Slow-Cooker Posole Rojo with Tender Pork Shoulder Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork shoulder in a hot skillet before adding it to the slow cooker. While not strictly necessary, browning the meat adds a layer of caramelized complexity that enhances the overall depth of the broth. If you choose to do this, ensure you deglaze the pan with a little of the chicken broth to capture all the flavorful browned bits.

If you find the posole is too spicy for your preference, you can stir in a small amount of sour cream or crema just before serving. This will mellow the heat of the ancho-guajillo chiles while adding a creamy richness that complements the pork.

Remember to adjust the salt levels only after the stew has finished cooking, as the reduction of the broth can significantly concentrate the saltiness.

Variations

• Spicy Posole: Add two minced serrano peppers or a tablespoon of crushed red pepper flakes to the slow cooker at the beginning to increase the heat level of the broth significantly.
• Chicken Posole: Substitute the pork shoulder with 3 pounds of boneless, skinless chicken thighs for a slightly lighter version that cooks in less time, roughly 4 to 5 hours on low.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months.

Reheat

Reheat on the stovetop over medium heat until simmering, adding a splash of broth if necessary.

Allow any leftovers to cool for no more than 2 hours before transferring them to an airtight container. Keep the stew separate from the garnishes, as the cabbage and radishes will lose their crunch if stored in the hot liquid.

Properly stored in the refrigerator, the posole will maintain its quality for up to 3 days. Always ensure the container is sealed tightly to prevent the absorption of other odors.

Posole is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting in the refrigerator overnight. You can cook the stew entirely, let it cool, and then store it in the fridge.

When you are ready to eat, simply reheat it on the stovetop or in the slow cooker until it is hot throughout. Prepare the fresh garnishes just before you serve to maintain their essential crispness and color.

Serving ideas

Serve the posole in deep, wide bowls to allow for a generous portion of the stew and plenty of room for the garnishes. The presentation is as much a part of the experience as the taste, so take care to arrange the shredded cabbage, radishes, and herbs in an attractive pattern on top. Provide extra lime wedges on the side, as many people enjoy adding a bit more acidity to balance the richness.

For a more substantial meal, you can serve the posole alongside warm corn tortillas or crusty bread, which are perfect for soaking up the flavorful broth.

Consider offering a small bowl of diced white onion or extra cilantro on the table for guests to customize their own bowls. This communal style of serving makes the dish feel festive and welcoming, perfect for sharing with friends and family on a chilly evening.

Frequently asked questions

Recipe card

Slow-Cooker Posole Rojo with Tender Pork Shoulder

Prep 15 minCook 7 hRest 5 minTotal 7 h 20 minServes 6

Ingredients

• 3 lb pork shoulder, cubed
• 2 cans white hominy, drained
• 1 onion, diced
• 2 cups red ancho-guajillo chile sauce
• 4 cups chicken broth
• 2 cups shredded cabbage, for serving
• 1/2 cup radishes, sliced, for serving
• 1 tbsp mexican oregano, for serving
• 3 lime wedges, for serving

Instructions

1. Place the cubed pork shoulder, drained white hominy, diced onion, red ancho-guajillo chile sauce, and chicken broth into the ceramic insert of the slow cooker. Ensure the ingredients are evenly distributed to allow for consistent heating throughout the long cooking process.
2. Cover the slow cooker with its lid and set it to cook on LOW for 7 hours. Allow the pork to simmer until it becomes fork-tender and the broth develops a deep, glossy consistency. Ensure the internal temperature of the pork reaches 145°F (63°C) and let the meat rest at least 3 minutes before serving.
3. Ladle the hot posole into individual artisan clay bowls. Top each serving generously with shredded cabbage, radishes, sliced, a sprinkle of Mexican oregano, and a squeeze of fresh lime juice to brighten the rich flavors of the stew.

Estimated nutrition per serving

Calories

450

Protein

32.5 g

Carbohydrates

28 g

Fat

22 g

Fiber

4.5 g

Sugar

3 g

Sodium

850 mg

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