Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Green Chile Pork & Hominy Posole Verde Tips, FAQ & printable recipe

Name: Slow-Cooker Green Chile Pork & Hominy Posole Verde
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: Mexican
Ingredients: 3 lb pork shoulder, cut into 1-inch cubes; 2 cans (15 oz each) white hominy, rinsed and drained; 24 oz roasted tomatillo-poblano salsa verde; 4 cups chicken broth; 4 cloves garlic, minced; 2 tsp dried Mexican oregano; 1 cup Oaxaca cheese, shredded (or mozzarella); 2 cups shredded green cabbage; 4 radishes, thinly sliced; 1 avocado, diced; 1/2 cup Mexican crema or sour cream; 1/2 cup fresh cilantro leaves; 2 limes, cut into wedges

By Clara Weller · Oct 17, 2026

A steaming bowl of green chile pork posole topped with fresh cabbage, avocado, and radishes in a warm kitchen.

Prep: 15 min
Cook: 7 h
Total: 7 h 15 min
Serves: 8

Tips for success

For the most flavorful posole, take the time to sear the pork cubes in a hot skillet before adding them to the slow cooker. This adds a caramelized crust that deepens the stew's complexity.

While the video does not show this step, it is a classic technique that enhances the dish without much extra effort. Use a heavy pan and work in batches to avoid overcrowding.

If you prefer a thicker broth, remove the lid for the last 30 minutes of cooking and switch to HIGH to let some liquid evaporate. Alternatively, mash a few of the hominy kernels against the side of the slow cooker to release their starch.

For a spicier kick, stir in a minced chipotle pepper or a dash of hot sauce just before serving. Adjust the toppings to your liking.

Variations

Chicken Posole Verde: Substitute boneless, skinless chicken thighs for the pork. Cook on LOW for 4–5 hours until tender. Shred the chicken and proceed with the recipe. The cooking time is shorter because chicken cooks faster.
Spicy Verde: Add 1–2 minced jalapeños or serranos along with the garlic for extra heat. You can also stir in a chopped chipotle pepper in adobo sauce at the end for a smoky kick. Adjust to your preferred spice level.
Vegetarian Posole: Omit the pork and use vegetable broth. Add extra hominy or canned pinto beans for protein. Cook on LOW for 4 hours. The flavor will be lighter but still delicious. Top with avocado and a squeeze of lime.
Creamy Avocado Verde: Blend one ripe avocado with a cup of the hot broth until smooth, then stir into the stew before serving. This adds a luscious, creamy texture and extra richness. It is a great way to use a very ripe avocado.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.
Freezer: Freeze without toppings for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Reheat: Reheat in a saucepan over medium heat, stirring occasionally, until bubbling. Add extra broth or water if too thick.

Store leftover posole in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. Reheat gently on the stovetop or microwave until piping hot, adding a splash of broth or water if it has thickened. The toppings are best added fresh after reheating.

This posole is an excellent make-ahead meal. Prepare the stew up to 2 days in advance, let it cool, and refrigerate. Reheat slowly on the stovetop. The pork becomes even more tender and the flavors more developed. You can also freeze the stew (without toppings) for up to 3 months; thaw overnight in the refrigerator before reheating.

Serving ideas

Serve the posole in deep bowls, allowing plenty of broth. Offer the toppings in small bowls so everyone can customize their portion: shredded cabbage, radishes, avocado, crema, cilantro, and lime wedges.

A side of warm corn tortillas or crusty bread is perfect for soaking up the flavorful broth. This stew is substantial enough to be a main course.

For a festive presentation, set out a colorful spread of garnishes and let guests build their own bowls. The contrast of the hot, savory stew with cool, crunchy toppings is what makes posole so satisfying.

Pair it with a crisp Mexican lager or a bright, citrusy agua fresca. Leftovers taste even better the next day, making it a great choice for meal prep.

Frequently asked questions

Can this posole verde be made on the stove instead of a slow cooker?

Yes. Brown the pork in a large Dutch oven, then add the remaining ingredients. Bring to a simmer, cover, and cook over low heat for 2 to 2 1/2 hours, until the pork is tender. Stir occasionally and add more broth if needed. The stovetop method will yield a similar result.

What is the best cut of pork for this recipe?

Pork shoulder (also labeled pork butt) is ideal because it has enough fat and collagen to become tender and juicy over the long cooking time. Pork loin or tenderloin will dry out. If using a leaner cut, reduce the cooking time and monitor carefully.

Can this recipe be made ahead and frozen?

Yes, this posole freezes well. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. The texture of the hominy and pork remains excellent after thawing.

What if the salsa verde is too spicy?

If you are sensitive to heat, choose a mild salsa verde or look for one labeled 'medium.' You can also balance the heat by adding a little more broth or a spoonful of sour cream when serving. The cheese and crema help mellow the spice.

Can the cheese be omitted to make it dairy-free?

Yes, simply skip the Oaxaca cheese and the crema. The posole will still be delicious and flavorful. For a dairy-free topping, use a plant-based sour cream or just extra avocado and lime. The broth will be slightly less creamy but still satisfying.

Recipe card

Slow-Cooker Green Chile Pork & Hominy Posole Verde

Prep 15 minCook 7 hTotal 7 h 15 minServes 8

Ingredients

3 lb pork shoulder, cut into 1-inch cubes
2 cans (15 oz each) white hominy, rinsed and drained
24 oz roasted tomatillo-poblano salsa verde
4 cups chicken broth
4 cloves garlic, minced
2 tsp dried Mexican oregano
1 cup Oaxaca cheese, shredded (or mozzarella)
2 cups shredded green cabbage
4 radishes, thinly sliced
1 avocado, diced
1/2 cup Mexican crema or sour cream
1/2 cup fresh cilantro leaves
2 limes, cut into wedges

Instructions

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.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 480
Protein: 32 g
Carbohydrates: 28 g
Fat: 26 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.