serving came out well because it made at least 8 servings.  If you were trying to stretch the serving count out a bit, you could add a can of pinto beans or a third can of hominy.

Hope you give this a try--let me know if you do and how it worked out for you!

(For a more authentic version of New Mexico Posole, 
check out this recipe.)


Note: Only a member of this blog may post a comment.