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Crockpot Posole Soup is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Crockpot Posole Soup is something which I have loved my entire life. They’re nice and they look fantastic.
I never thought about making pozole in the crockpot until I came across this recipe! It's just as yummy cooked this way. The only change was that I added some pieces of chicken to the soup - that is how we've always made our pozole, a mix of pork/chicken.
To begin with this particular recipe, we must first prepare a few ingredients. You can have crockpot posole soup using 16 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Crockpot Posole Soup:
- Prepare 2 lb Beef Chuck Roast
- Get 5 cup Water
- Make ready 4 Ancho Chiles (Seeds and Stems Removed) Can be found dehydrated and packaged this is what I used.
- Make ready 1 1/2 Onion (Medium Sized; 1/2in Diced)
- Prepare 3 1/2 Garlic Cloves (Good Sized)
- Get 2 tsp Salt
- Make ready 1/4 tsp Cumin
- Prepare 1 tsp Mexican Oregano
- Make ready 1/4 tsp Black Pepper
- Take 29 oz Canned Yellow Hominy; Drained
- Take 15 oz Canned White Hominy; Drained
- Get 1 can Small Salsa Verde (Green Sauce)
- Make ready 3 Avocados
- Prepare 1 head Cabbage
- Prepare 1 bunch Radishes
- Make ready 3 slice Lemons (Wedge Sliced)
I wanted to try this for a long time and it was delicious! Posole is a hearty meal in itself and it can easily be thrown together in the crock pot in the morning and then cook all day while I attempt to nap. Posole, or often written as "pozole", is a traditional Mexican soup meaning "hominy". Red posole (pozole) soup, a traditional Mexican stew, is a classic comfort food recipe made with dried chilis, pork, and hominy.
Instructions 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! :)
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. Posole (also spelled Pozole) is an authentic Mexican soup or stew recipe made from hominy (dried corn soaked in a mineral lime bath). The word 'posole' actually translates to mean hominy. Typically it is made with pork however some recipes call for chicken or both meats.
Above is easy methods to prepare dinner crockpot posole soup, very straightforward to make. Do the cooking stages accurately, calm down and use your coronary heart then your cooking shall be delicious. There are many recipes that you may strive from this web site, please discover what you want. Should you like this recipe please share it with your mates. Joyful cooking.
