Slow-Cooker Green Chile Pork & Hominy Posole Verde

This slow-cooker posole verde delivers rich, comforting flavor with minimal effort. Cubes of pork shoulder simmer for hours in a bright, roasted tomatillo salsa until they become melt-in-your-mouth tender.

Plump white hominy adds a hearty chew, while a spoonful of melted Oaxaca cheese makes the broth silky and satisfying. Set the slow cooker in the morning and come home to a fragrant, soul-warming stew that tastes like it simmered all day on a Mexican stove.

Posole verde is a beloved Mexican stew that celebrates hominy and pork in a vibrant green broth. This version takes a shortcut with jarred salsa verde, letting the slow cooker do the work. The result is a deeply flavorful, comforting bowl that needs only a few minutes of hands-on time.

Topped with crunchy cabbage, creamy avocado, and a squeeze of lime, it brings brightness and texture to every spoonful. Perfect for chilly evenings, this recipe is as easy as it is satisfying.

Ingredients

Why this recipe works

Slow cooking transforms tough pork shoulder into fork-tender morsels. The low, gentle heat breaks down collagen and connective tissue, releasing rich flavor and creating a silky texture.

The long simmer also allows the tomatillo salsa to mellow and deepen, producing a broth that is both tangy and savory. Because the slow cooker traps steam and circulates heat evenly, every ingredient cooks in its own juices, intensifying the overall taste.

Using jarred salsa verde is a practical shortcut that does not sacrifice flavor. Roasted tomatillos and poblanos bring a smoky, slightly tart character that forms the backbone of the stew.

The hominy, a type of dried corn treated with lime, adds a puffy, chewy texture that holds up beautifully during the long cook. Together with the pork, these ingredients create a balanced, hearty dish that feels both rustic and refined.

Notes and substitutions

For the best results, choose a well-marbled pork shoulder (also labeled pork butt) and cut it into uniform 1-inch cubes. This ensures even cooking and tender bites. If you prefer a leaner option, pork loin can be used, but it will be less succulent. The salsa verde should be a high-quality roasted tomatillo and poblano version; avoid ones with added sugar or too much vinegar.

The Oaxaca cheese is optional but highly recommended; it melts into a creamy, stringy texture that enriches the broth. If unavailable, use mozzarella or Monterey Jack. For the toppings, feel free to adjust quantities to taste—some like extra radishes or avocado. The stew is also delicious with warm tortillas on the side for dipping.

• pork shoulder: pork butt or boneless country-style ribs; cut into cubes
• roasted tomatillo-poblano salsa verde: any green salsa verde; look for one with tomatillos and poblanos
• Oaxaca cheese: mozzarella or Monterey Jack, shredded
• Mexican crema: sour cream or plain Greek yogurt thinned with a little milk

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Colander for rinsing hominy
• Ladle