Crock Pot Posole
Prep time
Cook time
Total time
Adapted from Big Giant Food Basket
Serves: 6-8
  • 2 Tbsp. vegetable oil
  • 2 lbs. boneless pork loin roast, cut into one-inch cubes
  • flour for dedging
  • 2 (14.5 oz) cans enchilada sauce
  • 2 (15.5 oz) cans yellow hominy, drained
  • 1 cup chicken broth
  • 1 medium onion, chopped
  • ½ cup canned chopped green chilies
  • 4 cloves garlic, minced
  • 3 tsp. oregano
  • cayenne pepper, to taste
  • ⅓ cup fresh cilantro
  1. Dredge meat in flour and place in pan with hot oil. Brown the meat with a good sear and place in a 4-quart crock pot.
  2. Pour the enchilada sauce over the meat and then top with the remainder of the ingredients except for the cilantro.
  3. Cook in the crock pot on high for 6-7 hours. (I cooked on high for 2-3 hours, then on low for 3-4 hours). Add the cilantro and then cook another 30 minutes.
Recipe by Dallas Duo Bakes at