Slow Cooker Posole - Something Edible
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Slow Cooker Posole

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Slow Cooker Posole


Servings: Serves about 6-8 people (Around 3 quarts).

Prep Time: 5 minutes

Cook Time: 6 1/2 hours

  • 1 1/4 lbs ham hocks (Fresh pork hocks would work too.)
  • 40 fluid oz water (That's 5 cups.)
  • 4 ancho chiles Seeds and stems removed.
  • 1 yellow onion Medium sized; 1/2 inch dice.
  • 2 cloves garlic Minced
  • 1 1/2 tsps Kosher salt
  • 1/2 tsp Mexican oregano
  • 1/4 tsp cumin
  • 1/4 tsp black pepper Fresh ground, please.
  • 29 oz canned hominy Two standard cans' worth - UNdrained. White or yellow, you pick (I used one of each).

  • Instructions:

    To a 5-6 quart slow cooker, add the water and the ham hocks. Kick it to high, cover, and let 'er rip for 3 hours. At the end of 3 hours, take out the hunk o' meat and add the salt, Mexican oregano, cumin, black pepper, 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 pork hock is cool enough to handle, strip the meat from it, chop it up into regular-sized pieces and reserve it to add back to the soup. After the 3 hours on low have elapsed, fish the chiles out of the broth and add them to a blender with a half cup of the broth from the crock pot. Blend until smooth (about a minute or so) and add back to the crock, along with the meat from the ham hock. Dump in your cans of hominy, lid back up, and let it all warm up for another 20-30 minutes before serving.

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