Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, crockpot posole soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Crockpot Posole Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Crockpot Posole Soup is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have crockpot posole soup using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Crockpot Posole Soup:
- Take 2 lb Beef Chuck Roast
- Make ready 5 cup Water
- Prepare 4 Ancho Chiles (Seeds and Stems Removed) Can be found dehydrated and packaged this is what I used.
- Take 1 1/2 Onion (Medium Sized; 1/2in Diced)
- Take 3 1/2 Garlic Cloves (Good Sized)
- Prepare 2 tsp Salt
- Take 1/4 tsp Cumin
- Prepare 1 tsp Mexican Oregano
- Prepare 1/4 tsp Black Pepper
- Prepare 29 oz Canned Yellow Hominy; Drained
- Make ready 15 oz Canned White Hominy; Drained
- Make ready 1 can Small Salsa Verde (Green Sauce)
- Prepare 3 Avocados
- Prepare 1 head Cabbage
- Get 1 bunch Radishes
- Get 3 slice Lemons (Wedge Sliced)
Typically it is made with pork however some recipes call for chicken or both meats. Crockpot Posole Soup Natalie Cathedral City, California. This was a recipe I originally found online but ended up tweaking a little to make it my way. Red posole (pozole) soup, a traditional Mexican stew, is a classic comfort food recipe made with dried chilis, pork, and hominy.
Steps to make Crockpot Posole Soup:
- Add Water (Add a little extra if needed) and Beef Roast to the slow cooker, Cover on high for 3 hours.
- 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.
- Turn the slow cooker to low, cover, and continue to simmer on low for 3 more hours.
- 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.
- 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.
- Blend until smooth (about a minute or so) and add back to the crock, along with the Roast Meat.
- 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)
- 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! :)
This was a recipe I originally found online but ended up tweaking a little to make it my way. Red posole (pozole) soup, a traditional Mexican stew, is a classic comfort food recipe made with dried chilis, pork, and hominy. Growing up, my mom always had a jar or two of hominy in the pantry. Having lived in Mexico to teach English for several years while my dad attended medical school, it was one of her favorite staples to keep on hand. Warning: Your house is going to smell amazing.
So that’s going to wrap it up with this exceptional food crockpot posole soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
