Slow-Cooker Green Chile Pork & Hominy Posole Verde Step-by-step instructions

Before you start

Before starting, cut the pork shoulder into 1-inch cubes, removing any large pieces of fat if desired. Rinse and drain the hominy in a colander to remove excess sodium and any canning liquid.

Mince the garlic and measure out the oregano. Have the chicken broth and salsa verde ready. No need to pre-cook anything; the slow cooker does all the work.

Instructions

Build the Base

1. 1Layer the Stew Base
   Place the cubed pork shoulder in the slow cooker. Add the rinsed hominy, salsa verde, chicken broth, minced garlic, and dried Mexican oregano. Stir gently to combine everything, making sure the pork is submerged in the liquid.
   Look for The liquid should cover most of the pork and hominy; if not, add a little more broth or water.
   Tip For deeper flavor, sear the pork cubes in a hot skillet before adding to the slow cooker, though the video does not show this step.

At the start, you should see the pork and hominy nestled in a reddish-green liquid, with garlic and oregano floating on top. The salsa may look bright and slightly chunky. Give everything a good stir so the pork is not piled up high above the liquid. This ensures even cooking and flavor distribution.

Slow Simmer

2. 2Slow-Cook Until Tender
   Cover the slow cooker and cook on LOW for 7 hours, until the pork is fall-apart tender and easily shreds with a fork. Avoid lifting the lid during cooking to keep the heat steady. The broth will deepen in color and the hominy will plump. Let it rest for 3 minutes before slicing.
   Look for After 7 hours, the pork should shred with a fork and the broth should be gently bubbling.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the stew seems too thin at the end, remove the lid and cook on HIGH for 20–30 minutes to reduce slightly.

After 7 hours, the kitchen will smell richly savory with tomatillo and pork aromas. The liquid will have deepened to a darker green, and the pork will be visibly tender, with some pieces beginning to shred. The hominy will have plumped and softened. The broth should be gently bubbling around the edges.

Finish and Serve

3. 3Finish and Serve
   Stir the shredded Oaxaca cheese into the hot stew until melted and creamy. Ladle the posole into deep bowls. Top each serving with shredded cabbage, sliced radishes, diced avocado, a drizzle of crema, fresh cilantro, and a squeeze of lime.
   Look for The cheese should melt into the broth, and the toppings add crunch and brightness.
   Tip Serve immediately while hot; the toppings can be offered in separate bowls so everyone can customize.

Once the cheese is stirred in, the broth will become slightly creamy and turn a lighter, more vibrant green. The stew should be hot and steaming.

Toppings of cabbage, radish, avocado, crema, cilantro, and lime add color and crunch. The final bowl should look inviting and fragrant, with a balanced mix of textures.

Common mistakes

One common mistake is lifting the slow cooker lid too often, which releases heat and extends cooking time. Trust the recipe and keep the lid on. Another is using a salsa verde that is too watery; look for a thick, chunky version.

If the stew tastes flat at the end, add a pinch of salt or a splash of lime juice to brighten it. Avoid overcooking the toppings—add them fresh just before serving.

How to tell it’s done

The posole is done when the pork is fall-apart tender and easily shreds with a fork. The internal temperature of the pork should reach at least 145°F (63°C) for food safety, but because it cooks for 7 hours, it will be well above that and incredibly tender.

The broth will be a deep green, and the hominy will be plump and slightly chewy. If the pork is still tough, continue cooking for another 30–60 minutes.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest