Crock Pot Posole

Crock Pot Posole

Serves 6-8


  • 2lb pork loin
  • 1 tablespoon canola oil
  • 1 onion (coarsely chopped)
  • 4 cloves garlic (minced)
  • 2 Poblano peppers (seeded and diced)
  • 3 cups white hominy
  • 5 cups low sodium chicken broth
  • 6 cups baby spinach (coarsely chopped)
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 3 tablespoons broth from crock pot
  • 2 tablespoons whole wheat flour
  • 1 cube chopped cilantro (save half for garnish)
  • salt and black pepper


Step 1. Cut pork loin in 1/2-1 inch pieces – whatever your preference.
Step 2. Heat oil in large skillet over medium heat. Add pork, onion, garlic, Poblano and sauté until veggies are soft, liquid is removed and pork begins to brown, about 5-8 minutes.
Step 3. While pork is cooking add the next 5 ingredients (hominy through oregano) to crock pot and stir.
Step 4. Add pork mixture to crock pot, stir, cover and cook on high for 2 hours stirring occasionally.
Step 5. In small bowl, whisk flour with broth. Slowly pour mixture into crock pot while whisking constantly. The posole mixture will get stuck in the whisk a bit just keep whisking until flour mixture is smoothly incorporated.
Step 6. Stir in 1/2 cup of chopped cilantro.
Step 7. Reduce to low, stir, cover and heat for another 1-2 hours. The loin is a lean cut of meat and gets more tender the longer you cook it.
Step 8. Season to taste with salt and pepper.
Step 9. Serve with remaining chopped cilantro, diced avocado, lime wedge and your favorite hot spice on the side.
Step 10. Enjoy!