Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, crockpot posole soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
"Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large.
Crockpot Posole Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Crockpot Posole Soup is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook crockpot posole soup using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Crockpot Posole Soup:
- Take 2 lb Beef Chuck Roast
- Prepare 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)
- Get 3 1/2 Garlic Cloves (Good Sized)
- Make ready 2 tsp Salt
- Get 1/4 tsp Cumin
- Take 1 tsp Mexican Oregano
- Get 1/4 tsp Black Pepper
- Get 29 oz Canned Yellow Hominy; Drained
- Take 15 oz Canned White Hominy; Drained
- Make ready 1 can Small Salsa Verde (Green Sauce)
- Prepare 3 Avocados
- Take 1 head Cabbage
- Make ready 1 bunch Radishes
- Prepare 3 slice Lemons (Wedge Sliced)
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. 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.
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! :)
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. Serve the soup topped with the avocado, cilantro, cheese, and lime wedges. Chef's Notes Tip: Cut down on grease in the broth by trimming the pork fat before cooking.
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