Easiest Way to Prepare Delicious Crockpot Posole Soup

Crockpot Posole Soup. Another classic of ours made easier in the Crock-Pot is this Crock-Pot Chicken Noodle Soup and it's a must make! Serve soup into bowls and garnish with radish, cabbage and. 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.

This hearty Mexican-style soup combines pork, hominy and spices in the slow cooker. This soup comes together fast and cooks in the crock pot. Check out another great soup: Slow Cooker French Onion Soup. You can cook Crockpot Posole Soup using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Crockpot Posole Soup

1. You need 2 lb of Beef Chuck Roast.
2. Prepare 5 cup of Water.
3. You need 4 of Ancho Chiles (Seeds and Stems Removed) Can be found dehydrated and packaged this is what I used..
4. Prepare 1 1/2 of Onion (Medium Sized; 1/2in Diced).
5. Prepare 3 1/2 of Garlic Cloves (Good Sized).
6. It's 2 tsp of Salt.
7. You need 1/4 tsp of Cumin.
8. You need 1 tsp of Mexican Oregano.
9. Prepare 1/4 tsp of Black Pepper.
10. Prepare 29 oz of Canned Yellow Hominy; Drained.
11. It's 15 oz of Canned White Hominy; Drained.
12. It's 1 can of Small Salsa Verde (Green Sauce).
13. It's 3 of Avocados.
14. It's 1 head of Cabbage.
15. You need 1 bunch of Radishes.
16. You need 3 slice of Lemons (Wedge Sliced).

This might sound blasphemous to some, but I think this version Pork Posole in Slow-Cooker. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream, cheese and chives. Don't forget to place a dish of toppings on the table so everyone can add them as desired to their individual bowls of soup!

Crockpot Posole Soup instructions

1. Add Water (Add a little extra if needed) and Beef Roast to the slow cooker, Cover on high for 3 hours..
2. 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..
3. Turn the slow cooker to low, cover, and continue to simmer on low for 3 more hours..
4. 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..
5. 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..
6. Blend until smooth (about a minute or so) and add back to the crock, along with the Roast Meat..
7. 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).
8. 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! :).

So if you love soup, love your crock pot, and love that cold weather is coming so you can utilize both as much as you want, then you need some new recipes. This hearty vegan crock pot vegetable lentil soup recipe will warm bellies and satisfy your entire family during the chilly months. I adore hearty soups for dinner, and this delicious crock pot vegetable lentil soup is my latest favorite! Spicy and comforting for a winter meal straight from the slow cooker. Remove meat from the crockpot and set aside to cool enough to handle and shred pork.