This Crock-Pot posole is one of my favorite slow-cooker meals when I want something warm, hearty, and incredibly easy to prepare. I love how the hominy slowly absorbs the flavorful broth while everything simmers together into a comforting, crowd-friendly dish. It’s simple, cozy, and perfect for long days when I want dinner ready without extra effort.
Why You’ll Love This Recipe
I like this recipe because it’s mostly hands-off and still delivers bold, satisfying flavor. I can throw everything into the slow cooker, let it do its thing, and come back to a rich, filling meal. It’s great for meal prep, family dinners, or anytime I want something comforting without standing over the stove.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cans (25 oz each) hominy, drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
2 cans (10 oz each) enchilada sauce, red or green
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
Optional toppings I enjoy adding include shredded cabbage, sliced radishes, chopped cilantro, diced onion, and lime wedges.
Directions
I start by adding the drained hominy to the Crock-Pot, followed by the diced onion and minced garlic. I pour in the enchilada sauce and chicken broth, making sure everything is well combined.
Next, I stir in the cumin, oregano, chili powder, salt, and black pepper. I cover the slow cooker and let it cook on low for 6–7 hours or on high for 3–4 hours, stirring once if I have time.
Before serving, I taste the posole and adjust the seasoning if needed. I serve it hot and let everyone add their favorite toppings.
Servings And Timing
This recipe usually makes about 6 servings.
Prep time: 10 minutes
Cook time: 6–7 hours on low or 3–4 hours on high
Total time: up to 7 hours and 10 minutes
Variations
When I want extra spice, I add crushed red pepper flakes or a diced jalapeño. If I want a heartier texture, I sometimes add cooked shredded chicken or beans. I also like using green enchilada sauce for a brighter, slightly tangy flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. This posole also freezes well for up to 3 months. When reheating, I warm it on the stovetop or in the microwave and add a little broth if it thickens too much.
FAQs
Can I make this recipe on the stovetop?
I can simmer everything in a large pot over low heat for about 45–60 minutes, stirring occasionally.
Is this recipe spicy?
I find it mildly spicy, but I can easily adjust the heat by choosing mild enchilada sauce or adding extra spice.
Can I use vegetable broth instead of chicken broth?
Yes, I often swap in vegetable broth when I want a lighter or vegetarian version.
Do I need to rinse the hominy?
I always rinse the hominy to remove excess starch and improve the flavor.
Can I prepare this ahead of time?
Yes, I like making it a day ahead because the flavors deepen and taste even better the next day.
Conclusion
This Crock-Pot posole is a simple, comforting meal I come back to again and again. I love how easy it is to make and how well it works for leftovers or gatherings. It’s warm, filling, and full of flavor without being complicated.
This Crock-Pot Posole is a cozy, slow-cooked Mexican soup featuring hominy, broth, and bold spices. It’s easy to prepare, full of flavor, and perfect for chilly days or effortless family dinners.
Ingredients
2 cans (25 oz each) hominy, drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
2 cans (10 oz each) enchilada sauce (red or green)
