I went to a Mexican wedding last November and this soup was served as a starter, I don’t know why it left such a lasting impression (considering the amount of memory lapsing cocktails I ingested). Its probably because its hearty, healthy and comforting, with a dash of nostalgia.
I sussed out a few recipes on the interwebs and mashed them together to make this easy crock pot version:
Crock Pot Mexican Posole Soup
- 2 large pork portions (about 2lbs)
- 1 onion diced
- 1/2 whole head of garlic chopped
- 2 cups chicken stock
- 1/4 cup of paprika (smoked if you have it)
- 1 lime, juiced
- 1 ½ large jalapenos, seeded and diced fine
- 3 bay leaves
- 1 tablespoon oregano
- 1 1/4 cup diced tomatoes
- ⅓ cup fresh parsley chopped
- 2 carrots, chopped
- 1 30-ounce can hominy (sub corn if you can’t find hominy)
- 1 tablespoon fresh ground pepper
- 3 chipotle peppers in adobo chopped finely
- 1 tablespoon kosher salt
- cilantro leaves diced, diced avocado & tortilla chips for garnish
- Layer half of the diced onion on the bottom of your crock pot. Cut pork into pieces and place on top of onions – sprinkle with salt and pepper. Add half of the chopped garlic, remaining onion, chicken stock, tomatoes, bay leaves, oregano, paprika, jalapenos, and lime juice (toss the whole lime halves in too).
- Place lid on and cook on high for 4- 4 1/2 hours or until meat is tender.
- Fish out the pork pieces and tear apart with two forks – the leaner the meat the harder this will be. Remove lime halves and return pork to the pot once shredded. Add carrots and hominy, chipotle peppers & adobo, and fresh parsley – stir. Cover and cook for another 30 minutes or so until the carrots soften.
- Top with cilantro, chopped avocado (or guacomole), and serve with a side of tortilla chips!